Vitamin B2 (Riboflavin) Content of Meats (81 - 90)

0.28 mg

(per 147 g edible portion)
Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
0.32 mg

(per 167 g edible portion)
Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
0.35 mg

(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
0.32 mg

(per 170 g edible portion)
Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
0.15 mg

(per 85 g edible portion)
Chicken (roast meat, canned with seasonings,)
0.45 mg

(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
0.04 mg

(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
0.18 mg

(per 99 g edible portion)
Swine, Pork, medium type breed (outside ham, lean and fat, raw)
0.18 mg

(per 99 g edible portion)
Swine, Pork, large type breed (outside ham, lean and fat, raw)
0.13 mg

(per 70 g edible portion)
Swine, Pork, large type breed (loin, lean, raw)

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