Vitamin B2 (Riboflavin) Content of Foods
(761 - 770)
0.01 mg
(per 10 g edible portion)
Rye (flour)
0.01 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
0.01 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
0.01 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
0.04 mg
(per 65 g edible portion)
Croquette (potato type, for frying, frozen)
0.1 mg
(per 160 g edible portion)
Hash roux
0.15 mg
(per 250 g edible portion)
Curry roux
0.01 mg
(per 18 g edible portion)
Shoyu, Soy sauce (shiro-shoyu)
-
(per 6 g edible portion)
Kobu-cha
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