Foods Low in Vitamin B2 (Riboflavin) (1721st - 1740th) (per 100 g edible portion)

• Mussel (raw)
  
  0.37 mg
• Ayu sweetfish (uruka)
  
  0.38 mg
• Japanese sculpin (raw)
  
  0.38 mg
• Atlantic mackerel (baked)
  
  0.38 mg
• Girella (raw)
  
  0.38 mg
• Hen's egg (whole, sugared)
  
  0.38 mg
• Process cheese
  
  0.38 mg
• Japanese pilchard (baked)
  
  0.39 mg
• Yellowtail (mature, baked)
  
  0.39 mg
• Hen's egg (white, raw)
  
  0.39 mg
• White chocolate
  
  0.39 mg
• Oyster mushroom (raw)
  
  0.4 mg
• Brownstriped mackerel scad (kusaya)
  
  0.4 mg
• Mackerel (canned products, in brine)
  
  0.4 mg
• Hen's egg (whole, boiled)
  
  0.4 mg
• Hen's egg (whole, poached)
  
  0.4 mg
• Condensed whole milk, sweetened
  
  0.4 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  0.41 mg
• Usuhiratake (raw)
  
  0.41 mg
• Naga-konbu (dried)
  
  0.41 mg