The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1661 - 1670)

• 

  0.05 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 8
• 

  0.08 mg

  (per 165 g edible portion)

  Soybean, Tofu (packed-tofu)
  × 5
• 

  0.01 mg

  (per 11 g edible portion)

  Soybean, Budo-mame
  × 40
• 

  0.01 mg

  (per 15 g edible portion)

  Broad bean (oil-roasted and salted)
  × 40
• 

  0.01 mg

  (per 15 g edible portion)

  Cowpea (whole, dried, boiled)
  × 40
• 

  0.01 mg

  (per 21 g edible portion)

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

  0.08 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 5
• 

  0.01 mg

  (per 10 g edible portion)

  Potatoe (dehydrated mashed potato)
  × 40
• 

  0.01 mg

  (per 20 g edible portion)

  Job's tears (milled grain, raw)
  × 40
• 

  0.01 mg

  (per 15 g edible portion)

  Corn (corn grits)
  × 40