The amount of Meats that contain 1 mg of Vitamin B2 (Riboflavin) (131 - 140)

0.17 mg

(per 154 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
× 5.9
0.13 mg

(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
× 7.7
0.17 mg

(per 174 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
× 5.9
0.14 mg

(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
× 7.1
0.01 mg

(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
× 100
0.01 mg

(per 17 g edible portion)
Swine, Pork, large type breed (loin, fat, raw)
× 100
0.01 mg

(per 18 g edible portion)
Swine, Pork, large type breed (boston butt, fat, raw)
× 100
0.01 mg

(per 10 g edible portion)
Swine, Pork, large type breed (picnic shoulder, fat, raw)
× 100
0.01 mg

(per 10 g edible portion)
Whale (blubber, raw)
× 100
0.01 mg

(per 18 g edible portion)
Swine, Pork, medium type breed (boston butt, fat, raw)
× 100

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