Foods Low in Vitamin B2 (Riboflavin) (1741st - 1760th) (per 100 g edible portion)

• Japanese pilchard (maruboshi)
  
  0.41 mg
• Brown sole (baked)
  
  0.41 mg
• Yellowfin goby (tsukudani)
  
  0.41 mg
• Snapping turtle (meat, raw)
  
  0.41 mg
• Milk chocolate
  
  0.41 mg
• Corn cream soup (powdered)
  
  0.41 mg
• Tossa jute (stems and leaves, raw)
  
  0.42 mg
• Natural cheese (edam)
  
  0.42 mg
• Natural cheese (blue)
  
  0.42 mg
• Kasutera
  
  0.42 mg
• Cocoa (milk cocoa)
  
  0.42 mg
• Big-eye sardine (maruboshi)
  
  0.43 mg
• Walleye pollack (tarako, raw)
  
  0.43 mg
• Swine, Offal (tongue, raw)
  
  0.43 mg
• Hen's egg (whole, raw)
  
  0.43 mg
• Arage-kikurage (dried)
  
  0.44 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0.44 mg
• Sea urchin (raw gonads)
  
  0.44 mg
• Japanese eel (shirayaki)
  
  0.45 mg
• Cattle, Beef product (beefjerky)
  
  0.45 mg