Meats High in Vitamin B2 (Riboflavin) (21st - 40th) (per 100 g edible portion)

• Snapping turtle (meat, raw)
  
  0.41 mg
• Aigamo (meat, with skin, raw)
  
  0.35 mg
• Swine, Ham (shoulder)
  
  0.35 mg
• Deer (meat, lean, raw)
  
  0.35 mg
• Swine, Shoulder
  
  0.34 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  0.33 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  0.33 mg
• Cattle, Offal (omasum, raw)
  
  0.32 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  0.31 mg
• Swine, Sausage (dry)
  
  0.31 mg
• Duck, domesticated (meat, with skin, raw)
  
  0.3 mg
• Cattle, Offal (tongue, raw)
  
  0.3 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  0.29 mg
• Cattle, Imported beef (rump, lean, raw)
  
  0.29 mg
• Wild boar (meat, lean and fat, raw)
  
  0.29 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  0.28 mg
• Goat (meat, lean, raw)
  
  0.28 mg
• Swine, Ham (boneless)
  
  0.28 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  0.28 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  0.28 mg