The amount of Meats that contain 0.9 mg of Vitamin B2 (Riboflavin) (21 - 30)

• 

  0.17 mg

  (per 60 g edible portion)

  Swine, Pork, medium type breed (boston butt, lean, raw)
  × 5.3
• 

  0.32 mg

  (per 110 g edible portion)

  Cattle, Imported beef (rump, lean, raw)
  × 2.8
• 

  0.25 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, with skin, baked)
  × 3.6
• 

  0.03 mg

  (per 12 g edible portion)

  Swine, Ham (boneless)
  × 30
• 

  0.11 mg

  (per 40 g edible portion)

  Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  × 8.2
• 

  0.17 mg

  (per 60 g edible portion)

  Swine, Pork, large type breed (boston butt, lean, raw)
  × 5.3
• 

  0.24 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, without skin, baked)
  × 3.8
• 

  0.12 mg

  (per 45 g edible portion)

  Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  × 7.5
• 

  0.27 mg

  (per 100 g edible portion)

  Swine, Pork, large type breed (fillet, lean, raw)
  × 3.3
• 

  0.12 mg

  (per 45 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, lean, raw)
  × 7.5