The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1761 - 1770)

• 

  0.06 mg

  (per 150 g edible portion)

  Satsuma mandarin (fruit juices, reconstituted fruit juice)
  × 6.7
• 

  0.03 mg

  (per 100 g edible portion)

  Satsuma mandarin (segments, early ripening type, raw)
  × 13.3
• 

  0.02 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 20
• 

  0.02 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 20
• 

  0.02 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 20
• 

  0.11 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 3.6
• 

  0.06 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 6.7
• 

  0.04 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 10
• 

  0.06 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 6.7
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 8