Vitamin B2 (Riboflavin) Content of Foods
(121 - 130)
0.22 mg
(per 65 g edible portion)
Spanish mackerel (baked)
0.18 mg
(per 60 g edible portion)
Yanagimatsutake (raw)
-
(per 1 g edible portion)
Perilla (leaves, raw)
0.05 mg
(per 15 g edible portion)
Natural cheese (gouda)
0.2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
0.03 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
0.23 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
0.27 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
0.12 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
0.4 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
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