Riboflavin Rich Pork

Welcome to the list of the top 100 pork highest in riboflavin content. Where the amount of riboflavin ranges from 3.01 mg to 0.32 mg per 100g. The top pork is Pork, fresh, variety meats and by-products, liver, raw with the highest riboflavin content, which in 100g contains 3.01 mg of riboflavin.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Pork, fresh, variety meats and by-products, liver, raw has a nutritional value score of 21.00 out of 100.

Other important and riboflavin related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Pork, fresh, variety meats and by-products, liver, raw, which is the top of the pork list for riboflavin content in your diet, the amount of Energy is 134.00 kcal (7% RDA), the amount of Protein is 21.39 g (38% RDA), the amount of Total Fat is 3.65 g (6% RDA) and the amount of Carbohydrate is 2.47 g (2% RDA). The nutritional content and facts for 100g, which includes Energy, Protein, Total Fat and Carbohydrate is shown in the bar chart below as percentages of the recommended daily allowance along with the riboflavin content in Pork, fresh, variety meats and by-products, liver, raw from the list of pork.

Top Twenty List - Highest riboflavin Content per 100g

Below is a basic list for riboflavin in pork for the top 20 pork. A more comprehensive list for the top items can be found at the bottom of the page along with different servings.

1. Pork, fresh, variety meats and by-products, liver, raw 3.01mg
2. Pork, fresh, variety meats and by-products, liver, cooked, braised 2.20mg
3. Pork, fresh, variety meats and by-products, heart, cooked, braised 1.70mg
4. Pork, fresh, variety meats and by-products, kidneys, raw 1.70mg
5. Pork, fresh, variety meats and by-products, kidneys, cooked, braised 1.59mg
6. Pork, fresh, variety meats and by-products, heart, raw 1.19mg
7. Pork, fresh, variety meats and by-products, pancreas, cooked, braised 0.66mg
8. Pork, Shoulder petite tender, boneless, separable lean and fat, raw 0.60mg
9. Pork, Leg sirloin tip roast, boneless, separable lean and fat, cooked, braised 0.51mg
10. Pork, fresh, variety meats and by-products, tongue, cooked, braised 0.51mg
11. Pork, fresh, variety meats and by-products, tongue, raw 0.49mg
12. Pork, ground, 72% lean / 28% fat, cooked, crumbles 0.49mg
13. Pork, ground, 84% lean / 16% fat, cooked, crumbles 0.49mg
14. Pork, ground, 72% lean / 28% fat, cooked, pan-broiled 0.49mg
15. Pork, ground, 96% lean / 4% fat, cooked, crumbles 0.48mg
16. Pork, Shoulder breast, boneless, separable lean and fat, raw 0.47mg
17. Pork, shoulder, petite tender, boneless, separable lean and fat, cooked, broiled 0.47mg
18. Pork, fresh, loin, country-style ribs, separable lean only, bone-in, cooked, roasted 0.46mg
19. Pork, ground, 84% lean / 16% fat, cooked, pan-broiled 0.46mg
20. Pork, fresh, variety meats and by-products, pancreas, raw 0.46mg

Highest Amount of riboflavin per Serving

Please remember that the above gives an accurate value in 100g for high riboflavin foods in your diet. You should also take into account portion sizes when you are considering the riboflavin nutritional content.

The food with the highest riboflavin content per typical serving is Pork, fresh, variety meats and by-products, heart, cooked, braised which contains 2.47 mg in 1.000 cup (or 145.00 g). For this serving the Energy content is 214.6 kcal (11% RDA), the Protein content is 34.22 g (61% RDA), the Total Fat content is 7.32 g (11% RDA) and the Carbohydrate content is 0.58 g.

Milligrams of riboflavin in pork (per 100g)

The list below gives the total riboflavin content in the top 100 items from the general description 'pork' each of which show the riboflavin amount as well as Energy, Protein, Total Fat and Carbohydrate. The top 50 food items are shown in the graph below, to give a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.

The level of riboflavin can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total food items which are raw is 24 items. The highest amount of riboflavin from the 24 raw items is in Pork, fresh, variety meats and by-products, liver, raw where the content is 3.01 mg per 100g. The number of food items which are cooked are 74 items. The highest amount of riboflavin from the 74 cooked items is in Pork, fresh, variety meats and by-products, liver, cooked, braised where the amount is 2.20 mg per 100g. Comparing raw and cooked pork shows that cooking can change the levels of riboflavin by 0.81 mg in a 100g serving.

Nutritional Information Summary