The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1881 - 1890)

• 

  0.01 mg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 40
• 

  0.02 mg

  (per 50 g edible portion)

  Wakame Fruit-bearing leave (raw)
  × 20
• 

  0.02 mg

  (per 50 g edible portion)

  Wakame, Dried product (haiboshi , soaked in water)
  × 20
• 

  0.12 mg

  (per 480 g edible portion)

  Nectarine (raw)
  × 3.3
• 

  0.01 mg

  (per 68 g edible portion)

  Mangosteen (raw)
  × 40
• 

  0.03 mg

  (per 85 g edible portion)

  Blueberry (raw)
  × 13.3
• 

  0.01 mg

  (per 20 g edible portion)

  Hyuganatsu (juice sacs, raw)
  × 40
• 

  0.03 mg

  (per 150 g edible portion)

  Hyuganatsu (segments and albedo, raw)
  × 13.3
• 

  0.06 mg

  (per 330 g edible portion)

  Hassaku (juice sacs, raw)
  × 6.7
• 

  0.05 mg

  (per 250 g edible portion)

  Tangor (juice sacs, raw)
  × 8