The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1541 - 1550)

• 

  0.05 mg

  (per 80 g edible portion)

  Potatoe (fried potato)
  × 8
• 

  0.14 mg

  (per 285 g edible portion)

  Yatsugashira (corm, raw)
  × 2.9
• 

  0.13 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 3.1
• 

  0.01 mg

  (per 15 g edible portion)

  Corn (corn flour)
  × 40
• 

  0.01 mg

  (per 20 g edible portion)

  Macaroni and Spaghetti (dry form, raw)
  × 40
• 

  0.05 mg

  (per 80 g edible portion)

  Nan
  × 8
• 

  0.02 mg

  (per 31 g edible portion)

  Soft rolls
  × 20
• 

  0.04 mg

  (per 72 g edible portion)

  Rye bread
  × 10
• 

  0.01 mg

  (per 12 g edible portion)

  Hardtack
  × 40
• 

  0.1 mg

  (per 200 g edible portion)

  Curry (beef, retort-pouched)
  × 4