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61 Beans and Lentils Highest in Riboflavin (B2)

Ranked by a serving size.
1.3mg Riboflavin (B2) = 100% DV
  1. Unsweetened Soymilk
    1mg (79% DV) in 16oz glass
  2. Soymilk
    1mg (77% DV) in 16oz glass
  3. Extra Firm Fortified Tofu
    1mg (76% DV) in 1 cup
  4. Fortified Chocolate Soymilk
    0.6mg (49% DV) in 1 cup
  5. Tempeh
    0.6mg (46% DV) in 1 cup
  6. Silk (soymilk)
    0.5mg (39% DV) in 1 cup
  7. Boiled Soybeans (edamame)
    0.5mg (38% DV) in 1 cup
  8. Tempeh Cooked
    0.4mg (27% DV) in 100 grams
  9. Cooked Green Soybeans
    0.3mg (21% DV) in 1 cup
  10. Canned Chili With Beans
    0.3mg (21% DV) in 1 cup
  11. Firm Tofu
    0.3mg (20% DV) in 1 cup
  12. Cooked Blackeyed Peas
    0.2mg (19% DV) in 1 cup
  13. Edamame
    0.2mg (18% DV) in 1 cup
  14. Dry-roasted Soybeans
    0.2mg (16% DV) in 1oz
  15. Canned Red Kidney Beans
    0.2mg (13% DV) in 1 cup
  16. Veggie Burgers
    0.2mg (13% DV) in 1 pattie
  17. Vanilla Soymilk
    0.2mg (13% DV) in 1 cup
  18. Natto
    0.2mg (13% DV) in 1/2 cup
  19. Broad Beans (fava)
    0.2mg (12% DV) in 1 cup
  20. Adzuki Beans
    0.1mg (11% DV) in 1 cup
  21. Lentils (cooked)
    0.1mg (11% DV) in 1 cup
  22. Canned Navy Beans
    0.1mg (11% DV) in 1 cup
  23. Mungo Beans (cooked)
    0.1mg (10% DV) in 1 cup
  24. Canned Kidney Beans
    0.1mg (10% DV) in 1 cup
  25. Tofu Prepared With Calcium
    0.1mg (10% DV) in 1 cup
  26. Baked Beans
    0.1mg (10% DV) in 1 cup
  27. Mung Beans (cooked)
    0.1mg (9% DV) in 1 cup
  28. Cranberry Beans (roman Beans)
    0.1mg (9% DV) in 1 cup
  29. Navy Beans
    0.1mg (9% DV) in 1 cup
  30. California Red Kidney Beans
    0.1mg (8% DV) in 1 cup
  31. Split Peas
    0.1mg (8% DV) in 1 cup
  32. Pinto Beans (cooked)
    0.1mg (8% DV) in 1 cup
  33. Cooked Small White Beans
    0.1mg (8% DV) in 1 cup
  34. Black Turtle Beans
    0.1mg (8% DV) in 1 cup
  35. Great Northern Beans
    0.1mg (8% DV) in 1 cup
  36. Kidney Beans
    0.1mg (8% DV) in 1 cup
  37. Cooked Red Kidney Beans
    0.1mg (8% DV) in 1 cup
  38. Chickpeas (garbanzo Beans) (cooked)
    0.1mg (8% DV) in 1 cup
  39. Lima Beans
    0.1mg (8% DV) in 1 cup
  40. Black Beans
    0.1mg (8% DV) in 1 cup
  41. Canned Baked Beans
    0.1mg (8% DV) in 1 cup
  42. Black-eyed Peas (cowpeas)
    0.1mg (7% DV) in 1 cup
  43. Cooked Broadbeans
    0.1mg (7% DV) in 100 grams
  44. Cooked Large White Beans
    0.1mg (6% DV) in 1 cup
  45. Canned Mature (white) Lima Beans
    0.1mg (6% DV) in 1 cup
  46. Firm Tofu (With Calcium and Magnesium)
    0.1mg (6% DV) in 1/2 cup
  47. Unsalted Peanut Butter (smooth)
    0.1mg (5% DV) in 2 tbsp
  48. Soft Tofu
    0mg (3% DV) in 1 piece (2-1/2 Inch x 2-3/4 Inch x 1 Inch)
  49. Tofu Extra Firm Prepared With Nigari
    0mg (3% DV) in 1/5 block
  50. Miso
    0mg (3% DV) in 1 tbsp
  51. Raw Peanuts
    0mg (3% DV) in 1 oz
  52. Canned Refried Beans
    0mg (3% DV) in 1 cup
  53. Peanut Butter (chunk Style)
    0mg (3% DV) in 2 tbsp
  54. Peanut Butter (smooth)
    0mg (3% DV) in 2 tbsp
  55. Falafel
    0mg (2% DV) in 1 patty (approx 2-1/4 Inch dia)
  56. Tamari
    0mg (2% DV) in 1 tbsp
  57. Soy Sauce
    0mg (2% DV) in 1 tbsp
  58. Okara
    0mg (2% DV) in 1 cup
  59. Stinky Tofu
    0mg (1% DV) in 1 block
  60. Hummus (commercial)
    0mg (1% DV) in 1 tbsp
  61. Hummus (homemade)
    0mg (1% DV) in 1 tablespoon

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