Vitamin B2 (Riboflavin) Content of Meats
(121 - 130)
0.05 mg
(per 40 g edible portion)
Chicken, Broiler meat (sasami, boiled)
0.02 mg
(per 18 g edible portion)
Swine, Ham (loin)
0.15 mg
(per 205 g edible portion)
Swine, Offal (feet, boiled)
0.18 mg
(per 150 g edible portion)
Cattle, Imported beef (sirloin, lean and fat, raw)
0.11 mg
(per 95 g edible portion)
Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
0.17 mg
(per 140 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
0.22 mg
(per 182 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
0.24 mg
(per 203 g edible portion)
Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
0.05 mg
(per 50 g edible portion)
Chicken, Broiler meat (sasami, raw)
0.03 mg
(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
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0.11 mg(per 95 g edible portion)Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
