Amount of Riboflavin in Lamb shank

Welcome to the nutritional riboflavin content in 52 different types of lamb shank, ranging from 0.50 mg to 0.10 mg per 100g. The basic type of lamb shank is Lamb, New Zealand, imported, fore-shank, separable lean only, raw, where the amount of riboflavin in 100g is 0.10 mg. 0.10 mg of riboflavin per 100g, from Lamb, New Zealand, imported, fore-shank, separable lean only, raw corresponds to % of the riboflavin RDA. For a typical serving size of 1.000 serving (or 115.00 g) the amount of Riboflavin is 0.12 mg. This corresponds to an RDA percentage of %.

The percentage of the recommended daily allowance (RDA) for riboflavin is based on a 1.7 mg RDA level for a mature adult.

Top twenty lamb shank products high in riboflavin

Below is a summary list for the top twenty lamb shank items ranked by the amount or level of riboflavin in 100g.

1. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted : 0.50mg
2. Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised : 0.49mg
3. Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, braised : 0.47mg
4. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted : 0.46mg
5. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted : 0.45mg
6. Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, cooked, roasted : 0.42mg
7. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted : 0.42mg
8. Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted : 0.39mg
9. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted : 0.39mg
10. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw : 0.38mg
11. Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, raw : 0.36mg
12. Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8" fat, raw : 0.36mg
13. Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised : 0.33mg
14. Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean and fat, trimmed to 1/8" fat, raw : 0.32mg
15. Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw : 0.32mg
16. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw : 0.32mg
17. Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw : 0.29mg
18. Lamb, domestic, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, cooked, roasted : 0.29mg
19. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw : 0.29mg
20. Lamb, domestic, leg, shank half, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted : 0.28mg

Following on from the twenty top lamb shank items or products containing riboflavin we have a more comprehensive break down of Lamb, New Zealand, imported, fore-shank, separable lean only, raw, and the highest item containing riboflavin which is Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted. We also give a comparison of average values, median values and lowest values along with a comparison with other food groups and assess the effects of storage and preparation on the 52 types of lamb shank.

At the bottom of the page is the full list for the 52 different types of lamb shank based on the content in different servings in grams and oz (and other serving sizes), providing a comprehensive analysis of the riboflavin content in lamb shank.

Lamb, New Zealand, imported, fore-shank, separable lean only, raw - Nutritional Content and Chart

The full nutrition content, RDA percentages and levels for Lamb, New Zealand, imported, fore-shank, separable lean only, raw should be considered along with the riboflavin content. This food profile is part of our list of food and drinks under the general group Lamb, Veal, and Game Products.Other important and riboflavin related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving in your diet, the amount of Energy is 122.00 kcal (6% RDA), the amount of Protein is 22.05 g (39% RDA), the amount of Total Fat is 3.77 g (6% RDA) and the amount of Carbohydrate is 0.00 g. The nutritional content and facts for 100g, which includes Energy, Protein, Total Fat and Carbohydrate is shown in the RDA chart below as percentages of the recommended daily allowance along with the riboflavin levels in lamb shank.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Lamb, New Zealand, imported, fore-shank, separable lean only, raw has a nutritional value score of 15.00 out of 100.

Amount of riboflavin per 100 Calories

100 calories of lamb, New Zealand, imported, fore-shank, separable lean only, raw is a serving size of 0 g, and the amount of Riboflavin is 0 mg. Other important and related nutrients and macronutrients such as Total Fat, in 100 Calories are as follows; Energy 0 kcal (0% RDA), Protein 0 g (0% RDA), Total Fat 0 g (0% RDA), Carbohydrate 0 g (0% RDA). This is shown in the riboflavin RDA percentage chart below, based on 100 Calories, along with the other important nutrients and macro nutrients.

Content per Typical Serving Size 1.000 serving (or 115.00 g)

For the food Lamb, New Zealand, imported, fore-shank, separable lean only, raw the typical serving size is 1.000 serving (or 115.00 g) which contains 0.12 mg of Riboflavin. In terms of the gram weight and total content for this serving the Energy content is 140.3 kcal, the Protein content is 25.36 g, the Total Fat content is 4.34 g and the Carbohydrate content is 0 g. The percentages are shown below in the riboflavin chart, for the typical serving of riboflavin and the related and important nutritional values.

Macronutrients in Lamb, New Zealand, imported, fore-shank, separable lean only, raw

The amount of protein, fat and carbs from this food described above is measured in grams per 100g and grams in a typical serving size (in this case 1.000 serving or 115.00 g), although it is also useful to give the number of calories from protein, fat and carbohydrate which are the most important macronutrients. For this serving in your diet here are the macronutrient calories. From protein the number of calories is 101.4 (kcal).The total calories from carbohydrate is 0.0 (kcal).

