The amount of Foods that contain 1.2 mg of Vitamin B2 (Riboflavin)
(1881 - 1890)
0.01 mg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
×
120
0.02 mg
(per 50 g edible portion)
Wakame Fruit-bearing leave (raw)
×
60
0.02 mg
(per 50 g edible portion)
Wakame, Dried product (haiboshi , soaked in water)
×
60
0.12 mg
(per 480 g edible portion)
Nectarine (raw)
×
10
0.01 mg
(per 68 g edible portion)
Mangosteen (raw)
×
120
0.03 mg
(per 85 g edible portion)
Blueberry (raw)
×
40
0.01 mg
(per 20 g edible portion)
Hyuganatsu (juice sacs, raw)
×
120
0.03 mg
(per 150 g edible portion)
Hyuganatsu (segments and albedo, raw)
×
40
0.06 mg
(per 330 g edible portion)
Hassaku (juice sacs, raw)
×
20
0.05 mg
(per 250 g edible portion)
Tangor (juice sacs, raw)
×
24
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95
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115
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