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124 Meats Highest in Riboflavin (B2)

Ranked by a serving size.

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1.3mg Riboflavin (B2) = 100% DV
  1. Lamb Liver (Cooked)
    3.9mg (300% DV) in 3 oz
  2. Pan Fried Beef Liver
    2.8mg (213% DV) in 1 slice
  3. Skirt Steak
    1.5mg (112% DV) in 6oz steak
  4. Kielbasa Sausage (Cooked)
    0.8mg (59% DV) in 1 link
  5. Roast Duck
    0.7mg (51% DV) in 1 cup, chopped or diced
  6. Pork Chops (With Fat)
    0.7mg (50% DV) in 1 chop
  7. Ribeye Steak (Filet)
    0.6mg (44% DV) in 1 fillet
  8. Roast Goose
    0.6mg (43% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  9. Emu Steak
    0.5mg (39% DV) in 1 serving ( 3 oz )
  10. Raw Chicken Leg
    0.5mg (37% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  11. Roasted Chicken Leg
    0.5mg (37% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  12. Cooked Deer Tenderloin
    0.5mg (37% DV) in 1 serving ( 3 oz )
  13. Boneless Skinless Chicken Leg (Raw)
    0.5mg (36% DV) in 1 leg, bone and skin removed (Sum of drumstick+thigh+back meat only)
  14. Lean Roasted Ham
    0.5mg (36% DV) in 1 cup, diced
  15. Low Fat Cured Ham
    0.5mg (36% DV) in 1 cup
  16. Pork Chops (Lean)
    0.5mg (35% DV) in 6oz chop
  17. Country-Style Roasted Pork Ribs
    0.5mg (35% DV) in 1 rack
  18. Braunschweiger Pork Liver Sausage
    0.4mg (33% DV) in 1 oz
  19. Roasted Ham
    0.4mg (33% DV) in 1 cup, diced
  20. Chuck Steak (Mock Tender)
    0.4mg (31% DV) in 1 steak
  21. Buffalo Sirloin Steak
    0.4mg (29% DV) in 1 serving ( 3 oz )
  22. Roasted Boneless Skinless Chicken Leg
    0.4mg (29% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  23. Grilled Beef Tenderloin Steak
    0.4mg (29% DV) in 3 oz
  24. Cured Ham
    0.4mg (28% DV) in 1 cup
  25. Roasted Turkey Breast
    0.3mg (27% DV) in 6 oz
  26. Boston Steak (Pork)
    0.3mg (26% DV) in 3 oz
  27. Roasted Pork Tenderloin
    0.3mg (25% DV) in 3 oz
  28. Pork Spare Ribs
    0.3mg (25% DV) in 3 oz
  29. Broiled Pork Tenderloin
    0.3mg (25% DV) in 3 oz
  30. Roast Turkey Dark Meat
    0.3mg (25% DV) in 1 serving
  31. Roasted Turkey Thigh
    0.3mg (25% DV) in 3 oz
  32. Lean Chicken Breast (Cooked)
    0.3mg (24% DV) in 6oz chicken breast
  33. Veal Leg Top Roast (Cooked)
    0.3mg (24% DV) in 3 oz
  34. Raw Boneless Skinless Thigh Meat
    0.3mg (22% DV) in 1 thigh without skin
  35. Raw Skinless Chicken Drumstick
    0.3mg (22% DV) in 1 drumstick with skin
  36. Lean Cured Ham
    0.3mg (22% DV) in 1 cup
  37. Dry Pork Salami
    0.3mg (22% DV) in 3oz
  38. Roasted Pork Backribs
    0.3mg (22% DV) in 3 oz
  39. Raw Chicken Thigh
    0.3mg (22% DV) in 1 thigh with skin
  40. Grilled Top Round Steak
    0.3mg (21% DV) in 3 oz
  41. Pork Loin
    0.3mg (21% DV) in 3 oz
  42. Top Blade Chuck Steak
    0.3mg (20% DV) in 3 oz
  43. Lamb Sirloin
    0.3mg (20% DV) in 3 oz
  44. Pork Bratwurst
    0.3mg (20% DV) in 1 link cooked
  45. Roasted Chicken Thigh
    0.3mg (20% DV) in 1 thigh with skin
  46. Raw Chicken Drumsticks
    0.3mg (20% DV) in 1 drumstick with skin
  47. Ostrich Steak
    0.3mg (20% DV) in 1 serving ( 3 oz )
  48. Roasted Boneless Skinless Thigh Meat
    0.3mg (19% DV) in 1 thigh without skin
  49. Roasted Turkey
    0.2mg (18% DV) in 3 oz
  50. Roast Turkey (Without Skin)
    0.2mg (18% DV) in 3 oz
  51. Lamb Shank
    0.2mg (18% DV) in 3 oz
  52. Fat Free Ground Turkey
    0.2mg (18% DV) in 6 oz
  53. Grilled T-bone Steak (Choice)
    0.2mg (18% DV) in 3 oz
  54. Lamb Shoulder Roast (Cooked)
    0.2mg (18% DV) in 3 oz
  55. Roasted Lean Buffalo
    0.2mg (18% DV) in 3 oz
  56. Braised Pork Loin
    0.2mg (17% DV) in 3 oz
  57. Grilled Porterhouse Steak (Choice)
    0.2mg (17% DV) in 3 oz
  58. Cooked Grass Fed Ground Bison (Buffalo)
    0.2mg (17% DV) in 3 oz
  59. Grilled Porterhouse Steak
    0.2mg (17% DV) in 3 oz
  60. Chicken Hotdog
    0.2mg (17% DV) in 3 oz
