Select a nutrient to rank.

Choose a food group.

Highest or Lowest?
Serving Size

Sort by Nutrient Ratios

Sort 1700 common foods or all 8000+?
(8000+ = more food groupings)
Exclude Spices and Herbs?
||
|| Feedback

200 Foods Highest in Riboflavin (B2)

Ranked by a serving size.
2mg Riboflavin (B2) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

Feedback
  1. Cooked Cuttlefish
    1.5mg (86% DV) in 3 oz
  2. Skirt Steak
    1.5mg (86% DV) in 6oz steak
  3. Dulce de Leche
    1.2mg (72% DV) in 1 cup
  4. Yeast Extract Spread
    1.1mg (62% DV) in 1 tsp
  5. Unsweetened Soymilk
    1mg (60% DV) in 16oz glass
  6. Soymilk
    1mg (59% DV) in 16oz glass
  7. Extra Firm Fortified Tofu
    1mg (58% DV) in 1 cup
  8. Low-Fat Milk 2%
    0.9mg (53% DV) in 16oz glass
  9. Low-Fat Milk 1%
    0.9mg (53% DV) in 16oz glass
  10. Muscadine Grapes
    0.9mg (53% DV) in 10 grapes
  11. Skim Milk
    0.9mg (52% DV) in 16oz glass
  12. Wild Atlantic Salmon (Cooked)
    0.8mg (49% DV) in 6oz fillet
  13. Whole Milk
    0.8mg (49% DV) in 16oz glass
  14. Cooked Clams
    0.8mg (48% DV) in 20 small
  15. High Fat Milk (3.7% Fat)
    0.8mg (46% DV) in 16oz glass
  16. Dry-Roasted Soybeans
    0.7mg (41% DV) in 1 cup
  17. Atlantic Mackerel (Cooked)
    0.7mg (41% DV) in 6oz fillet
  18. Roast Duck
    0.7mg (39% DV) in 1 cup, chopped or diced
  19. Pork Chops (With Fat)
    0.7mg (38% DV) in 1 chop
  20. Fortified Chocolate Soymilk
    0.6mg (37% DV) in 1 cup
  21. Burrito with Beans
    0.6mg (36% DV) in 2 pieces
  22. Tempeh
    0.6mg (35% DV) in 1 cup
  23. French Bread
    0.6mg (35% DV) in 1 slice
  24. Non-Fat Yogurt
    0.6mg (34% DV) in 1 cup (8 fl oz)
  25. Ribeye Steak (Filet)
    0.6mg (34% DV) in 1 fillet
  26. Liverwurst spread
    0.6mg (33% DV) in 1/4 cup
  27. Roast Goose
    0.6mg (33% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  28. Low-Fat Yogurt
    0.5mg (31% DV) in 1 cup (8 fl oz)
  29. Bluefin Tuna (Cooked)
    0.5mg (31% DV) in 6oz fillet
  30. Subway Tuna Sub
    0.5mg (30% DV) in 6 inch sub
  31. Silk (Soymilk)
    0.5mg (30% DV) in 1 cup
  32. White Button Mushrooms (Stir-Fried)
    0.5mg (29% DV) in 1 cup sliced
  33. Cooked King Mackerel
    0.5mg (29% DV) in 3 oz
  34. Nonfat Vanilla Yogurt
    0.5mg (29% DV) in 1 cup (8 fl oz)
  35. Boiled Soybeans (Edamame)
    0.5mg (29% DV) in 1 cup
  36. Portabellas (Exposed to Sunlight or UV)
    0.5mg (29% DV) in 1 cup sliced
  37. Durian
    0.5mg (29% DV) in 1 cup, chopped or diced
  38. Eggnog
    0.5mg (28% DV) in 1 cup
  39. Roasted Chicken Leg
    0.5mg (28% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  40. Nonfat Greek Yogurt
    0.5mg (28% DV) in 1 container
  41. Lean Roasted Ham
    0.5mg (28% DV) in 1 cup, diced
  42. Cooked White Button Mushrooms
    0.5mg (28% DV) in 1 cup pieces
  43. Lowfat Greek Yogurt
    0.5mg (27% DV) in 1 container (7 oz)
  44. Low Fat Cured Ham
    0.5mg (27% DV) in 1 cup
  45. Pork Chops (Lean)
    0.5mg (27% DV) in 6oz chop
  46. Kidney Bean Sprouts
    0.5mg (27% DV) in 1 cup
  47. Lowfat Chocolate Milk
