The amount of Meats that contain 0.3 mg of Vitamin B2 (Riboflavin)
0.72 mg
(per 20 g edible portion)
Swine, Offal (liver, raw)
×
0.4
0.9 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
×
0.3
0.81 mg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
×
0.4
0.19 mg
(per 20 g edible portion)
Swine, Offal (heart, raw)
×
1.6
0.11 mg
(per 25 g edible portion)
Cattle, Beef product (beefjerky)
×
2.7
0.03 mg
(per 10 g edible portion)
Swine, Shoulder
×
10
0.23 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
×
1.3
0.05 mg
(per 16 g edible portion)
Cattle, Offal (omasum, raw)
×
6
0.22 mg
(per 70 g edible portion)
Swine, Sausage (dry)
×
1.4
0.04 mg
(per 13 g edible portion)
Cattle, Offal (tongue, raw)
×
7.5
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