The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (621 - 630)

• 

  0.24 mg

  (per 121 g edible portion)

  Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  × 3.8
• 

  0.12 mg

  (per 60 g edible portion)

  Fish paste product (tsumire)
  × 7.5
• 

  0.08 mg

  (per 40 g edible portion)

  Fish paste product (datemaki)
  × 11.3
• 

  0.05 mg

  (per 25 g edible portion)

  Bloody clam (raw)
  × 18
• 

  0.63 mg

  (per 700 g edible portion)

  Japanese seaperch (raw)
  × 1.4
• 

  0.32 mg

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 2.8
• 

  0.37 mg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 2.4
• 

  0.24 mg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 3.8
• 

  0.28 mg

  (per 200 g edible portion)

  With ovary (raw)
  × 3.2
• 

  0.12 mg

  (per 130 g edible portion)

  Horse mackerel (raw)
  × 7.5