The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (701 - 710)

• 

  0.27 mg

  (per 150 g edible portion)

  Milk containing recombined milk (low fat)
  × 3.3
• 

  0.15 mg

  (per 85 g edible portion)

  Chicken (roast meat, canned with seasonings,)
  × 6
• 

  0.45 mg

  (per 250 g edible portion)

  Chicken, Broiler meat (thigh, with skin, raw)
  × 2
• 

  0.04 mg

  (per 20 g edible portion)

  Swine, Ham (uncooked ham, fresh)
  × 22.5
• 

  0.18 mg

  (per 99 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  × 5
• 

  0.18 mg

  (per 99 g edible portion)

  Swine, Pork, large type breed (outside ham, lean and fat, raw)
  × 5
• 

  0.13 mg

  (per 70 g edible portion)

  Swine, Pork, large type breed (loin, lean, raw)
  × 6.9
• 

  0.57 mg

  (per 316 g edible portion)

  Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  × 1.6
• 

  0.02 mg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 45
• 

  0.14 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 6.4