The amount of Meats that contain 0.9 mg of Vitamin B2 (Riboflavin) (261 - 270)

• 

  0.17 mg

  (per 154 g edible portion)

  Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  × 5.3
• 

  0.13 mg

  (per 125 g edible portion)

  Chicken, Broiler meat (breast, without skin, raw)
  × 6.9
• 

  0.17 mg

  (per 174 g edible portion)

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

  0.14 mg

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 6.4
• 

  0.01 mg

  (per 20 g edible portion)

  Chicken, Offal (skin, breast, raw)
  × 90
• 

  0.01 mg

  (per 17 g edible portion)

  Swine, Pork, large type breed (loin, fat, raw)
  × 90
• 

  0.01 mg

  (per 18 g edible portion)

  Swine, Pork, large type breed (boston butt, fat, raw)
  × 90
• 

  0.01 mg

  (per 10 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, fat, raw)
  × 90
• 

  0.01 mg

  (per 10 g edible portion)

  Whale (blubber, raw)
  × 90
• 

  0.01 mg

  (per 18 g edible portion)

  Swine, Pork, medium type breed (boston butt, fat, raw)
  × 90