NutriDB
Nutrient Rankings/Riboflavin (B2)

🟡 Foods Highest in Riboflavin (B2) — TOP 30(per 100g)

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

#FoodRiboflavin (B2)(mg)
5581Peas and carrots, frozen, cooked, boiled, drained, with salt0.06
5582Beans, adzuki, mature seeds, cooked, boiled, without salt0.06
5583Peas and carrots, frozen, cooked, boiled, drained, without salt0.06
5584T.G.I. FRIDAY'S, french fries0.06
5585Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained, without salt0.06
5586Yardlong beans, mature seeds, cooked, boiled, without salt0.06
5587Babyfood, dinner, macaroni and cheese, junior0.06
5588Chicken tenders, breaded, frozen, prepared0.06
5589Beans, adzuki, mature seed, cooked, boiled, with salt0.06
5590Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained, with salt0.06
5591Snacks, sesame sticks, wheat-based, unsalted0.06
5592Salad dressing, french dressing, commercial, regular0.06
5593Candies, MARS SNACKFOOD US, MILKY WAY Midnight Bar0.06
5594Fish, tilapia, raw0.06
5595Soup, tomato, canned, condensed, reduced sodium0.06
5596Mustard greens, cooked, boiled, drained, with salt0.06
5597Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt0.06
5598Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)0.06
5599Turnip greens, canned, solids and liquids0.06
5600Beans, pink, mature seeds, cooked, boiled, with salt0.06
5601Peanuts, all types, cooked, boiled, with salt0.06
5602Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt0.06
5603Fish, roughy, orange, cooked, dry heat0.06
5604Gravy, mushroom, canned0.06
5605BURGER KING, Onion Rings0.06
5606Desserts, rennin, chocolate, dry mix0.06
5607Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt0.06
5608Mustard greens, cooked, boiled, drained, without salt0.06
5609Sauce, barbecue, BULL'S-EYE, original0.06
5610Fish, swordfish, cooked, dry heat0.06

5581–5610 of 7,273 foods

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