The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1101 - 1110)

• 

  0.02 mg

  (per 15 g edible portion)

  Pretzel
  × 45
• 

  0.08 mg

  (per 75 g edible portion)

  Short cake
  × 11.3
• 

  0.05 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 18
• 

  0.03 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (wing , with skin, raw)
  × 30
• 

  0.17 mg

  (per 154 g edible portion)

  Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  × 5.3
• 

  0.01 mg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 90
• 

  0.13 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 6.9
• 

  0.1 mg

  (per 150 g edible portion)

  Bastard halibut (wild, raw)
  × 9
• 

  0.09 mg

  (per 80 g edible portion)

  Skipjack, Canned product (flaked meat in oil)
  × 10
• 

  0.01 mg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 90