The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1961 - 1970)

• 

  0.07 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 12.9
• 

  0.43 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 2.1
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 22.5
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 22.5
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 22.5
• 

  0.03 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 30
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 22.5
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 22.5
• 

  0.01 mg

  (per 25 g edible portion)

  Okara (modern product)
  × 90
• 

  0.02 mg

  (per 70 g edible portion)

  Soybean, Abura-age
  × 45