  61. Pepperoni
    0.2mg (17% DV) in 3 oz
  62. Grilled T-bone Steak
    0.2mg (17% DV) in 3 oz
  63. Pan-broiled Ground Bison
    0.2mg (17% DV) in 1 patty ( yield from 112.7 g raw meat )
  64. Roasted Chicken Drumsticks
    0.2mg (16% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  65. Roasted Skinless Chicken Drumstick
    0.2mg (16% DV) in 1 drumstick without skin
  66. Broiled Ground Lamb
    0.2mg (16% DV) in 3 oz
  67. Braised Beef Or Chuck Stew
    0.2mg (16% DV) in 3 oz
  68. Low Fat Broiled Turkey Patties
    0.2mg (15% DV) in 3 oz
  69. Broiled Turkey Patties
    0.2mg (15% DV) in 3 oz
  70. Roasted Beef Eye Of Round Roast
    0.2mg (15% DV) in 3 oz
  71. Beef Chuck Pot Roast
    0.2mg (15% DV) in 3 oz
  72. Cooked Ground Pork
    0.2mg (14% DV) in 3 oz
  73. Broiled Beef Round
    0.2mg (14% DV) in 3 oz
  74. Beef And Pork Baloney (Bologna)
    0.2mg (14% DV) in 3 (1/2) oz
  75. Lamb Ribs
    0.2mg (14% DV) in 3 oz
  76. Roasted Turkey Light Meat
    0.2mg (13% DV) in 1 serving
  77. Roasted Turkey Drumstick
    0.2mg (13% DV) in 3 oz
  78. Panfried Beef Hamburger
    0.2mg (12% DV) in 3 oz
  79. Veal Bratwurst
    0.2mg (12% DV) in 1 serving 2.96 oz
  80. Roasted Chicken Breast
    0.2mg (12% DV) in 1 cup, chopped or diced
  81. Spam
    0.2mg (12% DV) in 3 oz
  82. Braised Cube Steak
    0.2mg (12% DV) in 3 oz
  83. Raw Chicken Breast
    0.2mg (12% DV) in 3 oz
  84. Broiled Ground Beef Patty (93% Lean)
    0.2mg (12% DV) in 3 oz
  85. Broiled Ground Beef Patty (97% Lean)
    0.2mg (12% DV) in 3 oz
  86. Pan-broiled Ground Beef Patty (97% Lean)
    0.2mg (12% DV) in 3 oz
  87. London Broil
    0.1mg (11% DV) in 3 oz
  88. Prime Rib Steak
    0.1mg (10% DV) in 3 oz
  89. Roasted Chicken Wings
    0.1mg (10% DV) in 1 piece
  90. Chicken (Light Meat)
    0.1mg (10% DV) in 1 cup, chopped or diced
  91. Braised Beef Shortribs
    0.1mg (10% DV) in 3 oz
  92. Fat Free Broiled Turkey Patties
    0.1mg (9% DV) in 1 patty
  93. Broiled Lean Beef Flank Steak
    0.1mg (9% DV) in 3 oz
  94. Canadian Bacon (Raw)
    0.1mg (9% DV) in 3 oz
  95. Broiled Sirloin Strip Steak
    0.1mg (9% DV) in 3 oz
  96. Roasted Wild Boar
    0.1mg (9% DV) in 3 oz
  97. Raw Chicken Wings
    0.1mg (8% DV) in 1 piece
  98. Sweet Italian Sausage
    0.1mg (8% DV) in 1 link 3 oz
  99. Lean Grass Fed Beef Strip Steak
    0.1mg (8% DV) in 3 oz
  100. Pork And Beef Beerwurst
    0.1mg (7% DV) in 2 oz
  101. Lowfat Pastrami
    0.1mg (7% DV) in 1 serving 6 slices
  102. Canned Luncheon Meat
    0.1mg (7% DV) in 1 serving
  103. Salami
    0.1mg (7% DV) in 1 oz
  104. Raw Fatfree Ground Turkey
    0.1mg (7% DV) in 1 patty (cooked from 4 oz raw)
  105. Chorizo
    0.1mg (7% DV) in 1 oz
  106. Turkey Salami
    0.1mg (7% DV) in 1 serving
  107. Bacon (Pan-fried)
    0.1mg (6% DV) in 3 slices
  108. Beef And Chicken Polish Sausage
    0.1mg (6% DV) in 1 serving 5 pieces
  109. Canned Beef
    0.1mg (6% DV) in 1 serving
  110. Leg Of Lamb
    0.1mg (5% DV) in 1 oz
  111. Turkey Hotdog
    0.1mg (4% DV) in 1 oz
  112. Berliner Sausage
    0mg (4% DV) in 1 slice
  113. Cured Smoked Beef
    0mg (4% DV) in 1 slice (1 oz)
  114. Canned Ham
    0mg (4% DV) in 1 oz
  115. Luncheon Sausage (Pork And Beef)
    0mg (3% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  116. Pork Beerwurst
    0mg (3% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  117. Pork Baloney (Bologna)
    0mg (3% DV) in 1 slice, medium (4-1/2 Inch dia x 1/8 Inch thick) (1 oz)
  118. Unprepared Turkey Bacon
    0mg (3% DV) in 1 serving
  119. Turkey Baloney (Bologna)
    0mg (2% DV) in 0.99 oz 1 serving
  120. Canadian Bacon (Pan-fried)
    0mg (2% DV) in 1 slice
  121. Bacon (Raw)
    0mg (2% DV) in 1 slice raw
  122. Beef Baloney (Bologna)
    0mg (2% DV) in 1 slice
  123. Dry Pork And Beef Salami
    0mg (1% DV) in 1 slice
  124. Rendered Bacon Fat
    0mg in 1 oz

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