Vitamin B2 (Riboflavin) Content of Foods
(51 - 60)
0.04 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
0.55 mg
(per 90 g edible portion)
Chum salmon (sujiko)
0.02 mg
(per 3 g edible portion)
Fu-nori (dried)
0.57 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
0.9 mg
(per 500 g edible portion)
Snow crab (raw)
1.11 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
2.36 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
1.21 mg
(per 470 g edible portion)
Snow crab (boiled)
0.02 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
0.28 mg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
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