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

• Sheep, Mutton (loin, lean and fat, raw)
  
  0.22 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  0.22 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  0.22 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  0.23 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  0.23 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  0.23 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  0.23 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  0.23 mg
• Cattle, Offal (small intestine, raw)
  
  0.23 mg
• Whale (meat, lean, raw)
  
  0.23 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  0.23 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  0.23 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  0.23 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  0.23 mg
• Swine, Offal (stomach, boiled)
  
  0.23 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  0.23 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  0.24 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  0.24 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  0.24 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  0.24 mg