The amount of Foods that contain 1.6 mg of Vitamin B2 (Riboflavin) (401 - 410)

• 

  0.05 mg

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 32
• 

  0.27 mg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 5.9
• 

  0.06 mg

  (per 25 g edible portion)

  Mezashi (baked)
  × 26.7
• 

  0.47 mg

  (per 360 g edible portion)

  Fat greenling (raw)
  × 3.4
• 

  0.05 mg

  (per 20 g edible portion)

  Hitoegusa (tsukudani)
  × 32
• 

  0.01 mg

  (per 5 g edible portion)

  Arame (steamed and dried)
  × 160
• 

  0.01 mg

  (per 3 g edible portion)

  Brazil nut (oil-roasted and salted)
  × 160
• 

  0.03 mg

  (per 10 g edible portion)

  Soybean, Kinako (whole bean type)
  × 53.3
• 

  0.01 mg

  (per 2 g edible portion)

  Curry powder
  × 160
• 

  0.22 mg

  (per 89 g edible portion)

  Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  × 7.3