The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (541 - 550)

• 

  0.39 mg

  (per 175 g edible portion)

  Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  × 2.3
• 

  0.37 mg

  (per 170 g edible portion)

  Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  × 2.4
• 

  0.22 mg

  (per 100 g edible portion)

  Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  × 4.1
• 

  0.24 mg

  (per 110 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  × 3.8
• 

  0.12 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 7.5
• 

  0.11 mg

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 8.2
• 

  0.03 mg

  (per 15 g edible portion)

  Mung bean (whole, dried, raw)
  × 30
• 

  0.32 mg

  (per 150 g edible portion)

  Raw milk (jersey)
  × 2.8
• 

  0.11 mg

  (per 50 g edible portion)

  Chicken (ground meat, raw)
  × 8.2
• 

  0.26 mg

  (per 125 g edible portion)

  Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  × 3.5