The amount of Cereals that contain 1.3 mg of Vitamin B2 (Riboflavin) (101 - 110)

• 

  0.03 mg

  (per 70 g edible portion)

  White table bread
  × 43.3
• 

  0.01 mg

  (per 15 g edible portion)

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

  0.01 mg

  (per 15 g edible portion)

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

  0.04 mg

  (per 100 g edible portion)

  Barley, Noodle (dry form, raw)
  × 32.5
• 

  0.01 mg

  (per 30 g edible portion)

  Barley (pressed grain, raw)
  × 130
• 

  0.01 mg

  (per 20 g edible portion)

  Japanese barnyard millet (milled grain, raw)
  × 130
• 

  0.02 mg

  (per 75 g edible portion)

  Rice, Paddy rice grain (well-milled rice with embryo, raw)
  × 65
• 

  0.01 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (under-milled rice, raw)
  × 130
• 

  0.01 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (half-milled rice, raw)
  × 130
• 

  0.01 mg

  (per 30 g edible portion)

  Fu, Gluten products (steamed type)
  × 130