The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (421 - 430)

• 

  0.22 mg

  (per 89 g edible portion)

  Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  × 4.1
• 

  0.21 mg

  (per 84 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  × 4.3
• 

  0.01 mg

  (per 5 g edible portion)

  Cattle, Beef product (roast beef)
  × 90
• 

  0.22 mg

  (per 86 g edible portion)

  Cattle, Imported beef (fillet, lean, raw)
  × 4.1
• 

  0.46 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  × 2
• 

  0.05 mg

  (per 20 g edible portion)

  Antarctic krill (boiled)
  × 18
• 

  0.03 mg

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 30
• 

  0.03 mg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, raw)
  × 30
• 

  0.23 mg

  (per 90 g edible portion)

  Croaker (baked)
  × 3.9
• 

  0.01 mg

  (per 7 g edible portion)

  Blue sprat (raw)
  × 90