The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1161 - 1170)

• 

  0.02 mg

  (per 18 g edible portion)

  Rice-koji miso (dark yellow type)
  × 45
• 

  0.02 mg

  (per 18 g edible portion)

  Rice-koji miso (light yellow type)
  × 45
• 

  0.02 mg

  (per 18 g edible portion)

  Rice-koji miso (sweet type)
  × 45
• 

  0.01 mg

  (per 14 g edible portion)

  Mayonnaise (egg yolk type)
  × 90
• 

  0.03 mg

  (per 26 g edible portion)

  Wheat flour cracker (kawara-senbei)
  × 30
• 

  0.08 mg

  (per 80 g edible portion)

  Dorayaki
  × 11.3
• 

  0.13 mg

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 6.9
• 

  0.17 mg

  (per 174 g edible portion)

  Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  × 5.3
• 

  0.09 mg

  (per 90 g edible portion)

  Fish paste product (satsuma-age)
  × 10
• 

  0.03 mg

  (per 30 g edible portion)

  Squid, Processed product (shiokara)
  × 30