The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1141 - 1150)

• 

  0.06 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 15
• 

  0.36 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 2.5
• 

  0.01 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 90
• 

  0.02 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 45
• 

  0.01 mg

  (per 10 g edible portion)

  Buckwheat flour (straight)
  × 90
• 

  0.11 mg

  (per 100 g edible portion)

  Pizza crust
  × 8.2
• 

  0.05 mg

  (per 50 g edible portion)

  White-flesh (for frying, frozen)
  × 18
• 

  0.05 mg

  (per 47 g edible portion)

  Croquette (cream type, for frying, frozen)
  × 18
• 

  0.05 mg

  (per 50 g edible portion)

  Chio tzu (frozen)
  × 18
• 

  0.02 mg

  (per 18 g edible portion)

  Barley-koji miso
  × 45