Meats High in Vitamin B2 (Riboflavin) (41st - 60th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, without skin, baked)
  
  0.27 mg
• Swine, Ham (uncooked ham, ripened)
  
  0.27 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  0.27 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  0.27 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  0.27 mg
• Cattle, Beef product (smoked tongue)
  
  0.27 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  0.27 mg
• Chicken, Offal (gizzard, raw)
  
  0.26 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  0.26 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  0.26 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  0.25 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  0.25 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  0.25 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  0.25 mg
• Cattle, Beef product (roast beef)
  
  0.25 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  0.25 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  0.25 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  0.25 mg
• Turkey (meat, without skin, raw)
  
  0.24 mg
• Common pheasant (meat, without skin, raw)
  
  0.24 mg