Milligrams of riboflavin in lamb shank (per 100g)

This list of 52 types of lamb shank, is brought to you by www.dietandfitnesstoday.com and ranges from Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted through to Lamb, New Zealand, imported, fore-shank, separable lean only, raw where all food items are ranked by the content or amount per 100g. The nutritional riboflavin content can be scaled by the amount in grams, oz or typical serving sizes. Simply click on a food item or beverage from the list at the bottom of the page to give a full dietary nutritional breakdown to answer the question how much riboflavin in lamb shank.

The list below gives the total riboflavin content in the 52 items from the general description 'lamb shank' each of which show the riboflavin amount as well as Energy, Protein, Total Fat and Carbohydrate. Below, is the top 50 food items shown in the riboflavin chart. This gives 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 corresponding nutritional value for lamb shank based on our density score out of 100 (ranked by the amount of riboflavin per 100g) is shown in the below nutritional density chart.

The corresponding Calories for lamb shank ranked by the amount of riboflavin per 100g is shown below in the lamb shank calories chart.

Effect of Preparation and Storage on riboflavin

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 number of frozen food items is 6. The highest amount of riboflavin from the 6 frozen items is in Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted where the riboflavin content is 0.50 mg per 100g. The total food items which are raw is 25 items. The highest amount of riboflavin from the 25 raw items is in Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw where the content is 0.38 mg per 100g. The number of food items which are cooked are 27 items. The highest amount of riboflavin from the 27 cooked items is in Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted where the amount is 0.50 mg per 100g. Comparing raw and cooked lamb shank shows that cooking can change the levels of riboflavin by 0.12 mg in a 100g serving.

Average Content for lamb shank

The average (or more correctly the arithmetic mean) amount of riboflavin contained in 100g of lamb shank, based on the list below of 52 different items under the general description of lamb shank, is 0.28 mg of riboflavin. The averages for the different nutrients are as follows; the average amount of Energy is 192.27 kcal, the average amount of Protein is 23.84 g, the average amount of Total Fat is 10.25 g and the average amount of Carbohydrate is g.

Median Amount

The median value of Riboflavin is found in Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised which in 100g contains 0.26 mg of Riboflavin. For this serving the amount of Energy is 236.00 kcal, the amount of Protein is 24.78 g, the amount of Total Fat is 14.44 g and the amount of Carbohydrate is 0.00 g.

Highest riboflavin Content per 100g

Using the list below for the 52 different lamb shank nutrition entries in our database, the highest amount of riboflavin is found in Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted which contains 0.50 mg of riboflavin per 100g. The associated percentage of RDA is %. For this 100g serving the Energy content is 181.00 kcal, the Protein content is 27.68 g, the Total Fat content is 7.01 g, the Carbohydrate content is 0.00 g.

The lowest amount of riboflavin in 100g is in Lamb, New Zealand, imported, fore-shank, separable lean only, raw which contains 0.10 mg. This gives as percentage of the recommended daily allowance % of the RDA. For this 100g serving the amount of Energy is 122.00 kcal, the amount of Protein is 22.05 g, the amount of Total Fat is 3.77 g, the amount of Carbohydrate is 0.00 g.

The difference between the highest and lowest values gives a riboflavin range of 0.4 mg per 100g. The range for the other nutrients are as follows; 59 kcal for Energy, 5.63 g for Protein, 3.24 g for Total Fat, 0 g for Carbohydrate.

Highest Amount of riboflavin per Serving

Please remember that the above gives an accurate value in 100g for high riboflavin foods in your diet. For example 100g of Lamb, New Zealand, imported, fore-shank, separable lean only, raw contains 0.10 mg of riboflavin. However, there are other factors to consider when you are assessing your nutritional requirements. 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 Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted which contains 0.43 mg in 3.000 oz (or 85.00 g). For this serving the Energy content is 153.85 kcal, the Protein content is 23.53 g, the Total Fat content is 5.96 g and the Carbohydrate content is 0 g.

Nutritional Information Summary

From the list below you can find a full nutrition facts breakdown for all foods containing riboflavin which can be scaled for different servings and quantities. We have also sorted our complete nutritional information and vitamin database of over 7000 foods, to give a list of foods with a high riboflavin content.

