Vitamin B2 (Riboflavin) Content of Cereals
(41 - 50)
0.02 mg
(per 36 g edible portion)
Raisin bread
0.1 mg
(per 190 g edible portion)
French bread
0.01 mg
(per 15 g edible portion)
Premixed flour (for tenpura)
0.01 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.01 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
0.01 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0.01 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.01 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
0.03 mg
(per 50 g edible portion)
Barley (splited grain, raw)
0.01 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
<
1
…
5
…
12
>
