The amount of Eggs that contain 1.4 mg of Vitamin B2 (Riboflavin) (21 - 26)

• 

  0.2 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, dashimakitamago)
  × 7
• 

  0.2 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, atsuyakitamago)
  × 7
• 

  0.03 mg

  (per 8 g edible portion)

  Japanese quail's egg (boiled and canned in brine)
  × 46.7
• 

  0.17 mg

  (per 63 g edible portion)

  Silky fowl's egg (whole, raw)
  × 8.2
• 

  0.18 mg

  (per 68 g edible portion)

  Pidan
  × 7.8
• 

  0.24 mg

  (per 120 g edible portion)

  Hen's egg (tamago-dofu)
  × 5.8