The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (2001 - 2010)

• 

  0.01 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (under-milled rice, raw)
  × 90
• 

  0.01 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (half-milled rice, raw)
  × 90
• 

  0.01 mg

  (per 30 g edible portion)

  Fu, Gluten products (steamed type)
  × 90
• 

  0.06 mg

  (per 200 g edible portion)

  Macaroni and Spaghetti (dry form, boiled)
  × 15
• 

  0.02 mg

  (per 73 g edible portion)

  Dried Chinese noodle (dry form, raw)
  × 45
• 

  0.05 mg

  (per 175 g edible portion)

  Udon (wet form, raw)
  × 18
• 

  0.01 mg

  (per 45 g edible portion)

  Croissants
  × 90
• 

  0.01 mg

  (per 47 g edible portion)

  Foxtail millet (glutinous cake)
  × 90
• 

  0.03 mg

  (per 150 g edible portion)

  Pilaf (frozen)
  × 30
• 

  0.02 mg

  (per 100 g edible portion)

  Shiitake extract
  × 45