    0.5mg (27% DV) in 1 cup
  48. Country-Style Roasted Pork Ribs
    0.5mg (27% DV) in 1 rack
  49. Pesto
    0.5mg (27% DV) in 1/4 cup
  50. Canned Eastern Oysters
    0.5mg (27% DV) in 1 can (12 oz), oysters and liquid
  51. Sun-dried Hot Chile Peppers
    0.4mg (26% DV) in 1 cup
  52. Low Fat Fruit Yogurt (With Vitamin D)
    0.4mg (26% DV) in 1 cup (8 fl oz)
  53. Braunschweiger Pork Liver Sausage
    0.4mg (25% DV) in 1 oz
  54. Atlantic Herring
    0.4mg (25% DV) in 1 fillet
  55. Crimini Mushrooms
    0.4mg (25% DV) in 1 cup whole
  56. Crimini Mushrooms (Exposed to Sunlight or UV)
    0.4mg (25% DV) in 1 cup whole
  57. Cooked Spinach
    0.4mg (25% DV) in 1 cup
  58. Sweetened Vanilla Almond Milk
    0.4mg (25% DV) in 8 fl oz
  59. Chocolate Almond Milk
    0.4mg (25% DV) in 8 fl oz
  60. Milk and Soy Chocolate Drink
    0.4mg (25% DV) in 8 fl oz
  61. Ice Mocha
    0.4mg (25% DV) in 1 cup
  62. Roasted Ham
    0.4mg (25% DV) in 1 cup, diced
  63. Buttermilk
    0.4mg (25% DV) in 1 cup
  64. Cooked Sockeye Salmon
    0.4mg (25% DV) in 6oz fillet
  65. Cooked Beet Greens
    0.4mg (24% DV) in 1 cup (1 Inch pieces)
  66. Soft Pretzels
    0.4mg (24% DV) in 1 large
  67. Chuck Steak (Mock Tender)
    0.4mg (24% DV) in 1 steak
  68. Gjetost Cheese
    0.4mg (23% DV) in 1 oz
  69. Sweet Whey Fluid
    0.4mg (23% DV) in 1 cup
  70. Fried Calamari
    0.4mg (23% DV) in 3 oz
  71. Dehydrated Milk
    0.4mg (23% DV) in 1/4 cup
  72. Dried Ancho Peppers
    0.4mg (23% DV) in 1 pepper
  73. Nonfat Greek Strawberry Yogurt
    0.4mg (22% DV) in 1 container (5.3 oz)
  74. Buffalo Sirloin Steak
    0.4mg (22% DV) in 1 serving ( 3 oz )
  75. Lowfat Buttermilk
    0.4mg (22% DV) in 1 cup
  76. Cooked Pacific Oysters
    0.4mg (22% DV) in 3 oz
  77. Roasted Boneless Skinless Chicken Leg
    0.4mg (22% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  78. Grilled Beef Tenderloin Steak
    0.4mg (22% DV) in 3 oz
  79. Cooked Pacific Herring
    0.4mg (22% DV) in 1 fillet
  80. Nonfat Chocolate Yogurt
    0.4mg (22% DV) in 1 container (6 oz)
  81. Cured Ham
    0.4mg (21% DV) in 1 cup
  82. Nonfat Greek Vanilla Yogurt
    0.4mg (21% DV) in 1 container (5.3 oz)
  83. Cooked Blue Mussels
    0.4mg (21% DV) in 3 oz
  84. Tempeh cooked
    0.4mg (21% DV) in 100 grams
  85. Lowfat Greek Strawberry Yogurt
    0.4mg (21% DV) in 1 container (5.3 oz)
  86. Roasted Turkey Breast
    0.3mg (21% DV) in 6 oz
  87. Atlantic Mackerel (Raw)
    0.3mg (21% DV) in 1 fillet
  88. Plain Yogurt
    0.3mg (20% DV) in 1 cup (8 fl oz)
  89. Whey Acid Fluid
    0.3mg (20% DV) in 1 cup
  90. Spirulina
    0.3mg (20% DV) in 100 grams
  91. Unsweetened Rice Milk
    0.3mg (20% DV) in 8 fl oz (approximate weight, 1 serving)
  92. Bagels
    0.3mg (20% DV) in 1 bagel
  93. Dry Roasted Almonds
    0.3mg (20% DV) in 1 oz (22 whole kernels)
  94. Hard Goat Cheese
    0.3mg (20% DV) in 1 oz
  95. Mammy Apple
    0.3mg (20% DV) in 1 fruit without refuse
  96. Canned Sardines
    0.3mg (20% DV) in 1 cup, drained
  97. Boston Steak (Pork)
    0.3mg (20% DV) in 3 oz
