The amount of Meats that contain 1.2 mg of Vitamin B2 (Riboflavin) (221 - 230)

• 

  0.14 mg

  (per 100 g edible portion)

  Cattle, Beef product (corned beef, canned)
  × 8.6
• 

  0.01 mg

  (per 10 g edible portion)

  Cattle, Offal (large intestine, raw)
  × 120
• 

  0.01 mg

  (per 5 g edible portion)

  Swine, Sausage (bologna)
  × 120
• 

  0.07 mg

  (per 50 g edible portion)

  Swine, Sausage (frankfurter)
  × 17.1
• 

  0.02 mg

  (per 12 g edible portion)

  Swine, Sausage (vienna)
  × 60
• 

  0.07 mg

  (per 50 g edible portion)

  Swine, Pork, large type breed (belly, lean and fat, raw)
  × 17.1
• 

  0.19 mg

  (per 145 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  × 6.3
• 

  0.24 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  × 5
• 

  0.2 mg

  (per 150 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  × 6
• 

  0.27 mg

  (per 210 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  × 4.4