The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1681 - 1690)

• 

  0.05 mg

  (per 90 g edible portion)

  Dried Okinawa noodle (dry form, raw)
  × 18
• 

  0.02 mg

  (per 36 g edible portion)

  Raisin bread
  × 45
• 

  0.1 mg

  (per 190 g edible portion)

  French bread
  × 9
• 

  0.01 mg

  (per 15 g edible portion)

  Premixed flour (for tenpura)
  × 90
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, second grade)
  × 90
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, first grade)
  × 90
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, second grade)
  × 90
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (soft flour, second grade)
  × 90
• 

  0.01 mg

  (per 15 g edible portion)

  Proso millet (milled grain, raw)
  × 90
• 

  0.03 mg

  (per 50 g edible portion)

  Barley (splited grain, raw)
  × 30