Vitamin B2 (Riboflavin) Content of Cereals
(101 - 110)
0.01 mg
(per 120 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, boiled)
0.02 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
0.02 mg
(per 190 g edible portion)
Udon (dry form, boiled)
0.02 mg
(per 200 g edible portion)
Udon (wet form, boiled)
0.03 mg
(per 275 g edible portion)
Barley, Noodles (dry form, boiled)
Tr
(per 320 g edible portion)
Akumaki
Tr
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
Tr
(per 150 g edible portion)
Rice, Paddy rice thin gruels (under-milled rice)
Tr
(per 150 g edible portion)
Rice, Paddy rice thin gruels (half-milled rice)
Tr
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (well-milled rice)
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