Foods Low in Vitamin B2 (Riboflavin) (1541st - 1560th) (per 100 g edible portion)

• Common pheasant (meat, without skin, raw)
  
  0.24 mg
• Turkey (meat, without skin, raw)
  
  0.24 mg
• Pepper (black, ground)
  
  0.24 mg
• Sesame seed (dried)
  
  0.25 mg
• Sunflower seed (oil-roasted and salted)
  
  0.25 mg
• Enaga-oni-konbu (dried)
  
  0.25 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  0.25 mg
• Skipjack, Processed product (namari-bushi)
  
  0.25 mg
• Skipjack, Processed product (shiokara)
  
  0.25 mg
• Blue sprat (raw)
  
  0.25 mg
• Croaker (baked)
  
  0.25 mg
• Shishamo smelt (semi-dried, raw)
  
  0.25 mg
• Freshwater clam (raw)
  
  0.25 mg
• Antarctic krill (boiled)
  
  0.25 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  0.25 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  0.25 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  0.25 mg
• Cattle, Beef product (roast beef)
  
  0.25 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  0.25 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  0.25 mg