The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1981 - 1990)

• 

  0.02 mg

  (per 75 g edible portion)

  Soybean, Nama-age
  × 20
• 

  0.06 mg

  (per 200 g edible portion)

  Soybean, Tofu (yaki-tofu)
  × 6.7
• 

  0.12 mg

  (per 400 g edible portion)

  Soybean, Tofu (momen-tofu)
  × 3.3
• 

  0.01 mg

  (per 20 g edible portion)

  Adzuki bean, An, Bean paste (tsubushi-an)
  × 40
• 

  0.02 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 20
• 

  0.03 mg

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 13.3
• 

  0.07 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 5.7
• 

  0.04 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 10
• 

  0.01 mg

  (per 20 g edible portion)

  Japanese barnyard millet (milled grain, raw)
  × 40
• 

  0.02 mg

  (per 75 g edible portion)

  Rice, Paddy rice grain (well-milled rice with embryo, raw)
  × 20