Vitamin B2 (Riboflavin) Content of Foods
(231 - 240)
0.27 mg
(per 113 g edible portion)
Cattle, Imported beef (rump, lean and fat, raw)
0.32 mg
(per 132 g edible portion)
Cattle, Beef, dairy fattened steer (chuck, lean, raw)
0.26 mg
(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
0.25 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
0.24 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
0.08 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0.1 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
0.04 mg
(per 18 g edible portion)
Common mushroom (canned in brine, solids)
0.05 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0.43 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
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