The amount of Foods that contain 1.6 mg of Vitamin B2 (Riboflavin) (461 - 470)

• 

  0.25 mg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 6.4
• 

  0.24 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 6.7
• 

  0.08 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 20
• 

  0.1 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 16
• 

  0.04 mg

  (per 18 g edible portion)

  Common mushroom (canned in brine, solids)
  × 40
• 

  0.05 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 32
• 

  0.43 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 3.7
• 

  0.03 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 53.3
• 

  0.09 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 17.8
• 

  0.03 mg

  (per 25 g edible portion)

  Pistachio nut (roasted and salted)
  × 53.3