Foods Low in Vitamin B2 (Riboflavin) (1781st - 1800th) (per 100 g edible portion)

• Carp (cultured, viscera, raw)
  
  0.54 mg
• Ayu sweetfish (wild, viscera, raw)
  
  0.55 mg
• Chum salmon (ikura)
  
  0.55 mg
• Sage (ground)
  
  0.55 mg
• Soybean, Natto (itohiki-natto)
  
  0.56 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0.57 mg
• Snow crab (boiled)
  
  0.57 mg
• Mackerel, Processed product (shiosaba)
  
  0.59 mg
• Mackerel, Processed product (hirakiboshi)
  
  0.59 mg
• Mitsuishi-konbu (dried)
  
  0.6 mg
• Snow crab (raw)
  
  0.6 mg
• Fish paste product (fish ham)
  
  0.6 mg
• Fish paste product (fish sausage)
  
  0.6 mg
• Fu-nori (dried)
  
  0.61 mg
• Chum salmon (sujiko)
  
  0.61 mg
• Blue sprat (seasoned and dried)
  
  0.64 mg
• Sea urchin (tsubu-uni)
  
  0.65 mg
• Coffee whitener (powder, milk fat)
  
  0.65 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.68 mg
• Natural cheese (parmesan)
  
  0.68 mg