The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1901 - 1910)

• 

  0.03 mg

  (per 110 g edible portion)

  European plums (raw)
  × 13.3
• 

  0.01 mg

  (per 50 g edible portion)

  Cherry (usa, sweet type, raw)
  × 40
• 

  0.01 mg

  (per 25 g edible portion)

  Cherry (domestic, sweet type, raw)
  × 40
• 

  0.04 mg

  (per 180 g edible portion)

  Grapefruit (juice sacs, raw)
  × 10
• 

  0.06 mg

  (per 285 g edible portion)

  Chinese quinces (raw)
  × 6.7
• 

  0.05 mg

  (per 295 g edible portion)

  Valencia (juice sacs, raw)
  × 8
• 

  0.02 mg

  (per 100 g edible portion)

  Satsuma mandarin (juice sacs, normal ripening type, raw)
  × 20
• 

  0.02 mg

  (per 100 g edible portion)

  Satsuma mandarin (juice sacs, early ripening type, raw)
  × 20
• 

  0.02 mg

  (per 100 g edible portion)

  Satsuma mandarin (segments, normal ripening type, raw)
  × 20
• 

  0.04 mg

  (per 230 g edible portion)

  Iyokan (juice sacs)
  × 10