The amount of Meats that contain 0.9 mg of Vitamin B2 (Riboflavin) (161 - 170)

• 

  0.28 mg

  (per 147 g edible portion)

  Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  × 3.2
• 

  0.32 mg

  (per 167 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  × 2.8
• 

  0.35 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  × 2.6
• 

  0.32 mg

  (per 170 g edible portion)

  Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  × 2.8
• 

  0.15 mg

  (per 85 g edible portion)

  Chicken (roast meat, canned with seasonings,)
  × 6
• 

  0.45 mg

  (per 250 g edible portion)

  Chicken, Broiler meat (thigh, with skin, raw)
  × 2
• 

  0.04 mg

  (per 20 g edible portion)

  Swine, Ham (uncooked ham, fresh)
  × 22.5
• 

  0.18 mg

  (per 99 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  × 5
• 

  0.18 mg

  (per 99 g edible portion)

  Swine, Pork, large type breed (outside ham, lean and fat, raw)
  × 5
• 

  0.13 mg

  (per 70 g edible portion)

  Swine, Pork, large type breed (loin, lean, raw)
  × 6.9