The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (2061 - 2070)

• 

  0.02 mg

  (per 83 g edible portion)

  Pummelo (candied peel)
  × 45
• 

  0.03 mg

  (per 150 g edible portion)

  Pineapple (fruit juices, reconstituted fruit juice)
  × 30
• 

  0.17 mg

  (per 1500 g edible portion)

  Pineapple (raw)
  × 5.3
• 

  0.02 mg

  (per 100 g edible portion)

  European pears (canned in heavy syrup)
  × 45
• 

  0.01 mg

  (per 240 g edible portion)

  Sour orange (juice, fresh)
  × 90
• 

  0.79 mg

  (per 6600 g edible portion)

  Watermelon (raw)
  × 1.1
• 

  0.01 mg

  (per 30 g edible portion)

  Carambola (raw)
  × 90
• 

  0.03 mg

  (per 150 g edible portion)

  Grapefruit (fruit juices, reconstituted fruit juice)
  × 30
• 

  0.02 mg

  (per 90 g edible portion)

  Kiwifruit (raw)
  × 45
• 

  0.04 mg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 22.5