NutriDB
Nutrient Rankings/Riboflavin (B2)

🟡 Baked 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)
121Cookies, shortbread, commercially prepared, plain0.31
122Muffins, English, mixed-grain (includes granola)0.31
123Pancakes, plain, dry mix, incomplete, prepared0.31
124Muffins, corn, prepared from recipe, made with low fat (2%) milk0.31
125Rolls, hamburger or hotdog, mixed-grain0.31
126Biscuits, plain or buttermilk, prepared from recipe0.31
127Bread, pumpernickel0.31
128Bread, cheese0.3
129Crackers, sandwich-type, peanut butter filled, reduced fat0.3
130Cake, pound, commercially prepared, fat-free0.3
131Focaccia, Italian flatbread, plain0.3
132Cake, snack cakes, not chocolate, with icing or filling, low-fat, with added fiber0.3
133Doughnuts, cake-type, plain (includes unsugared, old-fashioned)0.3
134Muffins, plain, prepared from recipe, made with low fat (2%) milk0.3
135Cake, sponge, prepared from recipe0.3
136Bread, rice bran0.3
137Rolls, pumpernickel0.3
138Rolls, french0.3
139Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked0.3
140Crackers, melba toast, wheat0.3
141Cookies, chocolate chip, commercially prepared, regular, higher fat, enriched0.3
142Rolls, hamburger or hotdog, plain0.3
143Cake, snack cakes, creme-filled, chocolate with frosting, low-fat, with added fiber0.3
144Crackers, cheese, sandwich-type with peanut butter filling0.29
145Bread, cornbread, prepared from recipe, made with low fat (2%) milk0.29
146Cookies, gingersnaps0.29
147Crackers, wheat, sandwich, with peanut butter filling0.29
148Tortillas, ready-to-bake or -fry, flour, without added calcium0.29
149Bread, rice bran, toasted0.29
150Cookies, chocolate sandwich, with creme filling, special dietary0.29

121–150 of 482 foods

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