The amount of Fruits that contain 1.4 mg of Vitamin B2 (Riboflavin) (81 - 90)

• 

  0.03 mg

  (per 100 g edible portion)

  Fig (raw)
  × 46.7
• 

  0.01 mg

  (per 120 g edible portion)

  Akebia (flesh, raw)
  × 140
• 

  0.01 mg

  (per 120 g edible portion)

  Lime (juice, fresh)
  × 140
• 

  0.03 mg

  (per 140 g edible portion)

  Peach (canned in heavy syrup, solids)
  × 46.7
• 

  0.04 mg

  (per 400 g edible portion)

  Melon (open culture, raw)
  × 35
• 

  0.04 mg

  (per 400 g edible portion)

  Melon (greenhouse culture, raw)
  × 35
• 

  0.02 mg

  (per 83 g edible portion)

  Pummelo (candied peel)
  × 70
• 

  0.03 mg

  (per 150 g edible portion)

  Pineapple (fruit juices, reconstituted fruit juice)
  × 46.7
• 

  0.17 mg

  (per 1500 g edible portion)

  Pineapple (raw)
  × 8.2
• 

  0.02 mg

  (per 100 g edible portion)

  European pears (canned in heavy syrup)
  × 70