The amount of Seasonings and Spices that contain 0.3 mg of Vitamin B2 (Riboflavin) (41 - 50)

• 

  0.03 mg

  (per 18 g edible portion)

  Tomato paste
  × 10
• 

  0.02 mg

  (per 18 g edible portion)

  Soybean-koji miso
  × 15
• 

  0.02 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (usukuchi-shoyu)
  × 15
• 

  0.02 mg

  (per 18 g edible portion)

  Barley-koji miso
  × 15
• 

  0.02 mg

  (per 18 g edible portion)

  Rice-koji miso (dark yellow type)
  × 15
• 

  0.02 mg

  (per 18 g edible portion)

  Rice-koji miso (light yellow type)
  × 15
• 

  0.02 mg

  (per 18 g edible portion)

  Rice-koji miso (sweet type)
  × 15
• 

  0.01 mg

  (per 14 g edible portion)

  Mayonnaise (egg yolk type)
  × 30
• 

  0.09 mg

  (per 100 g edible portion)

  Chicken bone stock
  × 3.3
• 

  0.01 mg

  (per 16 g edible portion)

  Tomato sauce
  × 30