Foods Low in Vitamin B2 (Riboflavin) (161st - 180th) (per 100 g edible portion)

• Udon (wet form, boiled)
  
  0.01 mg
• Udon (dry form, boiled)
  
  0.01 mg
• Somen and Hiyamugi (dry form, boiled)
  
  0.01 mg
• Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  
  0.01 mg
• Chinese noodles (wet form, boiled)
  
  0.01 mg
• Steamed Chinese noodles
  
  0.01 mg
• Dried Chinese noodles (dry form, boiled)
  
  0.01 mg
• Wheat gluten (textured type)
  
  0.01 mg
• Rice, Cooked paddy rice (half-milled rice)
  
  0.01 mg
• Rice, Cooked paddy rice (under-milled rice)
  
  0.01 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  0.01 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.01 mg
• Rice, Paddy rice gruels (brown rice)
  
  0.01 mg
• Rice, Cooked upland rice (half-milled rice)
  
  0.01 mg
• Rice, Cooked upland rice (under-milled rice)
  
  0.01 mg
• Rice, Cooked upland rice (well-milled rice)
  
  0.01 mg
• Onigiri
  
  0.01 mg
• Kiritanpo
  
  0.01 mg
• Shiratamako
  
  0.01 mg
• Domyojiko
  
  0.01 mg