Meats Low in Vitamin B2 (Riboflavin) (61st - 80th) (per 100 g edible portion)

• Swine, Sausage (vienna)
  
  0.13 mg
• Swine, Sausage (frankfurter)
  
  0.13 mg
• Swine, Sausage (bologna)
  
  0.13 mg
• Bullfrog (meat, raw)
  
  0.13 mg
• Cattle, Offal (rumen, boiled)
  
  0.14 mg
• Cattle, Offal (abomasum, boiled)
  
  0.14 mg
• Cattle, Offal (large intestine, raw)
  
  0.14 mg
• Cattle, Beef product (corned beef, canned)
  
  0.14 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  0.14 mg
• Swine, Offal (uterus, raw)
  
  0.14 mg
• Swine, Bacon
  
  0.14 mg
• Swine, Sausage (lyoner)
  
  0.14 mg
• Swine, Sausage (fresh sausage)
  
  0.14 mg
• Chicken, Broiler meat (sasami, baked)
  
  0.14 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  0.15 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  0.15 mg
• Cattle, Offal (rectum, raw)
  
  0.15 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  0.15 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  0.15 mg
• Swine, Offal (cartilage, boiled)
  
  0.15 mg