Seasonings and Spices Low in Vitamin B2 (Riboflavin) (21st - 40th) (per 100 g edible portion)

• Ginger (paste)
  
  0.03 mg
• Worcester sauce (semi-thick type)
  
  0.04 mg
• Worcester sauce (thick type)
  
  0.04 mg
• Mentsuyu (straight)
  
  0.04 mg
• Tomato ketchup
  
  0.04 mg
• Mustard (prepared mustard)
  
  0.04 mg
• Garlic (paste)
  
  0.04 mg
• Beef and vegetables extract
  
  0.05 mg
• Meat sauce
  
  0.05 mg
• Mayonnaise (whole egg type)
  
  0.05 mg
• Allspice (ground)
  
  0.05 mg
• Mustard (grain mustard)
  
  0.05 mg
• Shoyu, Soy sauce (shiro-shoyu)
  
  0.06 mg
• Curry roux
  
  0.06 mg
• Hash roux
  
  0.06 mg
• Mentsuyu (triple strength)
  
  0.07 mg
• Oyster sauce extract
  
  0.07 mg
• Tomato puree
  
  0.07 mg
• Tomato chili sauce
  
  0.07 mg
• Mustard (paste)
  
  0.07 mg