The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1 - 10)

• 

  0.11 mg

  (per 3 g edible portion)

  Yeast (baker's yeast, dried)
  × 8.2
• 

  0.72 mg

  (per 20 g edible portion)

  Swine, Offal (liver, raw)
  × 1.3
• 

  0.9 mg

  (per 30 g edible portion)

  Cattle, Offal (liver, raw)
  × 1
• 

  0.08 mg

  (per 3 g edible portion)

  Purple laver (dried)
  × 11.3
• 

  0.07 mg

  (per 3 g edible portion)

  Purple laver (toasted)
  × 12.9
• 

  0.07 mg

  (per 3 g edible portion)

  Purple laver (seasoned and toasted)
  × 12.9
• 

  0.06 mg

  (per 3 g edible portion)

  Iwa-nori (dried)
  × 15
• 

  0.02 mg

  (per 1 g edible portion)

  Parsley (dried)
  × 45
• 

  2.02 mg

  (per 105 g edible portion)

  Maitake (dried)
  × 0.4
• 

  0.81 mg

  (per 45 g edible portion)

  Chicken, Offal (liver, raw)
  × 1.1