The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin) (2081 - 2090)

• 

  0.05 mg

  (per 260 g edible portion)

  Kaki, Japanese persimmon (nonastringent, raw)
  × 34
• 

  0.04 mg

  (per 360 g edible portion)

  Oroblanco (juice sacs, raw)
  × 42.5
• 

  0.03 mg

  (per 150 g edible portion)

  Valencia (fruit juices, reconstituted fruit juice)
  × 56.7
• 

  0.01 mg

  (per 64 g edible portion)

  Satsuma mandarin (canned in light syrup, solids)
  × 170
• 

  0.02 mg

  (per 100 g edible portion)

  Fig (canned in heavy syrup)
  × 85
• 

  0.01 mg

  (per 50 g edible portion)

  Strawberry (raw)
  × 170
• 

  0.01 mg

  (per 70 g edible portion)

  Apricot (raw)
  × 170
• 

  0.01 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 170
• 

  0.05 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 34
• 

  0.04 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 42.5