The amount of Cereals that contain 1.3 mg of Vitamin B2 (Riboflavin) (81 - 90)

• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, second grade)
  × 130
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, first grade)
  × 130
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, second grade)
  × 130
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (soft flour, second grade)
  × 130
• 

  0.01 mg

  (per 15 g edible portion)

  Proso millet (milled grain, raw)
  × 130
• 

  0.03 mg

  (per 50 g edible portion)

  Barley (splited grain, raw)
  × 43.3
• 

  0.01 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (brown rice, raw)
  × 130
• 

  0.01 mg

  (per 25 g edible portion)

  Shao mai pastry
  × 130
• 

  0.01 mg

  (per 23 g edible portion)

  Chio tzu pastry
  × 130
• 

  0.05 mg

  (per 120 g edible portion)

  Okinawa noodle (wet form, raw)
  × 26