The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin) (841 - 850)

• 

  0.01 mg

  (per 7 g edible portion)

  Pea (oil-roasted and salted)
  × 170
• 

  0.02 mg

  (per 15 g edible portion)

  Adzuki bean (whole, dried, raw)
  × 85
• 

  0.03 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (saishikomi-shoyu)
  × 56.7
• 

  0.09 mg

  (per 60 g edible portion)

  Lactic ice (regular)
  × 18.9
• 

  0.05 mg

  (per 30 g edible portion)

  Natural cheese (cottage)
  × 34
• 

  0.14 mg

  (per 90 g edible portion)

  Yogurt (skimmed, sweetened)
  × 12.1
• 

  0.23 mg

  (per 150 g edible portion)

  Skimmed milk
  × 7.4
• 

  0.23 mg

  (per 150 g edible portion)

  Ordinary liquid milk
  × 7.4
• 

  0.23 mg

  (per 150 g edible portion)

  Raw milk (holstein)
  × 7.4
• 

  0.14 mg

  (per 95 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, raw)
  × 12.1