The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (921 - 930)

• 

  0.12 mg

  (per 86 g edible portion)

  Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  × 7.5
• 

  0.14 mg

  (per 100 g edible portion)

  Cattle, Beef product (corned beef, canned)
  × 6.4
• 

  0.01 mg

  (per 10 g edible portion)

  Cattle, Offal (large intestine, raw)
  × 90
• 

  0.17 mg

  (per 600 g edible portion)

  Keen's gaper (siphon, raw)
  × 5.3
• 

  0.03 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 30
• 

  0.03 mg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 30
• 

  0.01 mg

  (per 9 g edible portion)

  Pond smelt (raw)
  × 90
• 

  0.04 mg

  (per 65 g edible portion)

  Sandfish (raw)
  × 22.5
• 

  0.08 mg

  (per 100 g edible portion)

  Sole (raw)
  × 11.3
• 

  0.13 mg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 6.9