Vitamin B2 (Riboflavin) Content of Foods (561 - 570)

0.08 mg

(per 75 g edible portion)
Short cake
0.05 mg

(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
0.03 mg

(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
0.17 mg

(per 154 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
0.01 mg

(per 5 g edible portion)
Sakura shrimp (niboshi)
0.13 mg

(per 120 g edible portion)
Abalone (steamed and dried)
0.1 mg

(per 150 g edible portion)
Bastard halibut (wild, raw)
0.09 mg

(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
0.01 mg

(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.04 mg

(per 40 g edible portion)
Common Japanese conger (steamed)

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