The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (341 - 350)

• 

  0.08 mg

  (per 30 g edible portion)

  Eringii (raw)
  × 11.3
• 

  0.5 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 1.8
• 

  0.12 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 7.5
• 

  0.05 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 18
• 

  0.08 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 11.3
• 

  0.01 mg

  (per 5 g edible portion)

  Hazel nut (oil-roasted and salted)
  × 90
• 

  0.01 mg

  (per 2 g edible portion)

  Clove (ground)
  × 90
• 

  0.06 mg

  (per 24 g edible portion)

  Chocolate biscuit
  × 15
• 

  0.18 mg

  (per 68 g edible portion)

  Pidan
  × 5
• 

  0.24 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, without skin, baked)
  × 3.8