The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1301 - 1310)

• 

  0.01 mg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 90
• 

  0.02 mg

  (per 17 g edible portion)

  Peanut (peanut butter)
  × 45
• 

  0.02 mg

  (per 20 g edible portion)

  Macadamia nut (roasted and salted)
  × 45
• 

  0.07 mg

  (per 80 g edible portion)

  Tempeh
  × 12.9
• 

  0.05 mg

  (per 60 g edible portion)

  Yuba (wet type)
  × 18
• 

  0.04 mg

  (per 40 g edible portion)

  Soybean, Whole bean (domestic, dried, boiled)
  × 22.5
• 

  0.12 mg

  (per 130 g edible portion)

  Buckwheat noodle (wet form, raw)
  × 7.5
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, whole)
  × 90
• 

  0.16 mg

  (per 200 g edible portion)

  Stew (beef, retort-pouched)
  × 5.6
• 

  0.19 mg

  (per 240 g edible portion)

  Gratin (shrimps and prawns, frozen)
  × 4.7