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 5,220 foods
| # | Food | Category | Per 100 g | % DV |
|---|---|---|---|---|
| 1951 | Cheese, ricotta, with whole milk | Dairy and Egg Products | 0.20 mg | 15% |
| 1952 | Milk shake, vanilla, thick | Beverages | 0.20 mg | 15% |
| 1953 | Chicken, broiler, back, meat and skin, roasted | Poultry Products | 0.20 mg | 15% |
| 1954 | Chicken, broiler, drumstick, meat and skin, raw | Poultry Products | 0.20 mg | 15% |
| 1955 | Milk shake (fast food), strawberry | Beverages | 0.20 mg | 15% |
| 1956 | Fish, pickerel, walleye-pickerel (yellow pike), baked or broiled | Finfish and Shellfish Products | 0.20 mg | 15% |
| 1957 | Cookie, fudge, cake-type | Baked Products | 0.19 mg | 15% |
| 1958 | Dessert, frozen, ice cream, chocolate | Sweets | 0.19 mg | 15% |
| 1959 | Dessert, frozen, ice cream, chocolate, reduced sugar | Sweets | 0.19 mg | 15% |
| 1960 | Cream, 5% | Dairy and Egg Products | 0.19 mg | 15% |
| 1961 | Beverage mix, chocolate flavour, powder, no added sugar, with 2% M.F. milk | Beverages | 0.19 mg | 15% |
| 1962 | Yogourt, Greek style, fruit flavoured, fat free (0-0.5% M.F.) | Dairy and Egg Products | 0.19 mg | 15% |
| 1963 | Chicken parmesan | Mixed Dishes | 0.19 mg | 15% |
| 1964 | Chicken, broiler, meat and skin, flour coated, fried | Poultry Products | 0.19 mg | 15% |
| 1965 | Fish, salmon, sockeye (red), canned, drained solids with bone, unsalted | Finfish and Shellfish Products | 0.19 mg | 15% |
| 1966 | Beans, black turtle, mature seeds, raw | Legumes and Legume Products | 0.19 mg | 15% |
| 1967 | Beans, black, mature seeds, raw | Legumes and Legume Products | 0.19 mg | 15% |
| 1968 | Cheesecake, commercial | Baked Products | 0.19 mg | 15% |
| 1969 | Sausage, Beerwurst, beer salami, pork | Sausages and Luncheon meats | 0.19 mg | 15% |
| 1970 | Jute, potherb, boiled, drained | Vegetables and Vegetable Products | 0.19 mg | 15% |
| 1971 | Fish, butterfish, baked or broiled | Finfish and Shellfish Products | 0.19 mg | 15% |
| 1972 | Beans, pink, raw | Legumes and Legume Products | 0.19 mg | 15% |
| 1973 | Peanut butter, smooth type, fat, sugar and salt added | Legumes and Legume Products | 0.19 mg | 15% |
| 1974 | Peanut butter, smooth type, fat and sugar added | Legumes and Legume Products | 0.19 mg | 15% |
| 1975 | Pâté, all flavours, reduced fat and sodium | Sausages and Luncheon meats | 0.19 mg | 15% |
| 1976 | Cookie, chocolate chip, refrigerated dough, baked | Baked Products | 0.19 mg | 15% |
| 1977 | Yogourt, fruit flavoured (2-3.9% M.F.) | Dairy and Egg Products | 0.19 mg | 15% |
| 1978 | Yogourt, fruit flavoured (2-3.9% M.F.), with added Vitamin D | Dairy and Egg Products | 0.19 mg | 15% |
| 1979 | Sausage, chorizo, cooked | Sausages and Luncheon meats | 0.19 mg | 15% |
| 1980 | Meat stick, pepperoni, refrigerated | Sausages and Luncheon meats | 0.19 mg | 15% |
| 1981 | Spices, poultry seasoning | Spices and Herbs | 0.19 mg | 15% |
| 1982 | Chicken, broiler, leg, meat and skin, stewed | Poultry Products | 0.19 mg | 15% |
| 1983 | Chicken, broiler, neck, meat and skin, raw | Poultry Products | 0.19 mg | 15% |
| 1984 | Chicken, broiler, thigh, meat and skin, stewed | Poultry Products | 0.19 mg | 15% |
| 1985 | Raisin, golden seedless | Fruits and fruit juices | 0.19 mg | 15% |
| 1986 | Lamb, New Zealand, rib, lean, raw | Lamb, Veal and Game | 0.19 mg | 15% |
| 1987 | Cookie, chocolate chip, refrigerated dough | Baked Products | 0.19 mg | 15% |
| 1988 | Eggnog, 7% M.F., Canadian product, 4% to 8% M.F. | Dairy and Egg Products | 0.19 mg | 15% |
| 1989 | Poultry food products, turkey patties, breaded, battered and fried | Poultry Products | 0.19 mg | 15% |
| 1990 | Chicken, broiler, drumstick, meat and skin, stewed | Poultry Products | 0.19 mg | 15% |
| 1991 | Chicken, broiler, thigh, meat and skin, roasted | Poultry Products | 0.19 mg | 15% |
| 1992 | Sauce, white, thick, homemade | Soups, Sauces and Gravies | 0.19 mg | 15% |
| 1993 | Deli-meat, Dutch loaf, old fashioned, pork and beef | Sausages and Luncheon meats | 0.19 mg | 15% |
| 1994 | Pork, cured, ham, shoulder, arm picnic, lean and fat, roasted | Pork Products | 0.19 mg | 15% |
| 1995 | Pork, loin, centre cut (centre steak), boneless, lean, raw | Pork Products | 0.19 mg | 15% |
| 1996 | Soybeans, mature seeds, sprouted, bean sprouts, stir-fried, no fat added | Vegetables and Vegetable Products | 0.19 mg | 15% |
| 1997 | Fish, ling, raw | Finfish and Shellfish Products | 0.19 mg | 15% |
| 1998 | Fish, tilefish, baked or broiled | Finfish and Shellfish Products | 0.19 mg | 15% |
| 1999 | Soybean, fermented products, natto | Legumes and Legume Products | 0.19 mg | 15% |
| 2000 | Lamb, Canadian, foreshank, lean, cooked | Lamb, Veal and Game | 0.19 mg | 15% |
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