Vegan foods high in Riboflavin (B2)

Riboflavin in food exists in bound and free forms. Your small intestine absorbs the free form readily, but extracting it from bound molecules, especially in plants, takes work your digestive system may not complete. The ranking below shows total riboflavin content, which can overstate what your body actually takes in.

Animal products and fortified cereals concentrate riboflavin. If you rely on whole grains and legumes as your main sources, check whether they are fortified. Whole versions of these foods typically contain less absorbable riboflavin than refined and enriched varieties.

Plant sources of riboflavin include fortified cereals, almonds, mushrooms, and green leafy vegetables. Vegetarian diets can meet the Daily Value through dairy and eggs; vegan diets depend heavily on fortified foods and mushrooms, which contain moderate amounts. Absorption from plant sources remains lower than from animal products.

FDA daily value: 1.3 mg

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Showing 1951–2000 of 6,138 foods

#	Food	Category	Per 100 g	% DV	Source
1951	Candies, ALMOND JOY BITES	Sweets	0.16 mg	12%	CNF
1952	Snacks, corn-based, extruded, chips, unsalted	Snacks	0.16 mg	12%	CNF
1953	Candies, caramel with nuts, chocolate covered	Sweets	0.16 mg	12%	CNF
1954	Snacks, rice cakes, crackers (include mini rice cakes)	Baked Products	0.16 mg	12%	CNF
1955	Cake mix, chocolate (devil's food, fudge), regular, dry, unprepared	Baked Products	0.16 mg	12%	CNF
1956	Nuts, pistachio nuts, raw	Nuts and Seeds	0.16 mg	12%	CNF
1957	Cress, garden, boiled, drained	Vegetables and Vegetable Products	0.16 mg	12%	CNF
1958	Chrysanthemum, garland, boiled, drained	Vegetables and Vegetable Products	0.16 mg	12%	CNF
1959	Cereal, ready to eat, Grape-nuts, Post	Breakfast cereals	0.16 mg	12%	CNF
1960	Cereal, ready to eat, Selects: Date and Raisin Pecan Crunch, Post	Breakfast cereals	0.16 mg	12%	CNF
1961	Pie, lemon meringue, prepared from recipe	Baked Products	0.16 mg	12%	USDA_SR
1962	Apples, dried, sulfured, uncooked	Fruits and Fruit Juices	0.16 mg	12%	USDA_SR
1963	Candies, sesame crunch	Sweets	0.16 mg	12%	USDA_SR
1964	Nuts, cashew butter, plain, with salt added	Nut and Seed Products	0.16 mg	12%	USDA_SR
1965	Candies, sesame crunch (crisp)	Sweets	0.16 mg	12%	CNF
1966	Pie, lemon meringue, homemade	Baked Products	0.16 mg	12%	CNF
1967	Nuts, cashew butter, plain, salted	Nuts and Seeds	0.16 mg	12%	CNF
1968	Apple, dried, sulphured, uncooked	Fruits and fruit juices	0.16 mg	12%	CNF
1969	Pie, apple, commercially prepared, unenriched flour	Baked Products	0.16 mg	12%	USDA_SR
1970	Artichokes, (globe or french), frozen, cooked, boiled, drained, with salt	Vegetables and Vegetable Products	0.16 mg	12%	USDA_SR
1971	Artichokes, (globe or french), frozen, cooked, boiled, drained, without salt	Vegetables and Vegetable Products	0.16 mg	12%	USDA_SR
1972	Amaranth leaves, raw	Vegetables and Vegetable Products	0.16 mg	12%	USDA_SR
1973	Artichoke (Globe, French), frozen, boiled, drained	Vegetables and Vegetable Products	0.16 mg	12%	CNF
1974	Amaranth leaves, fresh	Vegetables and Vegetable Products	0.16 mg	12%	CNF
1975	Cake, pineapple upside-down, prepared from recipe	Baked Products	0.16 mg	12%	USDA_SR
1976	Babyfood, cereal, mixed, with applesauce and bananas, junior, fortified	Baby Foods	0.16 mg	12%	USDA_SR
1977	Babyfood, cereal, mixed, with applesauce and bananas, strained	Baby Foods	0.16 mg	12%	USDA_SR
1978	Plant-based beverage, coconut, enriched, unsweetened	Beverages	0.16 mg	12%	CNF
1979	Cake, pineapple upside-down, homemade	Baked Products	0.16 mg	12%	CNF
1980	Pie crust, standard-type, frozen, ready-to-bake, enriched, baked	Baked Products	0.15 mg	12%	USDA_SR
1981	Cereals, oats, regular and quick, not fortified, dry	Breakfast Cereals	0.15 mg	12%	USDA_SR
1982	Corn dogs, frozen, prepared	Meals, Entrees, and Side Dishes	0.15 mg	12%	USDA_SR
1983	Soybeans, green, cooked, boiled, drained, with salt	Vegetables and Vegetable Products	0.15 mg	12%	USDA_SR
1984	Vinespinach, (basella), raw	Vegetables and Vegetable Products	0.15 mg	12%	USDA_SR
1985	Peas, mature seeds, sprouted, raw	Vegetables and Vegetable Products	0.15 mg	12%	USDA_SR
1986	Wheat, sprouted	Cereal Grains and Pasta	0.15 mg	12%	USDA_SR
1987	Syrups, sorghum	Sweets	0.15 mg	12%	USDA_SR
1988	Soybeans, green, cooked, boiled, drained, without salt	Vegetables and Vegetable Products	0.15 mg	12%	USDA_SR
1989	Edamame, frozen, prepared	Vegetables and Vegetable Products	0.15 mg	12%	USDA_SR
1990	Soybeans, green (edamame), frozen, prepared	Vegetables and Vegetable Products	0.15 mg	12%	CNF
1991	Grains, wheat, sprouted	Cereals, Grains and Pasta	0.15 mg	12%	CNF
1992	Sweets, syrups, sorghum	Sweets	0.15 mg	12%	CNF
1993	Pie crust, standard type, frozen, ready-to-bake, baked	Baked Products	0.15 mg	12%	CNF
1994	Vine spinach, raw	Vegetables and Vegetable Products	0.15 mg	12%	CNF
1995	Soybeans, green (edamame), boiled, drained	Vegetables and Vegetable Products	0.15 mg	12%	CNF
1996	Peas, mature seeds, sprouted, raw	Vegetables and Vegetable Products	0.15 mg	12%	CNF
1997	English muffins, plain, unenriched, without calcium propionate (includes sourdough)	Baked Products	0.15 mg	12%	USDA_SR
1998	English muffins, plain, unenriched, with calcium propionate (includes sourdough)	Baked Products	0.15 mg	12%	USDA_SR
1999	Nuts, acorn flour, full fat	Nut and Seed Products	0.15 mg	12%	USDA_SR
2000	Nuts, acorns, dried	Nut and Seed Products	0.15 mg	12%	USDA_SR

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Vegan foods high in Riboflavin (B2)

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