Foods High in Vitamin B2 (Riboflavin) (41st - 60th) (per 100 g edible portion)

• Hijiki (boiled and dried)
  
  1.1 mg
• Basil (ground)
  
  1.09 mg
• Loach (raw)
  
  1.09 mg
• Bracken (young shoots, raw)
  
  1.09 mg
• Rice hopper (tsukudani)
  
  1 mg
• Loach (boiled)
  
  1 mg
• Ayu sweetfish (wild, viscera, baked)
  
  1 mg
• Swine, Offal (heart, raw)
  
  0.95 mg
• Striped mullet (karasumi)
  
  0.93 mg
• Hitoegusa (dried)
  
  0.92 mg
• Almond (dried)
  
  0.92 mg
• Cattle, Offal (heart, raw)
  
  0.9 mg
• Chrysanthemum (kikunori)
  
  0.89 mg
• Kikurage (dried)
  
  0.87 mg
• Cattle, Offal (kidney, raw)
  
  0.85 mg
• Lamprey (raw)
  
  0.85 mg
• Mackerel (saba-bushi)
  
  0.85 mg
• Chili powder
  
  0.84 mg
• Wakame, Dried product (dried)
  
  0.83 mg
• Tengusa (dried)
  
  0.83 mg