  98. Natto
    0.3mg (20% DV) in 1 cup
  99. California Avocados
    0.3mg (19% DV) in 1 cup, pureed
  100. Pork Tenderloin
    0.3mg (19% DV) in 3 oz
  101. Pork Spare Ribs
    0.3mg (19% DV) in 3 oz
  102. Purple Passion Fruit Juice
    0.3mg (19% DV) in 1 cup
  103. Almonds
    0.3mg (19% DV) in 1 oz (23 whole kernels)
  104. Wild Atlantic Salmon (Raw)
    0.3mg (19% DV) in 3 oz
  105. Broiled Pork Tenderloin
    0.3mg (19% DV) in 3 oz
  106. High Alcohol Beer
    0.3mg (19% DV) in 1 bottle
  107. Roast Turkey Dark Meat
    0.3mg (19% DV) in 1 serving
  108. Roasted Turkey Thigh
    0.3mg (19% DV) in 3 oz
  109. Lean Chicken Breast (Cooked)
    0.3mg (19% DV) in 6oz chicken breast
  110. Kimchi
    0.3mg (19% DV) in 1 cup
  111. Passion Fruit (Granadilla)
    0.3mg (18% DV) in 1 cup
  112. Oyster Mushrooms
    0.3mg (18% DV) in 1 cup sliced
  113. Fast Food Double Hamburger
    0.3mg (18% DV) in 1 item
  114. Cooked Tilefish
    0.3mg (17% DV) in 1/2 fillet
  115. Lowfat Cottage Cheese (2%)
    0.3mg (17% DV) in 4 oz
  116. Lean Cured Ham
    0.3mg (17% DV) in 1 cup
  117. Dry Pork Salami
    0.3mg (17% DV) in 3oz
  118. White Button Mushrooms
    0.3mg (17% DV) in 1 cup, pieces or slices
  119. White Button Mushrooms (Exposed to Sunlight or UV)
    0.3mg (17% DV) in 1 cup pieces or slices
  120. Cooked Green Soybeans
    0.3mg (16% DV) in 1 cup
  121. Grilled Top Round Steak
    0.3mg (16% DV) in 3 oz
  122. Pork Loin
    0.3mg (16% DV) in 3 oz
  123. Dungeness Crab (Raw)
    0.3mg (16% DV) in 1 crab
  124. Fish Roe (Cooked)
    0.3mg (16% DV) in 1 oz
  125. Canned Chili with Beans
    0.3mg (16% DV) in 1 cup
  126. Top Blade Chuck Steak
    0.3mg (16% DV) in 3 oz
  127. Cooked Artichokes (Globe or French)
    0.3mg (16% DV) in 1 cup
  128. Lamb Sirloin
    0.3mg (16% DV) in 3 oz
  129. Fish trout mixed species cooked dry heat
    0.3mg (15% DV) in 1 fillet
  130. Pork Bratwurst
    0.3mg (15% DV) in 1 link cooked
  131. Avocados
    0.3mg (15% DV) in 1 avocado, NS as to Florida or California
  132. Roasted Chicken Thigh
    0.3mg (15% DV) in 1 thigh with skin
  133. Hard Boiled Eggs
    0.3mg (15% DV) in 1 large
  134. Dried Spirulina Seaweed
    0.3mg (15% DV) in 1 tablespoon
  135. Firm Tofu
    0.3mg (15% DV) in 1 cup
  136. Roasted Boneless Skinless Thigh Meat
    0.3mg (15% DV) in 1 thigh without skin
  137. Asparagus (Cooked)
    0.3mg (15% DV) in 1 cup
  138. Yellow Passion Fruit Juice
    0.2mg (15% DV) in 1 cup
  139. Cooked Shiitake Mushrooms
    0.2mg (15% DV) in 1 cup pieces
  140. Cooked Blackeyed Peas
    0.2mg (14% DV) in 1 cup
  141. Pepperoni Pizza
    0.2mg (14% DV) in 1 slice
  142. Ricotta Cheese
    0.2mg (14% DV) in 1/2 cup
  143. Canned Asparagus
    0.2mg (14% DV) in 1 cup
  144. Cooked Walleye Pike
    0.2mg (14% DV) in 1 fillet
  145. Feta Cheese
    0.2mg (14% DV) in 1 oz
  146. Edamame
    0.2mg (14% DV) in 1 cup
  147. Roasted Turkey
    0.2mg (14% DV) in 3 oz
  148. Roast Turkey (Without Skin)
    0.2mg (14% DV) in 3 oz
  149. Cooked Green Peas
    0.2mg (14% DV) in 1 cup
