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34 Grains and Pasta Highest in Riboflavin (B2)

Ranked by a Common Serving Size
1.3mg Riboflavin (B2) = 100% DV
  1. Buckwheat (Uncooked)
    0.7mg (56% DV) in 1 cup
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  2. Uncooked Yellow Cornmeal
    0.2mg (19% DV) in 1 cup
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  3. Uncooked Whole-Grain Cornmeal
    0.2mg (19% DV) in 1 cup
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  4. Egg Noodles (Cooked)
    0.2mg (17% DV) in 1 cup
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  5. Uncooked Oats
    0.2mg (17% DV) in 1 cup
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  6. Oat Bran
    0.2mg (16% DV) in 1 cup
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  7. Quinoa Cooked
    0.2mg (16% DV) in 1 cup
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  8. Spinach Egg Noodles (Cooked)
    0.2mg (15% DV) in 1 cup
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  9. Cooked Millet
    0.1mg (11% DV) in 1 cup
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  10. Cooked Wild Rice
    0.1mg (11% DV) in 1 cup
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  11. Brown Rice
    0.1mg (11% DV) in 1 cup
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  12. Yellow Cornmeal (Grits)
    0.1mg (10% DV) in 1 cup
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  13. Whole Wheat Pasta
    0.1mg (9% DV) in 1 cup spaghetti not packed
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  14. Cooked Pearled Barley
    0.1mg (7% DV) in 1 cup
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  15. Cooked Teff
    0.1mg (6% DV) in 1 cup
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  16. Cooked Oat Bran
    0.1mg (6% DV) in 1 cup
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  17. Whole Grain Sorghum Flour
    0.1mg (6% DV) in 1 cup
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  18. Roasted Buckwheat Groats
    0.1mg (5% DV) in 1 cup
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  19. Cooked Japanese Somen
    0.1mg (4% DV) in 1 cup
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  20. Cooked Spelt
    0.1mg (4% DV) in 1 cup
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  21. Cooked Amaranth
    0.1mg (4% DV) in 1 cup
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  22. Kamut Cooked
    0.1mg (4% DV) in 1 cup
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  23. Cooked Bulgur
    0.1mg (4% DV) in 1 cup
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  24. Cooked Couscous
    0mg (3% DV) in 1 cup, cooked
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  25. Cooked Oatmeal
    0mg (3% DV) in 1 cup
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  26. Gluten Free Corn Noodles (Cooked)
    0mg (2% DV) in 1 cup
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  27. Medium Grain White Rice
    0mg (2% DV) in 1 cup
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  28. Japanese Soba Noodles (Buckwheat)
    0mg (2% DV) in 1 cup
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  29. Cooked Pasta (Unenriched)
    0mg (2% DV) in 1 cup spaghetti not packed
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  30. Cooked Brown Rice
    0mg (2% DV) in 1 cup
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  31. White Rice
    0mg (2% DV) in 1 cup
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  32. Rice Bran
    0mg (2% DV) in 1 tablespoon
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  33. Canned Hominy
    0mg (1% DV) in 1 cup
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  34. Rice Noodles (Cooked)
    0mg (1% DV) in 1 cup
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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