Foods High in Vitamin B2 (Riboflavin) (181st - 200th) (per 100 g edible portion)

• Anglerfish (liver, raw)
  
  0.35 mg
• Rishiri-konbu (dried)
  
  0.35 mg
• Soybean, Natto (tera-natto)
  
  0.35 mg
• Soybean, Natto (goto-natto)
  
  0.35 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  0.34 mg
• Swine, Shoulder
  
  0.34 mg
• Spanish mackerel (baked)
  
  0.34 mg
• Atlantic mackerel (boiled)
  
  0.34 mg
• Yanagimatsutake (raw)
  
  0.34 mg
• Numerisugitake (raw)
  
  0.34 mg
• Mugwort (leaves, raw)
  
  0.34 mg
• Mizukakena (salted pickles)
  
  0.34 mg
• Perilla (leaves, raw)
  
  0.34 mg
• Natural cheese (gouda)
  
  0.33 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  0.33 mg
• Japanese quail's egg (boiled and canned in brine)
  
  0.33 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0.33 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0.33 mg
• Bastard halibut (cultured, raw)
  
  0.33 mg
• Walleye pollack (karashi-mentaiko)
  
  0.33 mg