Table 5.

Riboflavin contents in selected foodstuffs.

Food	Riboflavin Content (μg/100 g)	References
Oat	139	[11]
Wheat	57–265	[56,58,309]
Rice, brown	40–140	[11,61]
Rice, white	20–60	[11,61]
Maize	80–201	[11,92]
Rye	200–251	[11,56]
Barley	100–114	[11,56]
Millet	210–290	[11,93]
Sorghum	50–150	[93,94,95]
Soybean	870	[11,20]
Lentil	61–211	[11,113,310]
Peanut	100	[20]
Macadamia nut	162–367	[11,21]
Pistachio nut	160–447	[11,20,21]
Hazelnut	113–370	[11,21]
Walnut	150–395	[20,21]
Almond	1138–1432	[11,20,21]
Garlic	110	[11]
Potato	32–36	[11,92,111]
Carrot	10–58	[11,98]
Cabbage	20–40	[11,98]
Tomato	20–10月	[11,98]
Broccoli	117–120	[11,98]
Spinach	180–189	[11,98]
Cauliflower	90	[98]
Orange	40	[11]
Avocado	130	[11]
Strawberry	20–22	[11,98]
Apple	26–40	[11,98]
White bread	110	[99]
Brown bread	160–322	[99,309]
Pork	100–309	[78,92,100]
Beef	90–170	[78,92,100]
Chicken breast	30–120	[78,92,100]
Liver, beef	2760	[101]
Liver, pork	3000	[101]
Tuna	70	[102]
Sardines	340	[102]
Oyster mushroom	200–210	[103,104]
Button mushroom	384–390	[103,105]
Baker´s yeast	1113	[101]
Milk	169–180	[11,92,311,312]
Yogurt	160–270	[106,311]
Cheese, cheddar	441	[101]
Eggs	457–500	[92,107]