The amount of Eggs that contain 1.4 mg of Vitamin B2 (Riboflavin)

• 

  0.15 mg

  (per 18 g edible portion)

  Hen's egg (yolk, dried)
  × 9.3
• 

  0.15 mg

  (per 18 g edible portion)

  Hen's egg (yolk, sugared)
  × 9.3
• 

  0.08 mg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 17.5
• 

  0.09 mg

  (per 18 g edible portion)

  Hen's egg (yolk, raw)
  × 15.6
• 

  0.09 mg

  (per 17 g edible portion)

  Hen's egg (yolk, boiled)
  × 15.6
• 

  0.23 mg

  (per 63 g edible portion)

  Hen's egg (whole, raw)
  × 6.1
• 

  0.17 mg

  (per 43 g edible portion)

  Hen's egg (whole, poached)
  × 8.2
• 

  0.2 mg

  (per 50 g edible portion)

  Hen's egg (whole, boiled)
  × 7
• 

  0.14 mg

  (per 36 g edible portion)

  Hen's egg (white, raw)
  × 10
• 

  0.13 mg

  (per 37 g edible portion)

  Hen's egg (white, boiled)
  × 10.8