Vitamin B2 (riboflavin) in foods
Sorted by amount per 100 basis units, descending.
- 151.Millet0.14 mgper 100 g
- 152.Rhubarb0.14 mgper 100 g
- 153.Rhubarb stalks0.14 mgper 100 g
- 154.Fresh corn kernels0.14 mgper 100 g
- 155.Oyster sauce0.14 mgper 100 ml
- 156.Worcestershire sauce0.14 mgper 100 ml
- 157.Soba noodles0.13 mgper 100 g
- 158.Whole wheat flour0.13 mgper 100 g
- 159.Whole wheat flour0.13 mgper 100 g
- 160.Golden raisins0.13 mgper 100 g
- 161.Whole wheat flour0.13 mgper 100 g
- 162.Sea bass fillet0.12 mgper 100 g
- 163.Potato flour0.12 mgper 100 g
- 164.Watercress0.12 mgper 100 g
- 165.Sea bass0.12 mgper 100 g
- 166.Soy sprouts0.12 mgper 100 g
- 167.Chives0.12 mgper 100 g
- 168.Sea bass0.12 mgper 100 g
- 169.Snails0.12 mgper 100 g
- 170.Watercress0.12 mgper 100 g
- 171.Hazelnut0.11 mgper 100 g
- 172.Broccoli0.11 mgper 100 g
- 173.Red Lentils0.11 mgper 100 g
- 174.Spelt wheat (dzawar)0.11 mgper 100 g
- 175.Pearl barley0.11 mgper 100 g
- 176.Spelt0.11 mgper 100 g
- 177.Pumpkin0.11 mgper 100 g
- 178.Viennese Sausages0.11 mgper 100 g
- 179.Orange Sherbet0.1 mgper 100 g
- 180.Smoked salmon0.1 mgper 100 g
- 181.Brown rice0.1 mgper 100 g
- 182.Curly parsley0.1 mgper 100 g
- 183.Parsley leaves0.1 mgper 100 g
- 184.Mayonnaise0.1 mgper 100 ml
- 185.Carrot0.1 mgper 100 g
- 186.Orange bell pepper0.1 mgper 100 g
- 187.Parsley0.1 mgper 100 g
- 188.Fresh yellow pepper0.1 mgper 100 g
- 189.Dark raisins0.1 mgper 100 g
- 190.Guinea fowl0.1 mgper 100 g
- 191.Boiled beef0.1 mgper 100 g
- 192.Red long chili pepper0.09 mgper 100 g
- 193.Red chili pepper0.09 mgper 100 g
- 194.Kumquat0.09 mgper 100 g
- 195.Swiss chard0.09 mgper 100 g
- 196.Chili pepper0.09 mgper 100 g
- 197.Arugula0.09 mgper 100 g
- 198.Corn salad0.09 mgper 100 g
- 199.TABASCO®0.09 mgper 100 ml
- 200.Green pepper0.09 mgper 100 g

