Vitamin B2 (Riboflavin) Content of Cereals
(11 - 20)
0.13 mg
(per 100 g edible portion)
Rice-koji
0.01 mg
(per 10 g edible portion)
Buckwheat flour (straight)
0.11 mg
(per 100 g edible portion)
Pizza crust
0.02 mg
(per 20 g edible portion)
Corn (whole grain, raw)
0.02 mg
(per 20 g edible portion)
Parboiled grain
0.01 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
0.01 mg
(per 7 g edible portion)
Barley, Roasted flour
0.12 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0.01 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
-
(per 5 g edible portion)
Corn (popcorn, oil-popped and salted)
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