The amount of Meats that contain 0.9 mg of Vitamin B2 (Riboflavin) (101 - 110)

• 

  0.37 mg

  (per 170 g edible portion)

  Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  × 2.4
• 

  0.22 mg

  (per 100 g edible portion)

  Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  × 4.1
• 

  0.24 mg

  (per 110 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  × 3.8
• 

  0.11 mg

  (per 50 g edible portion)

  Chicken (ground meat, raw)
  × 8.2
• 

  0.26 mg

  (per 125 g edible portion)

  Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  × 3.5
• 

  0.13 mg

  (per 61 g edible portion)

  Swine, Pork, large type breed (outside ham, lean, raw)
  × 6.9
• 

  0.21 mg

  (per 99 g edible portion)

  Swine, Pork, large type breed (inside ham, lean and fat, raw)
  × 4.3
• 

  0.09 mg

  (per 45 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, baked)
  × 10
• 

  0.41 mg

  (per 194 g edible portion)

  Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  × 2.2
• 

  0.42 mg

  (per 198 g edible portion)

  Cattle, Imported beef (inside round, lean and fat, raw)
  × 2.1