The amount of Meats that contain 0.9 mg of Vitamin B2 (Riboflavin) (41 - 50)

• 

  0.22 mg

  (per 81 g edible portion)

  Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  × 4.1
• 

  0.09 mg

  (per 35 g edible portion)

  Chicken, Offal (gizzard, raw)
  × 10
• 

  0.29 mg

  (per 110 g edible portion)

  Cattle, Imported beef (rump, without subcutaneous fat, raw)
  × 3.1
• 

  0.22 mg

  (per 89 g edible portion)

  Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  × 4.1
• 

  0.22 mg

  (per 89 g edible portion)

  Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  × 4.1
• 

  0.21 mg

  (per 84 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  × 4.3
• 

  0.01 mg

  (per 5 g edible portion)

  Cattle, Beef product (roast beef)
  × 90
• 

  0.22 mg

  (per 86 g edible portion)

  Cattle, Imported beef (fillet, lean, raw)
  × 4.1
• 

  0.46 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  × 2
• 

  0.29 mg

  (per 120 g edible portion)

  Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  × 3.1