The amount of Seasonings and Spices that contain 0.3 mg of Vitamin B2 (Riboflavin)
(61 - 70)
0.01 mg
(per 16 g edible portion)
Mustard (paste)
×
30
0.01 mg
(per 17 g edible portion)
Tomato chili sauce
×
30
0.01 mg
(per 16 g edible portion)
Tomato puree
×
30
0.11 mg
(per 150 g edible portion)
Mentsuyu (triple strength)
×
2.7
0.1 mg
(per 160 g edible portion)
Hash roux
×
3
0.15 mg
(per 250 g edible portion)
Curry roux
×
2
0.01 mg
(per 18 g edible portion)
Shoyu, Soy sauce (shiro-shoyu)
×
30
0.01 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
×
30
0.05 mg
(per 100 g edible portion)
Beef and vegetables extract
×
6
0.01 mg
(per 18 g edible portion)
Tomato ketchup
×
30
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