Vitamin B2 (Riboflavin) Content of Foods
(631 - 640)
0.01 mg
(per 5 g edible portion)
Chickpea (whole, oil-roasted and salted)
0.02 mg
(per 15 g edible portion)
Cowpea (whole, dried, raw)
0.02 mg
(per 15 g edible portion)
Pea (shio-mame)
0.02 mg
(per 20 g edible portion)
Corn (whole grain, raw)
0.02 mg
(per 20 g edible portion)
Parboiled grain
0.01 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
0.01 mg
(per 7 g edible portion)
Barley, Roasted flour
0.09 mg
(per 100 g edible portion)
Chicken bone stock
-
(per 5 g edible portion)
Boro (eisei-boro)
0.14 mg
(per 150 g edible portion)
Cream (milk fat)
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