Lamb shank List, riboflavin Content per 100g 1. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean only, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin (%RDA) Energy (%RDA) Carbohydrate (%RDA) Total Fat (%RDA) Protein (%RDA)   Profile for a 100g serving :   0.50 mg 181.00 kcal (9%) 0.00 g (0%) 7.01 g (11%) 27.68 g (49%)   Typical Serving size of 3.000 oz (or 85.00g):    0.43 mg 153.85 kcal (8%) 0 g (0%) 5.96 g (9%) 23.53 g (42%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 218.00g):   1.09 mg 394.58 kcal (20%) 0 g (0%) 15.28 g (24%) 60.34 g (108%) 2. Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, cooked, braised - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.49 mg 174.00 kcal (9%) 0.00 g (0%) 5.63 g (9%) 30.73 g (55%)   Typical Serving size of 3.000 oz (or 85.00g):    0.42 mg 147.9 kcal (7%) 0 g (0%) 4.79 g (7%) 26.12 g (47%)   Other serving sizes 1.000 leg hindshank and heel on (or 418.00g):   2.05 mg 727.32 kcal (36%) 0 g (0%) 23.53 g (36%) 128.45 g (229%) 3. Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean and fat, trimmed to 1/8" fat, cooked, braised - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.47 mg 204.00 kcal (10%) 0.00 g (0%) 9.50 g (15%) 29.52 g (53%)   Typical Serving size of 3.000 oz (or 85.00g):    0.4 mg 173.4 kcal (9%) 0 g (0%) 8.08 g (12%) 25.09 g (45%)   Other serving sizes 1.000 leg hindshank and heel on (or 418.00g):   1.96 mg 852.72 kcal (43%) 0 g (0%) 39.71 g (61%) 123.39 g (220%) 4. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.46 mg 234.00 kcal (12%) 0.00 g (0%) 13.95 g (21%) 25.34 g (45%)   Typical Serving size of 3.000 oz (or 85.00g):    0.39 mg 198.9 kcal (10%) 0 g (0%) 11.86 g (18%) 21.54 g (38%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 253.00g):   1.16 mg 592.02 kcal (30%) 0 g (0%) 35.29 g (54%) 64.11 g (114%) 5. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.45 mg 246.00 kcal (12%) 0.00 g (0%) 15.56 g (24%) 24.81 g (44%)   Typical Serving size of 3.000 oz (or 85.00g):    0.38 mg 209.1 kcal (10%) 0 g (0%) 13.23 g (20%) 21.09 g (38%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 258.00g):   1.16 mg 634.68 kcal (32%) 0 g (0%) 40.14 g (62%) 64.01 g (114%) 6. Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.42 mg 182.00 kcal (9%) 0.00 g (0%) 7.27 g (11%) 27.18 g (49%)   Typical Serving size of 3.000 oz (or 85.00g):    0.36 mg 154.7 kcal (8%) 0 g (0%) 6.18 g (10%) 23.1 g (41%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 246.00g):   1.03 mg 447.72 kcal (22%) 0 g (0%) 17.88 g (28%) 66.86 g (119%) 7. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.42 mg 190.00 kcal (10%) 0.00 g (0%) 8.10 g (12%) 27.31 g (49%)   Typical Serving size of 3.000 oz (or 85.00g):    0.36 mg 161.5 kcal (8%) 0 g (0%) 6.89 g (11%) 23.21 g (41%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 251.00g):   1.05 mg 476.9 kcal (24%) 0 g (0%) 20.33 g (31%) 68.55 g (122%) 8. Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.39 mg 231.00 kcal (12%) 0.00 g (0%) 13.69 g (21%) 25.25 g (45%)   Typical Serving size of 3.000 oz (or 85.00g):    0.33 mg 196.35 kcal (10%) 0 g (0%) 11.64 g (18%) 21.46 g (38%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 277.00g):   1.08 mg 639.87 kcal (32%) 0 g (0%) 37.92 g (58%) 69.94 g (125%) 9. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.39 mg 244.00 kcal (12%) 0.00 g (0%) 15.13 g (23%) 25.16 g (45%)   Typical Serving size of 3.000 oz (or 85.00g):    0.33 mg 207.4 kcal (10%) 0 g (0%) 12.86 g (20%) 21.39 g (38%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 284.00g):   1.11 mg 692.96 kcal (35%) 0 g (0%) 42.97 g (66%) 71.45 g (128%) 10. Lamb, New Zealand, imported, frozen, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.38 mg 201.00 kcal (10%) 0.00 g (0%) 13.37 g (21%) 18.76 g (34%)   Typical Serving size of 1.000 oz (or 28.35g):    0.11 mg 56.98 kcal (3%) 0 g (0%) 3.79 g (6%) 5.32 g (10%)   Other serving sizes 1.000 lb (or 453.60g):   1.72 mg 911.74 kcal (46%) 0 g (0%) 60.65 g (93%) 85.1 g (152%) 11. Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean only, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.36 mg 122.00 kcal (6%) 0.00 g (0%) 3.53 g (5%) 22.49 g (40%)   Typical Serving size of 4.000 oz (or 114.00g):    0.41 mg 139.08 kcal (7%) 0 g (0%) 4.02 g (6%) 25.64 g (46%)   Other serving sizes 1.000 leg hindshank and heel on (or 530.00g):   1.91 mg 646.6 kcal (32%) 0 g (0%) 18.71 g (29%) 119.2 g (213%) 12. Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 13.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.36 mg 223.00 kcal (11%) 0.00 g (0%) 16.15 g (25%) 18.04 g (32%)   Typical Serving size of 1.000 oz (or 28.35g):    0.1 mg 63.22 kcal (3%) 0 g (0%) 4.58 g (7%) 5.11 g (9%)   Other serving sizes 1.000 lb (or 453.60g):   1.63 mg 1011.53 kcal (51%) 0 g (0%) 73.26 g (113%) 81.83 g (146%) 13. Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.33 mg 258.00 kcal (13%) 0.00 g (0%) 15.83 g (24%) 26.97 g (48%)   Typical Serving size of 3.000 oz (or 85.00g):    0.28 mg 219.3 kcal (11%) 0 g (0%) 13.46 g (21%) 22.92 g (41%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 168.00g):   0.55 mg 433.44 kcal (22%) 0 g (0%) 26.59 g (41%) 45.31 g (81%) 14. Lamb, Australian, imported, fresh, leg, hindshank, heel on, bone-in, separable lean and fat, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.32 mg 196.00 kcal (10%) 0.00 g (0%) 12.68 g (20%) 20.58 g (37%)   Typical Serving size of 4.000 oz (or 114.00g):    0.36 mg 223.44 kcal (11%) 0 g (0%) 14.46 g (22%) 23.46 g (42%)   Other serving sizes 1.000 leg hindshank and heel on (or 530.00g):   1.7 mg 1038.8 kcal (52%) 0 g (0%) 67.2 g (103%) 109.07 g (195%) 15. Lamb, Australian, imported, fresh, leg, shank half, separable lean only, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.32 mg 133.00 kcal (7%) 0.00 g (0%) 5.10 g (8%) 20.45 g (37%)   Typical Serving size of 1.000 oz (or 28.35g):    0.09 mg 37.71 kcal (2%) 0 g (0%) 1.45 g (2%) 5.8 g (10%)   Other serving sizes 1.000 lb (or 453.60g):   1.45 mg 603.29 kcal (30%) 0 g (0%) 23.13 g (36%) 92.76 g (166%)   Other serving sizes 3.000 oz (or 85.00g):   0.27 mg 113.05 kcal (6%) 0 g (0%) 4.34 g (7%) 17.38 g (31%) 16. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean only, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.32 mg 135.00 kcal (7%) 0.00 g (0%) 5.23 g (8%) 20.46 g (37%)   Typical Serving size of 1.000 oz (or 28.35g):    0.09 mg 38.27 kcal (2%) 0 g (0%) 1.48 g (2%) 5.8 g (10%)   Other serving sizes 1.000 lb (or 453.60g):   1.45 mg 612.36 kcal (31%) 0 g (0%) 23.72 g (36%) 92.81 g (166%)   Other serving sizes 3.000 oz (or 85.00g):   0.27 mg 114.75 kcal (6%) 0 g (0%) 4.45 g (7%) 17.39 g (31%) 17. Lamb, Australian, imported, fresh, leg, shank half, separable lean and fat, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.29 mg 201.00 kcal (10%) 0.00 g (0%) 13.48 g (21%) 18.59 g (33%)   Typical Serving size of 1.000 oz (or 28.35g):    0.08 mg 56.98 kcal (3%) 0 g (0%) 3.82 g (6%) 5.27 g (9%)   Other serving sizes 1.000 lb (or 453.60g):   1.32 mg 911.74 kcal (46%) 0 g (0%) 61.15 g (94%) 84.32 g (151%)   Other serving sizes 3.000 oz (or 85.00g):   0.25 mg 170.85 kcal (9%) 0 g (0%) 11.46 g (18%) 15.8 g (28%) 18. Lamb, domestic, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.29 mg 191.00 kcal (10%) 0.00 g (0%) 7.74 g (12%) 28.30 g (51%)   Typical Serving size of 3.000 oz (or 85.00g):    0.25 mg 162.35 kcal (8%) 0 g (0%) 6.58 g (10%) 24.06 g (43%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 218.00g):   0.63 mg 416.38 kcal (21%) 0 g (0%) 16.87 g (26%) 61.69 g (110%) 19. Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.29 mg 215.00 kcal (11%) 0.00 g (0%) 15.19 g (23%) 18.24 g (33%)   Typical Serving size of 1.000 oz (or 28.35g):    0.08 mg 60.95 kcal (3%) 0 g (0%) 4.31 g (7%) 5.17 g (9%)   Other serving sizes 1.000 lb (or 453.60g):   1.32 mg 975.24 kcal (49%) 0 g (0%) 68.9 g (106%) 82.74 g (148%)   Other serving sizes 3.000 oz (or 85.00g):   0.25 mg 182.75 kcal (9%) 0 g (0%) 12.91 g (20%) 15.5 g (28%) 20. Lamb, domestic, leg, shank half, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.28 mg 180.00 kcal (9%) 0.00 g (0%) 6.67 g (10%) 28.17 g (50%)   Typical Serving size of 3.000 oz (or 85.00g):    0.24 mg 153 kcal (8%) 0 g (0%) 5.67 g (9%) 23.94 g (43%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 238.00g):   0.67 mg 428.4 kcal (21%) 0 g (0%) 15.87 g (24%) 67.04 g (120%) 21. Lamb, Australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, cooked, braised - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.28 mg 165.00 kcal (8%) 0.00 g (0%) 5.22 g (8%) 27.50 g (49%)   Typical Serving size of 3.000 oz (or 85.00g):    0.24 mg 140.25 kcal (7%) 0 g (0%) 4.44 g (7%) 23.38 g (42%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 180.00g):   0.5 mg 297 kcal (15%) 0 g (0%) 9.4 g (14%) 49.5 g (88%) 22. Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.28 mg 242.00 kcal (12%) 0.00 g (0%) 14.42 g (22%) 26.20 g (47%)   Typical Serving size of 3.000 oz (or 85.00g):    0.24 mg 205.7 kcal (10%) 0 g (0%) 12.26 g (19%) 22.27 g (40%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 260.00g):   0.73 mg 629.2 kcal (31%) 0 g (0%) 37.49 g (58%) 68.12 g (122%) 23. Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/8" fat, choice, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.27 mg 217.00 kcal (11%) 0.00 g (0%) 11.40 g (18%) 26.73 g (48%)   Typical Serving size of 3.000 oz (or 85.00g):    0.23 mg 184.45 kcal (9%) 0 g (0%) 9.69 g (15%) 22.72 g (41%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 267.00g):   0.72 mg 579.39 kcal (29%) 0 g (0%) 30.44 g (47%) 71.37 g (127%) 24. Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.27 mg 258.00 kcal (13%) 0.00 g (0%) 16.48 g (25%) 25.55 g (46%)   Typical Serving size of 3.000 oz (or 85.00g):    0.23 mg 219.3 kcal (11%) 0 g (0%) 14.01 g (22%) 21.72 g (39%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 265.00g):   0.72 mg 683.7 kcal (34%) 0 g (0%) 43.67 g (67%) 67.71 g (121%) 25. Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.27 mg 225.00 kcal (11%) 0.00 g (0%) 12.45 g (19%) 26.41 g (47%)   Typical Serving size of 3.000 oz (or 85.00g):    0.23 mg 191.25 kcal (10%) 0 g (0%) 10.58 g (16%) 22.45 g (40%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 269.00g):   0.73 mg 605.25 kcal (30%) 0 g (0%) 33.49 g (52%) 71.04 g (127%) 26. Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.26 mg 236.00 kcal (12%) 0.00 g (0%) 14.44 g (22%) 24.78 g (44%)   Typical Serving size of 3.000 oz (or 85.00g):    0.22 mg 200.6 kcal (10%) 0 g (0%) 12.27 g (19%) 21.06 g (38%)   Other serving sizes 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 211.00g):   0.55 mg 497.96 kcal (25%) 0 g (0%) 30.47 g (47%) 52.29 g (93%) 27. Lamb, domestic, leg, shank half, separable lean only, trimmed to 1/4" fat, choice, raw - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.25 mg 125.00 kcal (6%) 0.00 g (0%) 4.19 g (6%) 20.52 g (37%)   Typical Serving size of 1.000 oz (or 28.35g):    0.07 mg 35.44 kcal (2%) 0 g (0%) 1.19 g (2%) 5.82 g (10%)   Other serving sizes 1.000 lb (or 453.60g):   1.13 mg 567 kcal (28%) 0 g (0%) 19.01 g (29%) 93.08 g (166%) 28. Lamb, domestic, leg, whole (shank and sirloin), separable lean only, trimmed to 1/4" fat, choice, raw - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.25 mg 128.00 kcal (6%) 0.00 g (0%) 4.51 g (7%) 20.56 g (37%)   Typical Serving size of 1.000 oz (or 28.35g):    0.07 mg 36.29 kcal (2%) 0 g (0%) 1.28 g (2%) 5.83 g (10%)   Other serving sizes 1.000 lb (or 453.60g):   1.13 mg 580.61 kcal (29%) 0 g (0%) 20.46 g (31%) 93.26 g (167%) 29. Lamb, New Zealand, imported, tunnel-boned leg, chump off, shank off, separable lean only, cooked, slow roasted - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.25 mg 159.00 kcal (8%) 0.00 g (0%) 6.44 g (10%) 25.29 g (45%)   Typical Serving size of 3.000 oz (or 85.00g):    0.21 mg 135.15 kcal (7%) 0 g (0%) 5.47 g (8%) 21.5 g (38%) 30. Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/8" fat, choice, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.24 mg 185.00 kcal (9%) 0.00 g (0%) 11.50 g (18%) 18.99 g (34%)   Typical Serving size of 1.000 oz (or 28.35g):    0.07 mg 52.45 kcal (3%) 0 g (0%) 3.26 g (5%) 5.38 g (10%)   Other serving sizes 1.000 lb (or 453.60g):   1.09 mg 839.16 kcal (42%) 0 g (0%) 52.16 g (80%) 86.14 g (154%) 31. Lamb, Australian, imported, fresh, foreshank, separable lean only, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.24 mg 123.00 kcal (6%) 0.00 g (0%) 3.81 g (6%) 20.83 g (37%)   Typical Serving size of 1.000 oz (or 28.35g):    0.07 mg 34.87 kcal (2%) 0 g (0%) 1.08 g (2%) 5.91 g (11%)   Other serving sizes 1.000 lb (or 453.60g):   1.09 mg 557.93 kcal (28%) 0 g (0%) 17.28 g (27%) 94.48 g (169%)   Other serving sizes 3.000 oz (or 85.00g):   0.2 mg 104.55 kcal (5%) 0 g (0%) 3.24 g (5%) 17.71 g (32%) 32. Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, choice, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.24 mg 209.00 kcal (10%) 0.00 g (0%) 14.42 g (22%) 18.47 g (33%)   Typical Serving size of 1.000 oz (or 28.35g):    0.07 mg 59.25 kcal (3%) 0 g (0%) 4.09 g (6%) 5.24 g (9%)   Other serving sizes 1.000 lb (or 453.60g):   1.09 mg 948.02 kcal (47%) 0 g (0%) 65.41 g (101%) 83.78 g (150%) 33. Lamb, New Zealand, imported, hind-shank, separable lean only, cooked, braised - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.24 mg 196.00 kcal (10%) 0.00 g (0%) 7.37 g (11%) 32.50 g (58%)   Typical Serving size of 3.000 oz (or 85.00g):    0.2 mg 166.6 kcal (8%) 0 g (0%) 6.26 g (10%) 27.63 g (49%) 34. Lamb, New Zealand, imported, tunnel-boned leg, chump off, shank off, separable lean and fat, cooked, slow roasted - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.23 mg 208.00 kcal (10%) 0.03 g (0%) 12.68 g (20%) 23.41 g (42%)   Typical Serving size of 3.000 oz (or 85.00g):    0.2 mg 176.8 kcal (9%) 0.03 g (0%) 10.78 g (17%) 19.9 g (36%) 35. Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.23 mg 230.00 kcal (12%) 0.00 g (0%) 17.07 g (26%) 17.91 g (32%)   Typical Serving size of 1.000 oz (or 28.35g):    0.07 mg 65.21 kcal (3%) 0 g (0%) 4.84 g (7%) 5.08 g (9%)   Other serving sizes 1.000 lb (or 453.60g):   1.04 mg 1043.28 kcal (52%) 0 g (0%) 77.43 g (119%) 81.24 g (145%) 36. Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1/4" fat, choice, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.23 mg 201.00 kcal (10%) 0.00 g (0%) 13.49 g (21%) 18.58 g (33%)   Typical Serving size of 1.000 oz (or 28.35g):    0.07 mg 56.98 kcal (3%) 0 g (0%) 3.82 g (6%) 5.27 g (9%)   Other serving sizes 1.000 lb (or 453.60g):   1.04 mg 911.74 kcal (46%) 0 g (0%) 61.19 g (94%) 84.28 g (151%) 37. Lamb, New Zealand, imported, hind-shank, separable lean and fat, cooked, braised - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.22 mg 247.00 kcal (12%) 0.04 g (0%) 14.22 g (22%) 29.59 g (53%)   Typical Serving size of 3.000 oz (or 85.00g):    0.19 mg 209.95 kcal (10%) 0.03 g (0%) 12.09 g (19%) 25.15 g (45%) 38. Lamb, Australian, imported, fresh, foreshank, separable lean and fat, trimmed to 1/8" fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.22 mg 195.00 kcal (10%) 0.00 g (0%) 12.68 g (20%) 18.85 g (34%)   Typical Serving size of 1.000 oz (or 28.35g):    0.06 mg 55.28 kcal (3%) 0 g (0%) 3.59 g (6%) 5.34 g (10%)   Other serving sizes 1.000 lb (or 453.60g):   1 mg 884.52 kcal (44%) 0 g (0%) 57.52 g (88%) 85.5 g (153%)   Other serving sizes 3.000 oz (or 85.00g):   0.19 mg 165.75 kcal (8%) 0 g (0%) 10.78 g (17%) 16.02 g (29%) 39. Lamb, New Zealand, imported, tunnel-boned leg, chump off, shank off, separable lean and fat, raw - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.20 mg 121.00 kcal (6%) 0.00 g (0%) 4.09 g (6%) 20.93 g (37%)   Typical Serving size of 4.000 oz (or 113.00g):    0.23 mg 136.73 kcal (7%) 0 g (0%) 4.62 g (7%) 23.65 g (42%) 40. Lamb, domestic, foreshank, separable lean only, trimmed to 1/4" fat, choice, raw - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.20 mg 120.00 kcal (6%) 0.00 g (0%) 3.29 g (5%) 21.08 g (38%)   Typical Serving size of 1.000 oz (or 28.35g):    0.06 mg 34.02 kcal (2%) 0 g (0%) 0.93 g (1%) 5.98 g (11%)   Other serving sizes 1.000 lb (or 453.60g):   0.91 mg 544.32 kcal (27%) 0 g (0%) 14.92 g (23%) 95.62 g (171%) 41. Lamb, New Zealand, imported, tunnel-boned leg, chump off, shank off, separable lean only, raw - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.20 mg 121.00 kcal (6%) 0.00 g (0%) 4.09 g (6%) 20.93 g (37%)   Typical Serving size of 4.000 oz (or 113.00g):    0.23 mg 136.73 kcal (7%) 0 g (0%) 4.62 g (7%) 23.65 g (42%) 42. Lamb, domestic, foreshank, separable lean only, trimmed to 1/4" fat, choice, cooked, braised - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.19 mg 187.00 kcal (9%) 0.00 g (0%) 6.02 g (9%) 31.01 g (55%)   Typical Serving size of 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 128.00g):    0.24 mg 239.36 kcal (12%) 0 g (0%) 7.71 g (12%) 39.69 g (71%)   Other serving sizes 3.000 oz (or 85.00g):   0.16 mg 158.95 kcal (8%) 0 g (0%) 5.12 g (8%) 26.36 g (47%) 43. Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/4" fat, choice, cooked, braised - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.19 mg 243.00 kcal (12%) 0.00 g (0%) 13.46 g (21%) 28.37 g (51%)   Typical Serving size of 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 148.00g):    0.28 mg 359.64 kcal (18%) 0 g (0%) 19.92 g (31%) 41.99 g (75%)   Other serving sizes 3.000 oz (or 85.00g):   0.16 mg 206.55 kcal (10%) 0 g (0%) 11.44 g (18%) 24.11 g (43%) 44. Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/4" fat, choice, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.19 mg 201.00 kcal (10%) 0.00 g (0%) 13.38 g (21%) 18.91 g (34%)   Typical Serving size of 1.000 oz (or 28.35g):    0.05 mg 56.98 kcal (3%) 0 g (0%) 3.79 g (6%) 5.36 g (10%)   Other serving sizes 1.000 lb (or 453.60g):   0.86 mg 911.74 kcal (46%) 0 g (0%) 60.69 g (93%) 85.78 g (153%) 45. Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/8" fat, cooked, braised - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.19 mg 243.00 kcal (12%) 0.00 g (0%) 13.46 g (21%) 28.37 g (51%)   Typical Serving size of 1.000 piece, cooked and excluding refuse (yield from 1 lb raw meat with refuse) (or 148.00g):    0.28 mg 359.64 kcal (18%) 0 g (0%) 19.92 g (31%) 41.99 g (75%)   Other serving sizes 3.000 oz (or 85.00g):   0.16 mg 206.55 kcal (10%) 0 g (0%) 11.44 g (18%) 24.11 g (43%) 46. Lamb, domestic, foreshank, separable lean and fat, trimmed to 1/8" fat, choice, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.19 mg 201.00 kcal (10%) 0.00 g (0%) 13.38 g (21%) 18.91 g (34%)   Typical Serving size of 1.000 oz (or 28.35g):    0.05 mg 56.98 kcal (3%) 0 g (0%) 3.79 g (6%) 5.36 g (10%)   Other serving sizes 1.000 lb (or 453.60g):   0.86 mg 911.74 kcal (46%) 0 g (0%) 60.69 g (93%) 85.78 g (153%) 47. Lamb, New Zealand, imported, hind-shank, separable lean only, raw - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.16 mg 115.00 kcal (6%) 0.73 g (1%) 3.35 g (5%) 20.40 g (36%)   Typical Serving size of 4.000 oz (or 113.00g):    0.18 mg 129.95 kcal (6%) 0.82 g (1%) 3.79 g (6%) 23.05 g (41%) 48. Lamb, New Zealand, imported, hind-shank, separable lean and fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.15 mg 186.00 kcal (9%) 0.73 g (1%) 12.12 g (19%) 18.39 g (33%)   Typical Serving size of 4.000 oz (or 113.00g):    0.17 mg 210.18 kcal (11%) 0.82 g (1%) 13.7 g (21%) 20.78 g (37%) 49. Lamb, New Zealand, imported, fore-shank, separable lean only, cooked, braised - Riboflavin   Nutritional Value : 15.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.15 mg 209.00 kcal (10%) 0.00 g (0%) 8.40 g (13%) 33.31 g (59%)   Typical Serving size of 1.000 serving (or 85.00g):    0.13 mg 177.65 kcal (9%) 0 g (0%) 7.14 g (11%) 28.31 g (51%) 50. Lamb, New Zealand, imported, fore-shank, separable lean and fat, cooked, braised - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.14 mg 256.00 kcal (13%) 0.03 g (0%) 14.99 g (23%) 30.35 g (54%)   Typical Serving size of 1.000 serving (or 85.00g):    0.12 mg 217.6 kcal (11%) 0.03 g (0%) 12.74 g (20%) 25.8 g (46%) 51. Lamb, New Zealand, imported, fore-shank, separable lean and fat, raw - Riboflavin   Nutritional Value : 14.00 / 100     food group - Lamb, Veal, and Game Products   Riboflavin Energy Carbohydrate Total Fat Protein   Profile for a 100g serving :   0.10 mg 183.00 kcal (9%) 0.09 g (0%) 11.38 g (18%) 20.09 g (36%)   Typical Serving size of 1.000 serving (or 115.00g):    0.12 mg 210.45 kcal (11%) 0.1 g (0%) 13.09 g (20%) 23.1 g (41%)

