The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin) (241 - 250)

• 

  0.22 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 7.7
• 

  0.18 mg

  (per 60 g edible portion)

  Yanagimatsutake (raw)
  × 9.4
• 

  0.05 mg

  (per 15 g edible portion)

  Natural cheese (gouda)
  × 34
• 

  0.2 mg

  (per 60 g edible portion)

  Hen's egg (tamagoyaki, atsuyakitamago)
  × 8.5
• 

  0.03 mg

  (per 8 g edible portion)

  Japanese quail's egg (boiled and canned in brine)
  × 56.7
• 

  0.23 mg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 7.4
• 

  0.27 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 6.3
• 

  0.12 mg

  (per 35 g edible portion)

  Walleye pollack (karashi-mentaiko)
  × 14.2
• 

  0.4 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 4.3
• 

  0.02 mg

  (per 5 g edible portion)

  Kizami-konbu
  × 85