The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (41 - 50)

• 

  0.02 mg

  (per 2 g edible portion)

  Red pepper (ground)
  × 45
• 

  0.11 mg

  (per 10 g edible portion)

  Almond (oil-roasted and salted)
  × 8.2
• 

  0.07 mg

  (per 6 g edible portion)

  Whole milk powder
  × 12.9
• 

  0.06 mg

  (per 5 g edible portion)

  Hijiki (boiled and dried)
  × 15
• 

  0.01 mg

  (per 1 g edible portion)

  Basil (ground)
  × 90
• 

  0.07 mg

  (per 6 g edible portion)

  Loach (raw)
  × 12.9
• 

  0.31 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 2.9
• 

  0.06 mg

  (per 6 g edible portion)

  Loach (boiled)
  × 15
• 

  0.9 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 1
• 

  0.19 mg

  (per 20 g edible portion)

  Swine, Offal (heart, raw)
  × 4.7