The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1241 - 1250)

• 

  0.02 mg

  (per 15 g edible portion)

  Pea (shio-mame)
  × 45
• 

  0.02 mg

  (per 20 g edible portion)

  Corn (whole grain, raw)
  × 45
• 

  0.02 mg

  (per 20 g edible portion)

  Parboiled grain
  × 45
• 

  0.01 mg

  (per 10 g edible portion)

  Buckwheat flour (middle layer)
  × 90
• 

  0.01 mg

  (per 7 g edible portion)

  Barley, Roasted flour
  × 90
• 

  0.09 mg

  (per 100 g edible portion)

  Chicken bone stock
  × 10
• 

  0.14 mg

  (per 150 g edible portion)

  Cream (milk fat)
  × 6.4
• 

  0.14 mg

  (per 150 g edible portion)

  Milk beverage (coffee flavored)
  × 6.4
• 

  0.14 mg

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 6.4
• 

  0.61 mg

  (per 800 g edible portion)

  Common octopus (raw)
  × 1.5