NutriDB
Nutrient Rankings/Riboflavin (B2)

🟡 Legumes and Legume Products — Highest Riboflavin (B2)(per 100g)

Supports energy metabolism and cell growth. Maintains healthy skin and mucous membranes. FDA Daily Value: 1.3mg.

#FoodRiboflavin (B2)(mg)
121Hummus, commercial0.12
122Peanuts, virginia, oil-roasted, without salt0.11
123Peanuts, virginia, oil-roasted, with salt0.11
124Peanut butter, chunky, vitamin and mineral fortified0.11
125Peanut butter, chunk style, without salt0.11
126Peanut butter, chunk style, with salt0.11
127Peanut butter, reduced sodium0.11
128Soy sauce made from hydrolyzed vegetable protein0.11
129Lentils, pink or red, raw0.11
130Chickpea flour (besan)0.11
131Chili with beans, canned0.11
132Peanut Butter, smooth (Includes foods for USDA's Food Distribution Program)0.11
133Peanut butter, smooth, vitamin and mineral fortified0.11
134Beans, yellow, mature seeds, cooked, boiled, with salt0.1
135Beans, yellow, mature seeds, cooked, boiled, without salt0.1
136Tofu, raw, firm, prepared with calcium sulfate0.1
137Tofu, salted and fermented (fuyu)0.1
138Tofu, salted and fermented (fuyu), prepared with calcium sulfate0.1
139Soy protein isolate0.1
140Soy protein isolate, potassium type0.1
141Mothbeans, mature seeds, raw0.09
142Beans, liquid from stewed kidney beans0.09
143Peanuts, all types, oil-roasted, without salt0.09
144Broadbeans (fava beans), mature seeds, cooked, boiled, with salt0.09
145Broadbeans (fava beans), mature seeds, cooked, boiled, without salt0.09
146Peanuts, all types, oil-roasted, with salt0.09
147Peanut butter with omega-3, creamy0.09
148Peanuts, spanish, oil-roasted, with salt0.09
149Peanuts, spanish, oil-roasted, without salt0.09
150Soy milk, unsweetened, plain, shelf stable0.08

121–150 of 266 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov