The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1721 - 1730)

• 

  0.03 mg

  (per 80 g edible portion)

  Kintsuba
  × 13.3
• 

  0.03 mg

  (per 75 g edible portion)

  Imagawayaki
  × 13.3
• 

  0.01 mg

  (per 28 g edible portion)

  Amanatto (green peas)
  × 40
• 

  0.01 mg

  (per 28 g edible portion)

  Amanatto (kidney beans)
  × 40
• 

  0.01 mg

  (per 30 g edible portion)

  Whipping cream (vegetable fat)
  × 40
• 

  0.01 mg

  (per 18 g edible portion)

  Swine, Pork, medium type breed (boston butt, fat, raw)
  × 40
• 

  0.01 mg

  (per 20 g edible portion)

  Cattle, Offal (sinew, boiled)
  × 40
• 

  0.05 mg

  (per 125 g edible portion)

  Japanese common squid (boiled)
  × 8
• 

  0.06 mg

  (per 190 g edible portion)

  Japanese common squid (raw)
  × 6.7
• 

  0.01 mg

  (per 32 g edible portion)

  Abalone (canned in brine)
  × 40