Vitamin B2 (Riboflavin) Content of Meats
(Initial S)
0.23 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
(0)
(per 5 g edible portion)
Swine (gelatin)
0.02 mg
(per 10 g edible portion)
Swine (roast pork)
0.03 mg
(per 20 g edible portion)
Swine, Bacon
0.11 mg
(per 50 g edible portion)
Swine, Ground meat (raw)
0.03 mg
(per 12 g edible portion)
Swine, Ham (boneless)
0.03 mg
(per 15 g edible portion)
Swine, Ham (chopped)
0.02 mg
(per 18 g edible portion)
Swine, Ham (loin)
0.04 mg
(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
0.15 mg
(per 205 g edible portion)
Swine, Offal (feet, boiled)
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