Meats High in Vitamin B2 (Riboflavin) (201st - 220th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  0.12 mg
• Chicken, Broiler meat (sasami, raw)
  
  0.11 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  0.11 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  0.11 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  0.11 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  0.11 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  0.11 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  0.11 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  0.1 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  0.1 mg
• Swine, Sausage (mixed)
  
  0.1 mg
• Cattle, Offal (uterus, boiled)
  
  0.1 mg
• Cattle, Offal (reticulum, boiled)
  
  0.1 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  0.1 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  0.09 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  0.08 mg
• Swine, Offal (large intestine, boiled)
  
  0.07 mg
• Chicken, Offal (skin, thigh, raw)
  
  0.05 mg
• Chicken, Offal (skin, breast, raw)
  
  0.05 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  0.05 mg