Vitamin B2 (Riboflavin) Content of Cereals
(51 - 60)
0.01 mg
(per 25 g edible portion)
Shao mai pastry
0.01 mg
(per 23 g edible portion)
Chio tzu pastry
0.05 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
0.03 mg
(per 70 g edible portion)
White table bread
0.01 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
0.01 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
0.04 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
0.01 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
0.01 mg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
0.02 mg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
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