Meats High in Vitamin B2 (Riboflavin) (121st - 140th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  0.2 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  0.2 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  0.2 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  0.2 mg
• Swine, Loin
  
  0.19 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  0.19 mg
• Cattle, Beef product (canned with seasoning)
  
  0.19 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  0.19 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  0.19 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  0.19 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  0.19 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  0.19 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  0.19 mg
• Rabbit (meat, lean, raw)
  
  0.19 mg
• Chicken (roast meat, canned with seasonings,)
  
  0.18 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  0.18 mg
• Swine, Sausage (semi-dry)
  
  0.18 mg
• Swine, Ham (uncooked ham, fresh)
  
  0.18 mg
• Swine, Ham (mixed pressed)
  
  0.18 mg
• Swine, Ham (pressed)
  
  0.18 mg