Foods High in Vitamin B2 (Riboflavin) (521st - 540th) (per 100 g edible portion)

• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  0.18 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  0.18 mg
• Sea squirt (shiokara)
  
  0.18 mg
• Short-necked clam (tsukudani)
  
  0.18 mg
• Conger pike (raw)
  
  0.18 mg
• Walleye pollack (sukimidara)
  
  0.18 mg
• Yellowstriped butterfish (raw)
  
  0.18 mg
• Silver warehou (raw)
  
  0.18 mg
• Pink salmon (raw)
  
  0.18 mg
• Carp (cultured, raw)
  
  0.18 mg
• Skipjack, Processed product (namari)
  
  0.18 mg
• Japanese sand lance (niboshi)
  
  0.18 mg
• Ayu sweetfish (cultured, baked)
  
  0.18 mg
• Atlantic horse mackerel (boiled)
  
  0.18 mg
• Horse mackerel (boiled)
  
  0.18 mg
• Wakame (raw)
  
  0.18 mg
• Ogo-nori (salted, desalted)
  
  0.18 mg
• Shiitake, Nama-shiitake (boiled)
  
  0.18 mg
• Broad bean (immature beans, boiled)
  
  0.18 mg
• Osaka-shirona (leaves, raw)
  
  0.18 mg