Vitamin B2 (Riboflavin) Content of Meats
(Initial S) (51 - 55)
0.22 mg
(per 70 g edible portion)
Swine, Sausage (dry)
0.07 mg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
0.04 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
0.02 mg
(per 12 g edible portion)
Swine, Sausage (vienna)
0.03 mg
(per 10 g edible portion)
Swine, Shoulder
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