The amount of Meats that contain 0.6 mg of Vitamin B2 (Riboflavin) (1 - 10)

• 

  0.72 mg

  (per 20 g edible portion)

  Swine, Offal (liver, raw)
  × 0.8
• 

  0.9 mg

  (per 30 g edible portion)

  Cattle, Offal (liver, raw)
  × 0.7
• 

  0.81 mg

  (per 45 g edible portion)

  Chicken, Offal (liver, raw)
  × 0.7
• 

  0.19 mg

  (per 20 g edible portion)

  Swine, Offal (heart, raw)
  × 3.2
• 

  0.11 mg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 5.5
• 

  0.03 mg

  (per 10 g edible portion)

  Swine, Shoulder
  × 20
• 

  0.23 mg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 2.6
• 

  0.05 mg

  (per 16 g edible portion)

  Cattle, Offal (omasum, raw)
  × 12
• 

  0.22 mg

  (per 70 g edible portion)

  Swine, Sausage (dry)
  × 2.7
• 

  0.04 mg

  (per 13 g edible portion)

  Cattle, Offal (tongue, raw)
  × 15