The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin) (2121 - 2130)

• 

  0.07 mg

  (per 400 g edible portion)

  Chinese yam, Yamatoimo (tuberous root, raw)
  × 24.3
• 

  0.19 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 8.9
• 

  0.17 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 10
• 

  0.02 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 85
• 

  0.01 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 170
• 

  0.01 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 170
• 

  0.05 mg

  (per 260 g edible portion)

  Dried buckwheat noodle (dry form, boiled)
  × 34
• 

  0.03 mg

  (per 150 g edible portion)

  Buckwheat noodle (wet form, boiled)
  × 56.7
• 

  0.03 mg

  (per 150 g edible portion)

  Sekihan
  × 56.7
• 

  0.01 mg

  (per 60 g edible portion)

  Rice cake
  × 170