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Nutrient Ranking Tool

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119 Meats Highest in Riboflavin (B2)

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