Table of animal products with vitamin B2 content
numberQuantity Percentage of daily value per 100 g
1 Beef liver stewed or fried 3,4 mg 263,5%
2 beef kidney boiled 3,0 mg 228,5%
3 Turkey liver I understand 2,7 mg 206,7%
4 Chicken egg protein in powder form 2,5 mg 194,6%
5 Chicken liver roast 2,3 mg 177,9%
6 Pork liver fried or stewed 2,2 mg 168,9%
7 Whey protein powder 2,0 mg 155,2%
8 Egg substitutes in powder form 1,8 mg 135,4%
9 Cuttlefish cooked 1,7 mg 133,0%
10 Pork heart boiled or stewed 1,7 mg 130,9%
11 Pork kidney stewed 1,6 mg 122,0%
12 Brunust cheese 1,4 mg 106,3%
13 Yolk of chicken egg in powder form 1,3 mg 96,7%
14 beef heart boiled 1,2 mg 93,1%
15 Milk powder 1,2 mg 92,7%
16 Milk Protein Supplements powder 1,2 mg 92,3%
17 Goose liver raw 0,9 mg 68,6%
18 duck liver raw 0,9 mg 68,6%
19 Chees Feta 0,8 mg 64,9%
20 Bear cub cooked 0,8 mg 63,1%
21 Egg quail raw 0,8 mg 60,8%
22 chicken hearts cooked 0,7 mg 57,0%
23 Caviar red or black raw 0,7 mg 56,9%
24 Antelope meat cooked 0,7 mg 56,2%
25 goat cheese 0,7 mg 52,0%
26 Pork pancreas cooked 0,7 mg 50,6%
27 Goat meat cooked 0,6 mg 46,9%
28 Venison cooked 0,6 mg 46,2%
29 Roquefort cheese 0,6 mg 45,1%
30 Egg yolk raw 0,5 mg 40,6%
31 Brie cheese 0,5 mg 40,0%
32 Chicken egg boiled (hard boiled) 0,5 mg 39,5%
33 Pig tongue boiled 0,5 mg 39,2%
34 Cheese Limburger 0,5 mg 38,7%
35 Camembert cheese 0,5 mg 37,5%
36 Salmon baked 0,5 mg 37,5%
37 Mexican cotija cheese 0,5 mg 37,4%
38 turkey egg raw 0,5 mg 36,2%
39 Duck (duck meat) baked (meat without skin) 0,5 mg 36,2%
40 Squid cooked (fried) 0,5 mg 35,2%
41 Chicken egg raw 0,5 mg 35,2%
42 Egg white raw 0,4 mg 33,8%
43 Cheddar cheese 0,4 mg 32,9%
44 Shellfish boiled 0,4 mg 32,8%
45 Trout baked 0,4 mg 32,5%
46 Mussels boiled 0,4 mg 32,3%
47 Condensed milk 0,4 mg 32,0%
48 Mackerel baked 0,4 mg 31,7%
49 Duck egg raw 0,4 mg 31,1%
50 Monterey cheese 0,4 mg 30,0%
51 Edam cheese 0,4 mg 29,9%
52 Goose egg raw 0,4 mg 29,4%
53 Cheeses with mold 0,4 mg 29,4%
54 Turkey thigh (fillet) baked 0,4 mg 28,8%
55 Colby cheese 0,4 mg 28,8%
56 Cheese Pecorino Romano 0,4 mg 28,5%
57 Anchovies canned (in oil) 0,4 mg 27,9%
58 Sir Tilziter 0,4 mg 27,6%
59 Sheep’s milk 0,4 mg 27,3%
60 Mozzarella cheese 0,4 mg 27,2%
61 Pork fillet cooked 0,3 mg 26,5%
62 Veal cooked 0,3 mg 26,2%
63 Gouda cheese 0,3 mg 25,7%
64 Parmesan cheese 0,3 mg 25,5%
65 Goose baked 0,3 mg 24,8%
66 Pig lung boiled 0,3 mg 24,8%
67 Cheese Provolone 0,3 mg 24,7%
68 Munster cheese 0,3 mg 24,6%
69 beaver meat cooked 0,3 mg 23,8%
70 Swiss Cheese 0,3 mg 23,2%
71 Foie gras canned 0,3 mg 23,0%
72 Herring baked 0,3 mg 23,0%
73 Beef tongue boiled 0,3 mg 22,6%
74 Cheshire cheese 0,3 mg 22,5%
75 ostrich meat raw, tenderloin 0,3 mg 22,4%
76 Beef cooked (meat without fat) 0,3 mg 22,0%
77 Turkey baked (meat and skin of a whole carcass) 0,3 mg 21,6%
78 Mutton cooked 0,3 mg 21,5%
