Vitamin B2 (Riboflavin) Content of Foods
(101 - 110)
0.04 mg
(per 26 g edible portion)
Mussel (raw)
0.13 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
0.7 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
0.01 mg
(per 3 g edible portion)
Ma-konbu (dried)
9.72 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
0.27 mg
(per 152 g edible portion)
Japanese pilchard (raw)
0.21 mg
(per 90 g edible portion)
Big-eye sardine (raw)
0.14 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
0.18 mg
(per 50 g edible portion)
Soybean, Natto (hikiwari-natto)
0.09 mg
(per 25 g edible portion)
Cheese spread
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