The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (2121 - 2130)

• 

  0.07 mg

  (per 400 g edible portion)

  Chinese yam, Yamatoimo (tuberous root, raw)
  × 5.7
• 

  0.19 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 2.1
• 

  0.17 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 2.4
• 

  0.02 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 20
• 

  0.01 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 40
• 

  0.01 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 40
• 

  0.05 mg

  (per 260 g edible portion)

  Dried buckwheat noodle (dry form, boiled)
  × 8
• 

  0.03 mg

  (per 150 g edible portion)

  Buckwheat noodle (wet form, boiled)
  × 13.3
• 

  0.03 mg

  (per 150 g edible portion)

  Sekihan
  × 13.3
• 

  0.01 mg

  (per 60 g edible portion)

  Rice cake
  × 40