  150. Cooked Coho Salmon (Wild)
    0.2mg (14% DV) in 6oz fillet
  151. Lamb Shank
    0.2mg (14% DV) in 3 oz
  152. Egg Omelet
    0.2mg (14% DV) in 1 large
  153. Toasted Wheat Germ
    0.2mg (14% DV) in 1 oz
  154. Cooked Yellowfin Tuna
    0.2mg (14% DV) in 6oz fillet
  155. Fat Free Ground Turkey
    0.2mg (14% DV) in 6 oz
  156. Mashed Sweet Potatoes
    0.2mg (14% DV) in 1 cup
  157. Grilled T-bone Steak (Choice)
    0.2mg (14% DV) in 3 oz
  158. Farmed Atlantic Salmon
    0.2mg (14% DV) in 6oz fillet
  159. Roasted Lean Buffalo
    0.2mg (14% DV) in 3 oz
  160. Lowfat Ricotta
    0.2mg (13% DV) in 1/2 cup
  161. Eggs (Raw)
    0.2mg (13% DV) in 1 large
  162. Scrambled Eggs
    0.2mg (13% DV) in 1 large
  163. Fried Eggs
    0.2mg (13% DV) in 1 large
  164. Braised Pork Loin
    0.2mg (13% DV) in 3 oz
  165. Dried Pasilla Peppers
    0.2mg (13% DV) in 1 pepper
  166. Grilled Porterhouse Steak (Choice)
    0.2mg (13% DV) in 3 oz
  167. Cooked Grass Fed Ground Bison (Buffalo)
    0.2mg (13% DV) in 3 oz
  168. Dried Agar Seaweed
    0.2mg (13% DV) in 100 grams
  169. Grilled Porterhouse Steak
    0.2mg (13% DV) in 3 oz
  170. Sausage Pizza
    0.2mg (13% DV) in 1 slice
  171. Beef Stock
    0.2mg (13% DV) in 1 cup
  172. Chicken Hotdog
    0.2mg (13% DV) in 3 oz
  173. Pepperoni
    0.2mg (13% DV) in 3 oz
  174. Anchovies (Raw)
    0.2mg (13% DV) in 3 oz
  175. Egg Noodles (Cooked)
    0.2mg (13% DV) in 1 cup
  176. Cooked Garden Cress
    0.2mg (13% DV) in 1 cup
  177. Grilled T-Bone Steak
    0.2mg (13% DV) in 3 oz
  178. Pan-Broiled Ground Bison
    0.2mg (13% DV) in 1 patty ( yield from 112.7 g raw meat )
  179. Roasted Chicken Drumsticks
    0.2mg (13% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  180. Roasted Skinless Chicken Drumstick
    0.2mg (13% DV) in 1 drumstick without skin
  181. Bluefin Tuna (Raw)
    0.2mg (13% DV) in 3 oz
  182. Braised Beef or Chuck Stew
    0.2mg (13% DV) in 3 oz
  183. White Cake with Coconut Frosting
    0.2mg (12% DV) in 1 piece (1/12 of 9 Inch dia)
  184. Cherimoya
    0.2mg (12% DV) in 1 cup, pieces
  185. Fiddlehead Ferns
    0.2mg (12% DV) in 100 grams
  186. Cheese Pizza
    0.2mg (12% DV) in 1 slice
  187. Queen Crab (Cooked)
    0.2mg (12% DV) in 3 oz
  188. Chicken Stock
    0.2mg (12% DV) in 1 cup
  189. Quinoa Cooked
    0.2mg (12% DV) in 1 cup
  190. Mamey Sapote
    0.2mg (12% DV) in 1 cup 1 Inch pieces
  191. Jew's Ear
    0.2mg (12% DV) in 1 cup slices
  192. Chocolate Cake
    0.2mg (12% DV) in 1 piece (1/12 of 9 Inch dia)
  193. New England Clam Chowder
    0.2mg (12% DV) in 1 serving 1 cup
  194. Cooked Collards
    0.2mg (12% DV) in 1 cup, chopped
  195. Canned Tomato Puree
    0.2mg (12% DV) in 1 cup
  196. Fast Food Hamburger
    0.2mg (12% DV) in 1 item
  197. Low Fat Broiled Turkey Patties
    0.2mg (12% DV) in 3 oz
  198. Broiled Turkey Patties
    0.2mg (12% DV) in 3 oz
  199. Roasted Beef Eye of Round Roast
    0.2mg (12% DV) in 3 oz
  200. Spinach Egg Noodles (Cooked)
    0.2mg (12% DV) in 1 cup

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.