Vitamin B2 (Riboflavin) Content of Seasonings and Spices
(51 - 60)
-
(per 2 g edible portion)
Allspice (ground)
0.01 mg
(per 15 g edible portion)
Mayonnaise (whole egg type)
0.05 mg
(per 100 g edible portion)
Beef and vegetables extract
-
(per 5 g edible portion)
Garlic (paste)
-
(per 3 g edible portion)
Mustard (prepared mustard)
0.01 mg
(per 18 g edible portion)
Tomato ketchup
0.06 mg
(per 150 g edible portion)
Mentsuyu (straight)
0.01 mg
(per 18 g edible portion)
Worcester sauce (thick type)
0.01 mg
(per 18 g edible portion)
Worcester sauce (semi-thick type)
-
(per 5 g edible portion)
Ginger (paste)
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