Vitamin B2 (Riboflavin) Content of Foods
(Initial S) (11 - 20)
0.01 mg
(per 5 g edible portion)
Sakura shrimp (dried)
0.01 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
-
(per 8 g edible portion)
Salted butter
0.01 mg
(per 45 g edible portion)
Sandfish (namaboshi)
0.04 mg
(per 65 g edible portion)
Sandfish (raw)
0.01 mg
(per 58 g edible portion)
Satoimo (corm, boiled)
-
(per 20 g edible portion)
Satoimo (corm, frozen)
0.01 mg
(per 75 g edible portion)
Satoimo (corm, raw)
0.01 mg
(per 64 g edible portion)
Satsuma mandarin (canned in light syrup, solids)
0.02 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, 20% fruit juice beverage)
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