The amount of Fruits that contain 1.4 mg of Vitamin B2 (Riboflavin) (101 - 110)

• 

  0.01 mg

  (per 240 g edible portion)

  Sour orange (juice, fresh)
  × 140
• 

  0.79 mg

  (per 6600 g edible portion)

  Watermelon (raw)
  × 1.8
• 

  0.01 mg

  (per 30 g edible portion)

  Carambola (raw)
  × 140
• 

  0.03 mg

  (per 150 g edible portion)

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

  0.02 mg

  (per 90 g edible portion)

  Kiwifruit (raw)
  × 70
• 

  0.04 mg

  (per 206 g edible portion)

  Kaki, Japanese persimmon (astringency removed, raw)
  × 35
• 

  0.05 mg

  (per 260 g edible portion)

  Kaki, Japanese persimmon (nonastringent, raw)
  × 28
• 

  0.04 mg

  (per 360 g edible portion)

  Oroblanco (juice sacs, raw)
  × 35
• 

  0.03 mg

  (per 150 g edible portion)

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

  0.01 mg

  (per 64 g edible portion)

  Satsuma mandarin (canned in light syrup, solids)
  × 140