Vitamin B2 (Riboflavin) Content of Foods
(411 - 420)
0.03 mg
(per 40 g edible portion)
Short-necked clam (raw)
0.72 mg
(per 450 g edible portion)
Amberjack (raw)
1.87 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
0.02 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0.3 mg
(per 530 g edible portion)
Anglerfish (raw)
0.1 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
0.2 mg
(per 140 g edible portion)
Bunashimeji (raw)
0.09 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
0.19 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.12 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
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