Vitamin B2 (Riboflavin) Content of Foods
(1271 - 1280)
0.01 mg
(per 120 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, boiled)
0.02 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
0.02 mg
(per 190 g edible portion)
Udon (dry form, boiled)
0.02 mg
(per 200 g edible portion)
Udon (wet form, boiled)
0.03 mg
(per 275 g edible portion)
Barley, Noodles (dry form, boiled)
Tr
(per 13 g edible portion)
French dressing
Tr
(per 100 g edible portion)
Niboshi extract
Tr
(per 100 g edible portion)
Kombu extract
Tr
(per 15 g edible portion)
Fruit vinegar (wine vinegar)
Tr
(per 120 g edible portion)
Fortified wine
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