Dietary sources of Riboflavin:
Nutrient | Foods | Nutrient Content For 100g Edible Portion |
---|---|---|
Vitamin-B2(Riboflavin)![]() |
Chillies, red (Capsicum annum) | 0.83 mg |
Bathua leaves (Chenopodium album) | 0.51 mg | |
Drumstick leaves (Moringa oleifera) | 0.45 mg | |
Kidneys,Liver(Pork, Goat) | 0.34 mg | |
Agathi leaves (Sesbania grandiflora) ,Mustard seeds (Brassica juncea) | 0.33 mg | |
Green gram, whole (Phaseolus aureus) | 0.27 mg | |
Amaranth leaves, red (Amaranthus gangeticus),Almond (Prunus amygdalus) | 0.26 mg | |
Soya bean, brown (Glycine max),Bengal gram, whole (Cicer arietinum),Horse gram, whole (Dolicus biflorus) | 0.24 mg | |
Lentil whole, brown (Lens culinaris),Fenugreek leaves (Trigonella foenum graecum) | 0.22 mg | |
Rajmah, brown (Phaseolus vulgaris) | 0.21mg | |
Egg, poultry, whole, raw | 0.19 mg | |
Wheat, whole (Triticum aestivum) | 0.15 mg | |
Nutritive Value of Indian Foods-2012 & Indian Food Compositon Tables-2017, ICMR-National Institute of Nutrition,Hyderabad.