Vitamin B2

Vitamin B2, or riboflavin, supports energy metabolism and normal cell function.

Unit: mg

Foods highest in vitamin b2

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Food	Amount per 100 g	Category
Beef Variant: Liver	1.89 mg	Meat
Cañihua Variant: Brown variety	0.75 mg	Cereals and grains
Cañihua Variant: Grey variety	0.65 mg	Cereals and grains
Cañihua Variant: Yellow variety	0.51 mg	Cereals and grains
Egg Variant: Cooked	0.51 mg	Eggs
Buckwheat Variant: Raw	0.43 mg	Cereals and grains
Dill Variant: Raw	0.43 mg	Vegetables
Tarwi Variant: Cooked	0.34 mg	Legumes
Cañihua Variant: Grain flakes	0.3 mg	Cereals and grains
Beef Variant: Cooked	0.28 mg	Meat
Mung beans Variant: Dry	0.25 mg	Legumes
Pistachios Variant: Roasted, unsalted	0.23 mg	Nuts
Red kidney beans Variant: Dry	0.22 mg	Legumes
Chickpeas Variant: Dry	0.21 mg	Legumes
Plain yoghurt Variant: Plain	0.21 mg	Dairy
Kefir Variant: Plain	0.2 mg	Dairy
Spinach Variant: Raw	0.19 mg	Vegetables
Whole milk Variant: Liquid	0.17 mg	Dairy
White beans Variant: Dry	0.15 mg	Legumes
Oats Variant: Dry	0.14 mg	Cereals and grains
Pork Variant: Cooked	0.14 mg	Meat
Avocado Variant: Raw	0.13 mg	Fruits
Broccoli Variant: Raw	0.12 mg	Vegetables
Wholegrain wheat flour Variant: Dry	0.11 mg	Cereals and grains
Brown rice Variant: Raw	0.1025 mg	Cereals and grains
Green beans Variant: Raw	0.1 mg	Vegetables
Parsley Variant: Raw	0.098 mg	Vegetables
Carrot Variant: Raw	0.094 mg	Vegetables
Zucchini Variant: Raw	0.094 mg	Vegetables
Fig Variant: Dried fig	0.08 mg	Fruits
Salmon Variant: Raw	0.076 mg	Fish and seafood
Mung beans Variant: Cooked	0.075 mg	Legumes
Lettuce Variant: Raw	0.073 mg	Vegetables
Sweet corn Variant: Fresh grain	0.07 mg	Cereals and grains
Wheat pasta Variant: Wholegrain dry	0.07 mg	Cereals and grains
Pumpkin Variant: Raw	0.065 mg	Vegetables
Mung bean sprouts Variant: Raw	0.06 mg	Vegetables
Wheat pasta Variant: Dry	0.06 mg	Cereals and grains
Asparagus Variant: Cooked	0.056 mg	Vegetables
Fig Variant: Black fig	0.05 mg	Fruits
Chicken breast Variant: Cooked	0.049 mg	Meat
White rice Variant: Raw	0.048 mg	Cereals and grains
Lentils Variant: Raw	0.046 mg	Legumes
Pork Variant: Pan-fried	0.046 mg	Meat
Blueberries Variant: Raw fruit	0.041 mg	Fruits
Tomato Variant: Raw	0.041 mg	Vegetables
Artichoke Variant: Raw	0.04 mg	Vegetables
Beetroot Variant: Raw	0.04 mg	Vegetables
Green beans Variant: Cooked	0.038 mg	Vegetables
Eggplant Variant: Raw	0.037 mg	Vegetables
Prunes Variant: Dry	0.034 mg	Fruits
Potato Variant: Raw, peeled	0.032 mg	Vegetables
Cashews Variant: Roasted, unsalted	0.031 mg	Nuts
Quinoa Variant: Raw	0.03 mg	Cereals and grains
Orange Variant: Fresh juice	0.03 mg	Fruits
Sweet potato Variant: Raw	0.03 mg	Vegetables
Leek Variant: Raw	0.03 mg	Vegetables
Turnip Variant: Raw	0.03 mg	Vegetables
Butter Variant: Unsalted	0.03 mg	Oils and fats
Chickpeas Variant: Cooked	0.027 mg	Legumes
Apple Variant: Raw	0.026 mg	Fruits
Pear Variant: Raw	0.026 mg	Fruits
Plum Variant: Raw fruit	0.026 mg	Fruits
Peanuts Variant: Raw	0.024 mg	Nuts
Lentils Variant: Cooked	0.022 mg	Legumes
Red kidney beans Variant: Cooked	0.022 mg	Legumes
Mango Variant: Raw fruit	0.02 mg	Fruits
Raspberries Variant: Raw fruit	0.02 mg	Fruits
Eggplant Variant: Cooked	0.02 mg	Vegetables
Caigua Variant: Raw	0.02 mg	Vegetables
White beans Variant: Cooked	0.017 mg	Legumes
Oats Variant: Boiled in water	0.016 mg	Cereals and grains
Mandarin Variant: Raw fruit	0.015 mg	Fruits
Watermelon Variant: Raw fruit	0.01 mg	Fruits
Lemon Variant: Pure juice	0.009 mg	Fruits
Quinoa Variant: Cooked	0 mg	Cereals and grains
Water Variant: Drinking water	0 mg	Beverages
Sugared cola Variant: Drink	0 mg	Beverages