79 Gruyere cheese 0,3 mg 21,5%
80 Philadelphia cheese 0,3 mg 20,4%
81 bison meat cooked 0,3 mg 20,3%
82 beef brain fried 0,3 mg 20,0%
83 Pork spleen cooked 0,3 mg 19,8%
84 Pork loin baked 0,3 mg 19,5%
85 Curd 2% fat 0,3 mg 19,3%
86 Frog legs uncooked 0,3 mg 19,2%
87 Red salmon baked 0,2 mg 18,9%
88 Port-Salut cheese 0,2 mg 18,5%
89 Molva baked 0,2 mg 17,8%
90 Cream cheese 0,2 mg 17,7%
91 Sardine canned in oil 0,2 mg 17,5%
92 Alaska Pollock baked 0,2 mg 17,3%
93 Cheese Mexican Queso Chihuahua 0,2 mg 17,3%
94 pig brain cooked 0,2 mg 17,2%
95 Cheese Mexican Oaxaca 0,2 mg 17,2%
96 Keta baked 0,2 mg 16,8%
97 Chicken breast baked (no skin) 0,2 mg 16,4%
98 Horse mackerel canned 0,2 mg 16,3%
99 Rabbit meat cooked 0,2 mg 16,2%
100 Mexican Añejo Cheese 0,2 mg 16,1%
101 Turkey breast (fillet) boiled 0,2 mg 15,8%
102 Turkey drumstick baked (no skin) 0,2 mg 15,8%
103 Fontina cheese 0,2 mg 15,7%
104 Chicken roast 0,2 mg 15,2%
105 Zander baked 0,2 mg 15,0%
106 Butterfish (escolar) a lot 0,2 mg 14,8%
107 Pork stomach boiled 0,2 mg 14,5%
108 Chicken legs baked (meat with skin) 0,2 mg 14,4%
109 cow milk 2% fat 0,2 mg 14,2%
110 Cheese Ricotta 0,2 mg 14,2%
111 Pheasant cooked 0,2 mg 13,8%
112 Cheese Queso Fresco 0,2 mg 13,3%
113 Burbot baked 0,2 mg 13,2%
114 Ryazhenka 0,2 mg 13,2%
115 Little baked 0,2 mg 12,5%
116 Milk whole cow 3,7% fat 0,2 mg 12,4%
117 Omul baked 0,2 mg 12,2%
118 Cheese Neuchâtel 0,2 mg 11,9%
119 Chinook baked 0,2 mg 11,8%
120 Swept fat free 0,2 mg 11,5%
121 Sea bass baked 0,2 mg 11,5%
122 Smelt roast 0,1 mg 11,2%
123 beef lung boiled or stewed 0,1 mg 11,0%
124 wild boar meat cooked 0,1 mg 10,8%
125 Coho baked 0,1 mg 10,8%
126 Milk serum 0,1 mg 10,8%
127 Terpug baked 0,1 mg 10,7%
128 goat milk 0,1 mg 10,6%
129 Kefir 0,1 mg 10,4%
130 Gorbyl fried 0,1 mg 10,0%
131 Sea ears cooked 0,1 mg 10,0%
132 Pink salmon baked 0,1 mg 9,7%
133 Cream 0,1 mg 9,2%
134 horsemeat cooked 0,1 mg 9,2%
135 Snails uncooked 0,1 mg 9,2%
136 oysters baked 0,1 mg 8,6%
137 Bifalo meat cooked 0,1 mg 8,5%
138 Catfish baked 0,1 mg 7,5%
139 shark meat roast 0,1 mg 7,5%
140 Crab boiled 0,1 mg 7,2%
141 River perch baked 0,1 mg 6,9%
142 Sturgeon baked 0,1 mg 6,9%
143 Cancers boiled 0,1 mg 6,5%
144 Mahi-mahi (coryphena) baked 0,1 mg 6,5%
145 Tuna canned in own juice 0,1 mg 6,5%
146 Pike cooked 0,1 mg 5,9%
147 Octopus boiled 0,1 mg 5,8%
148 Angler cooked 0,1 mg 5,6%
149 Tilapia baked 0,1 mg 5,6%
150 Carp baked 0,1 mg 5,4%
151 pig tail cooked 0,1 mg 5,4%
152 Pig ears boiled 0,1 mg 5,4%
153 Milkfish (hanos) baked 0,1 mg 5,3%
154 Catfish fried 0,1 mg 5,2%
155 Swordfish baked 0,1 mg 4,8%
156 Merlang baked 0,1 mg 4,6%
157 Sea bass (red) baked 0,1 mg 4,4%
158 Pork legs boiled 0,1 mg 4,4%
159 yellowtail (lacedra) baked 0,1 mg 3,9%
160 Acne baked or smoked 0,1 mg 3,9%

View the entire table of herbal products ➤

◄ Back to Vitamin B2

Leave a Reply