Vitamin B2 (Riboflavin) Content of Meats
(1 - 10)
0.72 mg
(per 20 g edible portion)
Swine, Offal (liver, raw)
0.9 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
0.81 mg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
0.19 mg
(per 20 g edible portion)
Swine, Offal (heart, raw)
0.11 mg
(per 25 g edible portion)
Cattle, Beef product (beefjerky)
0.03 mg
(per 10 g edible portion)
Swine, Shoulder
0.23 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
0.05 mg
(per 16 g edible portion)
Cattle, Offal (omasum, raw)
0.22 mg
(per 70 g edible portion)
Swine, Sausage (dry)
0.04 mg
(per 13 g edible portion)
Cattle, Offal (tongue, raw)
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