Foods Low in Vitamin B2 (Riboflavin) (1761st - 1780th) (per 100 g edible portion)

• Natural cheese (cheddar)
  
  0.45 mg
• Japanese pepper (ground)
  
  0.45 mg
• Bracken (young shoots, dried, raw)
  
  0.46 mg
• Sea lettuce (dried)
  
  0.48 mg
• Japanese eel (cultured, raw)
  
  0.48 mg
• Japanese sculpin (tsukudani)
  
  0.48 mg
• Natural cheese (emmental)
  
  0.48 mg
• Natural cheese (camambert)
  
  0.48 mg
• Hatakeshimeji (raw)
  
  0.49 mg
• Maitake (raw)
  
  0.49 mg
• Honshimeji (raw)
  
  0.5 mg
• Mirinboshi (japanese pilchard)
  
  0.5 mg
• Crab, Processed product (ganzuke)
  
  0.5 mg
• Firefly squid (seasoned and smoked)
  
  0.5 mg
• Sea cucumber (konowata)
  
  0.5 mg
• Japanese quail (meat, with skin, raw)
  
  0.5 mg
• Hen's egg (yolk, boiled)
  
  0.51 mg
• Hen's egg (yolk, raw)
  
  0.52 mg
• Chinese style instant cup noodles (dried by frying)
  
  0.53 mg
• Walleye pollack (tarako, baked)
  
  0.53 mg