The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1261 - 1270)

• 

  0.01 mg

  (per 15 g edible portion)

  Squid, Processed product (saki-ika)
  × 90
• 

  0.01 mg

  (per 47 g edible portion)

  Turban shell (raw)
  × 90
• 

  0.05 mg

  (per 120 g edible portion)

  Abalone (raw)
  × 18
• 

  0.09 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 10
• 

  0.19 mg

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 4.7
• 

  0.09 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 10
• 

  0.53 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 1.7
• 

  0.07 mg

  (per 75 g edible portion)

  Okinawa-mozuku (salted, desalted)
  × 12.9
• 

  0.01 mg

  (per 40 g edible portion)

  Sudachi (peel, raw)
  × 90
• 

  0.01 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 90