The amount of Meats that contain 0.9 mg of Vitamin B2 (Riboflavin) (241 - 250)

• 

  0.05 mg

  (per 40 g edible portion)

  Chicken, Broiler meat (sasami, boiled)
  × 18
• 

  0.02 mg

  (per 18 g edible portion)

  Swine, Ham (loin)
  × 45
• 

  0.15 mg

  (per 205 g edible portion)

  Swine, Offal (feet, boiled)
  × 6
• 

  0.18 mg

  (per 150 g edible portion)

  Cattle, Imported beef (sirloin, lean and fat, raw)
  × 5
• 

  0.11 mg

  (per 95 g edible portion)

  Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  × 8.2
• 

  0.17 mg

  (per 140 g edible portion)

  Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  × 5.3
• 

  0.22 mg

  (per 182 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  × 4.1
• 

  0.24 mg

  (per 203 g edible portion)

  Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  × 3.8
• 

  0.05 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (sasami, raw)
  × 18
• 

  0.03 mg

  (per 50 g edible portion)

  Chicken, Broiler meat (wing , with skin, raw)
  × 30