The amount of Meats that contain 0.3 mg of Vitamin B2 (Riboflavin) (21 - 30)

0.17 mg

(per 60 g edible portion)
Swine, Pork, medium type breed (boston butt, lean, raw)
× 1.8
0.32 mg

(per 110 g edible portion)
Cattle, Imported beef (rump, lean, raw)
× 0.9
0.25 mg

(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
× 1.2
0.03 mg

(per 12 g edible portion)
Swine, Ham (boneless)
× 10
0.11 mg

(per 40 g edible portion)
Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
× 2.7
0.17 mg

(per 60 g edible portion)
Swine, Pork, large type breed (boston butt, lean, raw)
× 1.8
0.24 mg

(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
× 1.3
0.12 mg

(per 45 g edible portion)
Swine, Pork, medium type breed (picnic shoulder, lean, raw)
× 2.5
0.27 mg

(per 100 g edible portion)
Swine, Pork, large type breed (fillet, lean, raw)
× 1.1
0.12 mg

(per 45 g edible portion)
Swine, Pork, large type breed (picnic shoulder, lean, raw)
× 2.5

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