Vitamin B2 (Riboflavin) Content of Foods
(21 - 30)
0.02 mg
(per 2 g edible portion)
Red pepper (ground)
0.11 mg
(per 10 g edible portion)
Almond (oil-roasted and salted)
0.07 mg
(per 6 g edible portion)
Whole milk powder
0.06 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
0.01 mg
(per 1 g edible portion)
Basil (ground)
0.07 mg
(per 6 g edible portion)
Loach (raw)
0.31 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
0.06 mg
(per 6 g edible portion)
Loach (boiled)
0.9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0.19 mg
(per 20 g edible portion)
Swine, Offal (heart, raw)
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