Meats High in Vitamin B2 (Riboflavin) (161st - 180th) (per 100 g edible portion)

• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  0.16 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  0.16 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  0.16 mg
• Inobuta (meat, lean and fat, raw)
  
  0.16 mg
• Swine, Offal (cartilage, boiled)
  
  0.15 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  0.15 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  0.15 mg
• Cattle, Offal (rectum, raw)
  
  0.15 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  0.15 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  0.15 mg
• Chicken, Broiler meat (sasami, baked)
  
  0.14 mg
• Swine, Sausage (fresh sausage)
  
  0.14 mg
• Swine, Sausage (lyoner)
  
  0.14 mg
• Swine, Bacon
  
  0.14 mg
• Swine, Offal (uterus, raw)
  
  0.14 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  0.14 mg
• Cattle, Beef product (corned beef, canned)
  
  0.14 mg
• Cattle, Offal (large intestine, raw)
  
  0.14 mg
• Cattle, Offal (abomasum, boiled)
  
  0.14 mg
• Cattle, Offal (rumen, boiled)
  
  0.14 mg