Vitamin B2 (Riboflavin) Content of Foods (331 - 340)

0.02 mg

(per 10 g edible portion)
Soybean, Kinako (hulled bean type)
0.02 mg

(per 10 g edible portion)
Broad bean (whole, dried, raw)
0.04 mg

(per 20 g edible portion)
Kidney bean (whole, dried, raw)
0.03 mg

(per 15 g edible portion)
Rye (whole flour)
0.19 mg

(per 99 g edible portion)
Swine, Pork, medium type breed (inside ham, lean and fat, raw)
0.28 mg

(per 147 g edible portion)
Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
0.32 mg

(per 167 g edible portion)
Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
0.35 mg

(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
0.32 mg

(per 170 g edible portion)
Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
0.02 mg

(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)

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