The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin) (1821 - 1830)

• 

  0.04 mg

  (per 100 g edible portion)

  Adzuki bean (boiled, canned in syrup)
  × 42.5
• 

  0.11 mg

  (per 285 g edible portion)

  Yatsugashira (corm, boiled)
  × 15.5
• 

  0.01 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (brown rice, raw)
  × 170
• 

  0.01 mg

  (per 25 g edible portion)

  Shao mai pastry
  × 170
• 

  0.01 mg

  (per 23 g edible portion)

  Chio tzu pastry
  × 170
• 

  0.05 mg

  (per 120 g edible portion)

  Okinawa noodle (wet form, raw)
  × 34
• 

  0.03 mg

  (per 70 g edible portion)

  White table bread
  × 56.7
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, first grade)
  × 170
• 

  0.01 mg

  (per 15 g edible portion)

  Wheat flour (soft flour, first grade)
  × 170
• 

  0.04 mg

  (per 100 g edible portion)

  Barley, Noodle (dry form, raw)
  × 42.5