File:Food sources of riboflavin (riboflavin-rich foods).pdf

English: About 95.9% of foods contained riboflavin (also known as vitamin B₂). On the basis of the proposed method, the average (%) of foods containing appropriate riboflavin levels in food groups was 40.13%, of which 23.58% was the average of riboflavin source (good source of riboflavin) foods, and 16.55% was the average of high riboflavin (excellent source of riboflavin) foods. Pork products with 88.29%, lamb, veal, and game products with 84.99%, breakfast cereals with 75.29%, poultry products with 75.06%, beef products with 75.05%, fast foods with 73.39%, baby foods with 65.48%, meals, entrees, and side dishes with 63.1%, and dairy and egg products with 53.48% had the highest averages of foods containing appropriate riboflavin levels. Foods containing appropriate riboflavin levels were not found in two food groups (fats and oils; spices and herbs) and were few in one food group (fruits and fruit juices).

The highest amounts of riboflavin were found in energy drink (riboflavin-fortified), liver, kidney, breakfast cereal (riboflavin-fortified), orange drink (riboflavin-fortified), nutrition shake (riboflavin-fortified), goose meat, turkey giblets, cuttlefish, heart, meat analogue (riboflavin-fortified), chicken giblets, pork liver cheese, formulated bar (riboflavin-fortified), caribou meat, sea cucumber, grape drink (riboflavin-fortified), Braunschweiger (a liver sausage), chicken liver pate, muscadine grapes, bear meat, infant formula (riboflavin-fortified), protein bar (riboflavin-fortified), whey, drumstick leaves, pork shoulder petite tender, soy milk (riboflavin-fortified), protein shake, beef plate steak (trimmed to 0" fat), antelope meat, milk, milk-based drink, muskrat meat, white mushrooms, seal meat, liverwurst, pancreas, deer meat, emu meat, goat meat, maple syrup, kefir, portabella mushrooms, mackerel, buttermilk, winged bean leaves, pancakes (riboflavin-fortified), duck meat, taro leaves, scrambled eggs, waffles (riboflavin-fortified), lamb tenderloin, lamb leg, pork lungs, pork leg cap steak, potherb jute, sour dock young leaves, squid, tongue, breakfast bar (riboflavin-fortified), pork sirloin, clam chowder prepared with milk, almond milk beverage (riboflavin-fortified), beef tenderloin (trimmed to 0" fat), omelet, elk meat, pork Boston butt, wild Atlantic salmon, brown mushrooms (crimini), Gjetost cheese, veal meat, raccoon meat, blackfish, spleen, yogurt, quail egg, country-style pork ribs, pork center loin, beef ribeye, pork ham, Pacific oyster, pork tenderloin, lambsquarters, milkshakes, pork loin blade, pork shoulder breast, leafy tips of bitter gourd, beef top loin steak (trimmed to 0" fat), lamb loin, turkey gizzard, almonds, French toast (riboflavin-fortified), hard goat cheese, blue mussel, shiitake mushrooms, sweet potato leaves, rice milk beverage (riboflavin-fortified), ostrich meat, pesto sauce, egg custard prepared with milk, turkey thigh, soybeans, brain, turkey drumstick, passion-fruit juice, pork center rib, beef top blade steak (trimmed to 0" fat), beef ribeye cap steak (trimmed to 0" fat), toaster pastries (riboflavin-fortified), granola bar (riboflavin-fortified), turkey dark meat, opossum meat, quail meat, squab meat, ruffed grouse meat, tempeh, beef medallion (trimmed to 0" fat), almond butter, pork arm picnic, dove meat, moose meat, oyster mushrooms, beef top round (trimmed to 0" fat), and spinach soufflé.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating riboflavin content and determining appropriate riboflavin levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133567