Cereals High in Vitamin B2 (Riboflavin) (21st - 40th) (per 100 g edible portion)

• Premixed flour (for hot cake)
  
  0.09 mg
• Wheat flour (hard flour, whole)
  
  0.09 mg
• Wheat, Whole grain (imported, hard, raw)
  
  0.09 mg
• Wheat, Whole grain (imported, soft, raw)
  
  0.09 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  0.09 mg
• Corn (popcorn, oil-popped and salted)
  
  0.08 mg
• Corn (corn meal)
  
  0.08 mg
• Dried buckwheat noodles (dry form, raw)
  
  0.08 mg
• Fu, Gluten products (baked type, ita-fu)
  
  0.08 mg
• English muffins
  
  0.08 mg
• Bread type rolls
  
  0.08 mg
• Oats (oatmeal, raw)
  
  0.08 mg
• Rye (flour)
  
  0.07 mg
• Buckwheat flour (inner layer)
  
  0.07 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  0.07 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  0.07 mg
• Barley (under-milled pressed grain, raw)
  
  0.07 mg
• Foxtail millet (milled grain, raw)
  
  0.07 mg
• Corn (corn flour)
  
  0.06 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0.06 mg