Vitamin B2 (Riboflavin) Content of Foods
(111 - 120)
0.06 mg
(per 16 g edible portion)
Evaporated whole milk
0.13 mg
(per 37 g edible portion)
Hen's egg (white, boiled)
0.31 mg
(per 90 g edible portion)
Spanish mackerel (raw)
0.95 mg
(per 540 g edible portion)
Brown sole (raw)
0.22 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.04 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
0.03 mg
(per 8 g edible portion)
Rishiri-konbu (dried)
0.07 mg
(per 20 g edible portion)
Soybean, Natto (tera-natto)
0.2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
0.03 mg
(per 10 g edible portion)
Swine, Shoulder
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