Meats High in Vitamin B2 (Riboflavin) (1st - 20th) (per 100 g edible portion)

• Swine (smoked liver)
  
  5.17 mg
• Swine, Offal (liver, raw)
  
  3.6 mg
• Cattle, Offal (liver, raw)
  
  3 mg
• Pigeon (meat, without skin, raw)
  
  1.89 mg
• Chicken, Offal (liver, raw)
  
  1.8 mg
• Swine, Offal (kidney, raw)
  
  1.75 mg
• Swine (liver paste)
  
  1.45 mg
• Swine, Sausage (liver)
  
  1.42 mg
• Wasp (maggot, canned with seasoning)
  
  1.22 mg
• Chicken, Offal (heart, raw)
  
  1.1 mg
• Rice hopper (tsukudani)
  
  1 mg
• Swine, Offal (heart, raw)
  
  0.95 mg
• Cattle, Offal (heart, raw)
  
  0.9 mg
• Cattle, Offal (kidney, raw)
  
  0.85 mg
• Foie gras (boiled)
  
  0.81 mg
• Sparrow (meat, with bone and skin, raw)
  
  0.8 mg
• Duck, wild (meat, without skin, raw)
  
  0.69 mg
• Japanese quail (meat, with skin, raw)
  
  0.5 mg
• Cattle, Beef product (beefjerky)
  
  0.45 mg
• Swine, Offal (tongue, raw)
  
  0.43 mg