The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin) (461 - 470)

• 

  0.25 mg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 6.8
• 

  0.24 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 7.1
• 

  0.08 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 21.3
• 

  0.1 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 17
• 

  0.04 mg

  (per 18 g edible portion)

  Common mushroom (canned in brine, solids)
  × 42.5
• 

  0.05 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 34
• 

  0.43 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 4
• 

  0.03 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 56.7
• 

  0.09 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 18.9
• 

  0.03 mg

  (per 25 g edible portion)

  Pistachio nut (roasted and salted)
  × 56.7