The amount of Seasonings and Spices that contain 1.3 mg of Vitamin B2 (Riboflavin) (61 - 70)

• 

  0.01 mg

  (per 16 g edible portion)

  Mustard (paste)
  × 130
• 

  0.01 mg

  (per 17 g edible portion)

  Tomato chili sauce
  × 130
• 

  0.01 mg

  (per 16 g edible portion)

  Tomato puree
  × 130
• 

  0.11 mg

  (per 150 g edible portion)

  Mentsuyu (triple strength)
  × 11.8
• 

  0.1 mg

  (per 160 g edible portion)

  Hash roux
  × 13
• 

  0.15 mg

  (per 250 g edible portion)

  Curry roux
  × 8.7
• 

  0.01 mg

  (per 18 g edible portion)

  Shoyu, Soy sauce (shiro-shoyu)
  × 130
• 

  0.01 mg

  (per 15 g edible portion)

  Mayonnaise (whole egg type)
  × 130
• 

  0.05 mg

  (per 100 g edible portion)

  Beef and vegetables extract
  × 26
• 

  0.01 mg

  (per 18 g edible portion)

  Tomato ketchup
  × 130