Foods Low in Vitamin B2 (Riboflavin) (1701st - 1720th) (per 100 g edible portion)

• Brown sole (raw)
  
  0.35 mg
• Atlantic mackerel (raw)
  
  0.35 mg
• Spanish mackerel (raw)
  
  0.35 mg
• Pacific herring (smoked)
  
  0.35 mg
• Pond smelt (ameni)
  
  0.35 mg
• Deer (meat, lean, raw)
  
  0.35 mg
• Swine, Ham (shoulder)
  
  0.35 mg
• Aigamo (meat, with skin, raw)
  
  0.35 mg
• Hen's egg (white, boiled)
  
  0.35 mg
• Evaporated whole milk
  
  0.35 mg
• Cheese spread
  
  0.35 mg
• Soybean, Natto (hikiwari-natto)
  
  0.36 mg
• Red pepper (fruit, raw)
  
  0.36 mg
• Big-eye sardine (raw)
  
  0.36 mg
• Japanese pilchard (raw)
  
  0.36 mg
• Marbled sole (raw)
  
  0.36 mg
• Yellowtail (mature, raw)
  
  0.36 mg
• Ma-konbu (dried)
  
  0.37 mg
• Mackerel (canned products, miso-ni)
  
  0.37 mg
• Atlantic capelin (semi-dried, baked)
  
  0.37 mg