Vitamin B2 (Riboflavin) Content of Foods
(191 - 200)
2.59 mg
(per 960 g edible portion)
Pink salmon (baked)
0.95 mg
(per 540 g edible portion)
Brown sole (boiled)
0.03 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.24 mg
(per 90 g edible portion)
Oyster mushroom (boiled)
0.01 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.08 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.05 mg
(per 20 g edible portion)
Hishio-miso
0.02 mg
(per 6 g edible portion)
Mustard (powder)
0.17 mg
(per 65 g edible portion)
Sakekasu
0.36 mg
(per 140 g edible portion)
Custard pudding
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