Vitamin B2 (Riboflavin) Content of Cereals
(71 - 80)
-
(per 10 g edible portion)
Corn (cultivar, cuzco, oil-roasted and salted)
0.05 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
0.03 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
0.03 mg
(per 150 g edible portion)
Sekihan
0.01 mg
(per 60 g edible portion)
Rice cake
0.02 mg
(per 75 g edible portion)
Rice vermicelli (raw)
-
(per 10 g edible portion)
Joshin powder
0.01 mg
(per 50 g edible portion)
Yaki-onigiri
0.03 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
-
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
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