The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin) (201 - 210)

• 

  0.04 mg

  (per 26 g edible portion)

  Mussel (raw)
  × 42.5
• 

  0.13 mg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 13.1
• 

  0.7 mg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 2.4
• 

  0.01 mg

  (per 3 g edible portion)

  Ma-konbu (dried)
  × 170
• 

  9.72 mg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.2
• 

  0.27 mg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 6.3
• 

  0.21 mg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 8.1
• 

  0.14 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 12.1
• 

  0.18 mg

  (per 50 g edible portion)

  Soybean, Natto (hikiwari-natto)
  × 9.4
• 

  0.09 mg

  (per 25 g edible portion)

  Cheese spread
  × 18.9