Riboflavin Rich Sauces

Welcome to the list of the top 25 sauces highest in riboflavin content. Where the amount of riboflavin ranges from 0.72 mg to 0.07 mg per 100g. The top sauce is Sauce, pesto, BUITONI, pesto with basil, ready-to-serve, refrigerated with the highest riboflavin content, which in 100g contains 0.72 mg of riboflavin.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Sauce, pesto, BUITONI, pesto with basil, ready-to-serve, refrigerated has a nutritional value score of 15.00 out of 100.

Other important and riboflavin related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Sauce, pesto, BUITONI, pesto with basil, ready-to-serve, refrigerated, which is the top of the sauces list for riboflavin content in your diet, the amount of Energy is 418.00 kcal (21% RDA), the amount of Protein is 9.83 g (18% RDA), the amount of Total Fat is 37.60 g (58% RDA) and the amount of Carbohydrate is 10.09 g (8% 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 Sauce, pesto, BUITONI, pesto with basil, ready-to-serve, refrigerated from the list of sauces.

Top Twenty List - Highest riboflavin Content per 100g

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

1. Sauce, pesto, BUITONI, pesto with basil, ready-to-serve, refrigerated 0.72mg
2. Sauce, pesto, ready-to-serve, refrigerated 0.72mg
3. Sauce, cheese sauce mix, dry 0.68mg
4. Sauce, pesto, MEZZETTA, NAPA VALLEY BISTRO, basil pesto, ready-to-serve 0.34mg
5. Sauce, pesto, ready-to-serve, shelf stable 0.31mg
6. Sauce, pesto, CLASSICO, basil pesto, ready-to-serve 0.27mg
7. Sauce, hot chile, sriracha, CHA! BY TEXAS PETE 0.25mg
8. Sauce, hot chile, sriracha 0.22mg
9. Sauce, hoisin, ready-to-serve 0.22mg
10. Sauce, sofrito, prepared from recipe 0.21mg
11. Sauce, white, thin, prepared-from-recipe, with butter 0.21mg
12. Sauce, hot chile, sriracha, TUONG OT SRIRACHA 0.21mg
13. Sauce, homemade, white, thick 0.19mg
14. Sauce, homemade, white, medium 0.19mg
15. Sauce, homemade, white, thin 0.18mg
16. Sauce, peanut, made from peanut butter, water, soy sauce 0.13mg
17. Sauce, worcestershire 0.13mg
18. Sauce, oyster, ready-to-serve 0.12mg
19. Sauce, cheese, ready-to-serve 0.11mg
20. Sauce, peppers, hot, chili, mature red, canned 0.09mg

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 Sauce, homemade, white, medium which contains 0.48 mg in 1.000 cup (or 250.00 g). For this serving the Energy content is 367.5 kcal (18% RDA), the Protein content is 9.6 g (17% RDA), the Total Fat content is 26.58 g (41% RDA) and the Carbohydrate content is 22.93 g (18% RDA).

Milligrams of riboflavin in sauces (per 100g)

The list below gives the total riboflavin content in the top 25 items from the general description 'sauces' each of which show the riboflavin amount as well as Energy, Protein, Total Fat and Carbohydrate. The top 25 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 number of food items classified as canned is 1 item. The highest amount of riboflavin from the 1 canned items is in Sauce, peppers, hot, chili, mature red, canned where the level is 0.09 mg per 100g.

Nutritional Information Summary