The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (721 - 730)

• 

  0.22 mg

  (per 120 g edible portion)

  Silver warehou (raw)
  × 4.1
• 

  1.73 mg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 0.5
• 

  0.38 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 2.4
• 

  0.02 mg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 45
• 

  0.06 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 15
• 

  0.09 mg

  (per 100 g edible portion)

  Horse mackerel (boiled)
  × 10
• 

  0.09 mg

  (per 50 g edible portion)

  Wakame (raw)
  × 10
• 

  0.02 mg

  (per 10 g edible portion)

  Ogo-nori (salted, desalted)
  × 45
• 

  0.03 mg

  (per 15 g edible portion)

  Shiitake, Nama-shiitake (boiled)
  × 30
• 

  0.03 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 30