The amount of Meats that contain 1.4 mg of Vitamin B2 (Riboflavin)
0.72 mg
(per 20 g edible portion)
Swine, Offal (liver, raw)
×
1.9
0.9 mg
(per 30 g edible portion)
Cattle, Offal (liver, raw)
×
1.6
0.81 mg
(per 45 g edible portion)
Chicken, Offal (liver, raw)
×
1.7
0.19 mg
(per 20 g edible portion)
Swine, Offal (heart, raw)
×
7.4
0.11 mg
(per 25 g edible portion)
Cattle, Beef product (beefjerky)
×
12.7
0.03 mg
(per 10 g edible portion)
Swine, Shoulder
×
46.7
0.23 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
×
6.1
0.05 mg
(per 16 g edible portion)
Cattle, Offal (omasum, raw)
×
28
0.22 mg
(per 70 g edible portion)
Swine, Sausage (dry)
×
6.4
0.04 mg
(per 13 g edible portion)
Cattle, Offal (tongue, raw)
×
35
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