Vitamin B2 (Riboflavin) Content of Eggs
(11 - 16)
0.2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
0.2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
0.03 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
0.17 mg
(per 63 g edible portion)
Silky fowl's egg (whole, raw)
0.18 mg
(per 68 g edible portion)
Pidan
0.24 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
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