Meats Low in Vitamin B2 (Riboflavin) (241st - 244th) (per 100 g edible portion)

• Pigeon (meat, without skin, raw)
  
  1.89 mg
• Cattle, Offal (liver, raw)
  
  3 mg
• Swine, Offal (liver, raw)
  
  3.6 mg
• Swine (smoked liver)
  
  5.17 mg