Vitamin B2 (Riboflavin) Content of Foods (1161 - 1170)

-

(per 10 g edible portion)
Joshin powder
0.01 mg

(per 50 g edible portion)
Yaki-onigiri
0.03 mg

(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
-

(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
-

(per 10 g edible portion)
Bread crumbs (wet form)
0.02 mg

(per 94 g edible portion)
Fu, Gluten products (steamed tubular type)
0.02 mg

(per 100 g edible portion)
Dried Okinawa noodles (dry form, boiled)
0.04 mg

(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
0.02 mg

(per 100 g edible portion)
Chinese noodles (wet form, raw)
0.04 mg

(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)

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