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.

FDA daily value: 1.3 mg

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Showing 1951–2000 of 12,496 foods

#	Food	Category	Per 100 g	% DV	Source
1951	Pork, cured, ham, boneless, mini ham-half, regular (11% fat), roasted	Pork Products	0.33 mg	25%	CNF
1952	Deli-meat, thuringer, cervelat, beef and pork	Sausages and Luncheon meats	0.33 mg	25%	CNF
1953	Sourdough culture, 50% hydration (stiff)		0.33 mg	25%	CUSTOM
1954	Beef, loin, tenderloin roast, boneless, separable lean and fat, trimmed to 0" fat, select, raw	Beef Products	0.33 mg	25%	USDA_SR
1955	Beef, rib eye roast, bone-in, lip-on, separable lean only, trimmed to 1/8" fat, all grades, cooked, roasted	Beef Products	0.33 mg	25%	USDA_SR
1956	Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, broiled	Pork Products	0.33 mg	25%	USDA_SR
1957	Pork, fresh, loin, whole, separable lean only, cooked, roasted	Pork Products	0.33 mg	25%	USDA_SR
1958	Pork, fresh, loin, country-style ribs, separable lean and fat, bone-in, cooked, roasted	Pork Products	0.33 mg	25%	USDA_SR
1959	Pork, fresh, shoulder, whole, separable lean and fat, cooked, roasted	Pork Products	0.33 mg	25%	USDA_SR
1960	Pork, loin, rib half (country-style ribs), lean and fat, roasted	Pork Products	0.33 mg	25%	CNF
1961	Pork, shoulder, whole, lean and fat, roasted	Pork Products	0.33 mg	25%	CNF
1962	Pork, loin, whole, lean, roasted	Pork Products	0.33 mg	25%	CNF
1963	Lamb, Australian, imported, fresh, rib chop/rack roast, frenched, bone-in, separable lean and fat, trimmed to 1/8" fat, raw	Lamb, Veal, and Game Products	0.33 mg	25%	USDA_SR
1964	Beef, rib eye roast, bone-in, lip-on, separable lean only, trimmed to 1/8" fat, choice, cooked, roasted	Beef Products	0.33 mg	25%	USDA_SR
1965	Pork, fresh, spareribs, separable lean and fat, cooked, roasted	Pork Products	0.33 mg	25%	USDA_SR
1966	Beef, round, top round steak, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, grilled	Beef Products	0.33 mg	25%	USDA_SR
1967	Cheese, ricotta, whole milk	Dairy and Egg Products	0.33 mg	25%	USDA_FF
1968	Cheese, ricotta, whole milk	Dairy and Egg Products	0.33 mg	25%	USDA_FF
1969	Crackers, wheat, low salt	Baked Products	0.33 mg	25%	USDA_SR
1970	Bread, pita, white, enriched	Baked Products	0.33 mg	25%	USDA_SR
1971	Rolls, dinner, sweet	Baked Products	0.33 mg	25%	USDA_SR
1972	Game meat, deer, ground, cooked, pan-broiled	Lamb, Veal, and Game Products	0.33 mg	25%	USDA_SR
1973	Turkey, gizzard, all classes, raw	Poultry Products	0.33 mg	25%	USDA_SR
1974	Spices, cumin seed	Spices and Herbs	0.33 mg	25%	USDA_SR
1975	Pork, fresh, loin, sirloin (roasts), boneless, separable lean and fat, cooked, roasted	Pork Products	0.33 mg	25%	USDA_SR
1976	Meat stick, mixed meats, refrigerated	Sausages and Luncheon meats	0.33 mg	25%	CNF
1977	Game meat, deer (venison), ground, cooked, pan-broiled	Lamb, Veal and Game	0.33 mg	25%	CNF
1978	Cracker, wheat, low sodium	Baked Products	0.33 mg	25%	CNF
1979	Bread, pita, white	Baked Products	0.33 mg	25%	CNF
1980	Pork, loin, sirloin steak, boneless, lean and fat, roasted	Pork Products	0.33 mg	25%	CNF
1981	Turkey, all classes, gizzard, raw	Poultry Products	0.33 mg	25%	CNF
1982	Spices, cumin seed	Spices and Herbs	0.33 mg	25%	CNF
1983	Muffins, corn, commercially prepared	Baked Products	0.33 mg	25%	USDA_SR
1984	Beef, round, top round steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, grilled	Beef Products	0.33 mg	25%	USDA_SR
1985	Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted	Pork Products	0.33 mg	25%	USDA_SR
1986	Cookies, animal crackers (includes arrowroot, tea biscuits)	Baked Products	0.33 mg	25%	USDA_SR
1987	Pork, cured, ham, shank, bone-in, separable lean only, heated, roasted	Pork Products	0.33 mg	25%	CNF
1988	Muffin, corn, commercial	Baked Products	0.33 mg	25%	CNF
1989	Cookie, animal crackers (arrowroot, social tea)	Baked Products	0.33 mg	25%	CNF
1990	Croissants, cheese	Baked Products	0.33 mg	25%	USDA_SR
1991	Buffalo, free range, top round steak, raw (Shoshone Bannock)	American Indian/Alaska Native Foods	0.33 mg	25%	USDA_SR
1992	Croissant, cheese, commercial	Baked Products	0.33 mg	25%	CNF
1993	Babyfood, cereal, rice, prepared with whole milk	Baby Foods	0.32 mg	25%	USDA_SR
1994	Gravy, au jus, dry	Soups, Sauces, and Gravies	0.32 mg	25%	USDA_SR
1995	Candies, MARS SNACKFOOD US, M&M's Almond Chocolate Candies	Sweets	0.32 mg	25%	USDA_SR
1996	Candies, M&M's Almond Chocolate Candies	Sweets	0.32 mg	25%	CNF
1997	Gravy, au jus, dehydrated	Soups, Sauces and Gravies	0.32 mg	25%	CNF
1998	Turkey, retail parts, thigh, meat only, cooked, roasted	Poultry Products	0.32 mg	25%	USDA_SR
1999	Goose, domesticated, meat and skin, cooked, roasted	Poultry Products	0.32 mg	25%	USDA_SR
2000	Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, all grades, cooked, grilled	Beef Products	0.32 mg	25%	USDA_SR

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Foods high in Riboflavin (B2)

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