The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (801 - 810)

• 

  0.03 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 13.3
• 

  0.03 mg

  (per 15 g edible portion)

  Lentil (whole, dried, raw)
  × 13.3
• 

  0.14 mg

  (per 86 g edible portion)

  Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  × 2.9
• 

  0.08 mg

  (per 50 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, boiled)
  × 5
• 

  0.06 mg

  (per 100 g edible portion)

  Hard clam (raw)
  × 6.7
• 

  0.03 mg

  (per 40 g edible portion)

  Short-necked clam (raw)
  × 13.3
• 

  0.72 mg

  (per 450 g edible portion)

  Amberjack (raw)
  × 0.6
• 

  1.87 mg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 0.2
• 

  0.02 mg

  (per 18 g edible portion)

  Japanese anchovy (raw)
  × 20
• 

  0.3 mg

  (per 530 g edible portion)

  Anglerfish (raw)
  × 1.3