The amount of Meats that contain 0.4 mg of Vitamin B2 (Riboflavin)

• 

  0.72 mg

  (per 20 g edible portion)

  Swine, Offal (liver, raw)
  × 0.6
• 

  0.9 mg

  (per 30 g edible portion)

  Cattle, Offal (liver, raw)
  × 0.4
• 

  0.81 mg

  (per 45 g edible portion)

  Chicken, Offal (liver, raw)
  × 0.5
• 

  0.19 mg

  (per 20 g edible portion)

  Swine, Offal (heart, raw)
  × 2.1
• 

  0.11 mg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 3.6
• 

  0.03 mg

  (per 10 g edible portion)

  Swine, Shoulder
  × 13.3
• 

  0.23 mg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 1.7
• 

  0.05 mg

  (per 16 g edible portion)

  Cattle, Offal (omasum, raw)
  × 8
• 

  0.22 mg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 1.8
• 

  0.04 mg

  (per 13 g edible portion)

  Cattle, Offal (tongue, raw)
  × 10