riboflavin and Nutritional Values - Top 221 Foods Vegetables leeks, turnip greens, swiss chard, mustard greens, yams, fennel, artichokes, broccoli, cauliflower, kale, green beans, brussel sprouts, cabbage, sweet potato, a potato, carrots, lettuce, iceberg lettuce, spinach, shiitake mushrooms, celery, salad, mushrooms, potatoes, baked potato, onions, asparagus, pumpkin, radishes, taro, turnips, okra, rhubarb, sweet corn, cowpeas, seaweed, broadbeans Fruits a banana, an apple, an orange, a peach, apricots, butternut squash, lemon, grapes, watermelon, strawberries, green grapes, kiwi, blueberries, zucchini, figs, honeydew, eggplant, dates, olives, a pear, coconut, cranberries, pomegranate, a mango, pineapple, cherries, cantaloupe, grapefruit, tangerine, nectarines, raisins, plums, tomatoes, chili peppers, chilis, peppers, avocado, cucumber, summer squash, winter squash, papaya, prunes, fruit salad, persimmons Seafood salmon, cod, sardines, shrimp, tuna, fish, tuna salad, halibut, sea bass, scallops, crab, lobster, oysters, herring, haddock, halibut, mackerel, pike, pollock, trout Drinks coffee, apple juice, cranberry juice, red wine, skim milk, white wine, wine, milk, beer, alcohol, coke, soy milk, whole milk, prune juice, tea, a shake, coconut milk, orange juice, energy drinks, soft drinks, grapefruit juice, lemon juice, lemonade Nuts and Seeds chia seeds, sunflower seeds, pecans, pumpkin seeds, hazelnuts, nuts, almonds, sesame seeds, walnuts, cashews, peanuts, chestnuts, coconut meat, ginkgo nuts, mixed nuts, macadamia nuts Beans and Lentils soybeans, pinto beans, kidney beans, lentils, black beans, lima beans, navy beans, beets, beans, garbanzo beans, baked beans Meat beef, steak, deer, bacon, chicken, fried chicken, turkey, turkey breast, chicken breast, meatloaf, ham, lamb, sausages, chicken light meat, chicken dark meat, chicken leg, fried chicken, roasted chicken, chicken thigh, chicken wings, duck, goose, pheasant, quail, pigeon, turkey light meat, turkey dark meat, turkey breast, turkey leg, turkey wing, emu, ostrich, frankfurter, pate, pork sausage, salami, bratwurst, pork loin, ground pork, lamb shank, veal, bison, beef liver, beef ribs Fast Foods french fries, pizza, a slice of pizza, hot dog, hamburger, a cheeseburger, a big mac Dairy and Cheese ricotta, yogurt, cottage cheese, an egg, egg whites, goats cheese, cheddar, cheddar cheese, cheese, hard boiled egg, feta cheese, mozzarella, low fat yogurt Bread, Rice, Grains and Pasta rye, millet, flaxseed, barley, buckwheat, whole wheat bread, a bagel, white bread, bread, quinoa, corn, spaghetti, rice, pasta, brown rice, white rice, cooked egg, mexican cheese, fruit yogurt Spreads, Sauces and Herbs hummus, mayonnaise, butter, peanut butter, soy sauce, thyme, basil, rosemary, pepper, coriander, dill, parsley, spices, chili sauce Sweets, Desserts and Snacks popcorn, chips, nachos, a granola bar, saltine crackers, cheesecake, jello, ice cream, doughnuts, chocolate, puddings, frozen yogurt, a snickers bar, croissants, danish pastry, english muffins, blueberry muffins, pie, pop tarts, coffeecake, crackers, potato chips, rice cakes, tortilla chips, fudge, puddings, syrups, dark chocolate, sundae, pretzels, pop tarts Breakfast Cereal granola, cheerios, oatmeal, kelloggs cereals, general mills cereals Miscellaneous spirulina, honey, sugar, brown sugar, tofu, olive oil, garlic, tempeh, oats, salad dressing, tomato soup, mushroom soup, chicken soup, vegetable soup, infant formula, cooking oil, shortening, fish oil, soybean oil, soy protein, gravy, raisins, currants, balsam pear, succotash, macaroni, egg noodles, japanese noodles, macaroni and cheese, burrito