菇類、藻類『維生素B2』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B2 (DV%)
|
維生素B1
|
水分
|
1
|
壽司海苔片
|
3.201 mg (320.1%)
|
0.911 mg
|
8.61 g
|
2
|
乾竹笙
|
3.113 mg (311.3%)
|
0.027 mg
|
10.34 g
|
3
|
乾鈕釦菇
|
3.022 mg (302.2%)
|
0.643 mg
|
7.27 g
|
4
|
乾姬松茸
|
2.879 mg (287.9%)
|
0.206 mg
|
10.3 g
|
5
|
乾香菇
|
2.854 mg (285.4%)
|
0.9568 mg
|
4.03 g
|
6
|
紅毛苔
|
2.637 mg (263.7%)
|
0.407 mg
|
7.01 g
|
7
|
紫菜
|
2.172 mg (217.2%)
|
0.317 mg
|
12.28 g
|
8
|
乾柳松菇
|
2.166 mg (216.6%)
|
0.33 mg
|
14.01 g
|
9
|
乾香菇平均值
|
2.071 mg (207.1%)
|
0.6088 mg
|
8.18 g
|
10
|
熟紫菜
|
1.603 mg (160.3%)
|
0.278 mg
|
10.42 g
|
11
|
乾木耳(黑耳仔)
|
1.446 mg (144.6%)
|
0.038 mg
|
2.36 g
|
12
|
乾花菇
|
1.261 mg (126.1%)
|
0.4865 mg
|
10.32 g
|
13
|
乾猴頭菇
|
1.249 mg (124.9%)
|
0.231 mg
|
12.73 g
|
14
|
乾白花菇
|
1.147 mg (114.7%)
|
0.349 mg
|
11.1 g
|
15
|
乾木耳平均值
|
0.895 mg (89.5%)
|
0.0848 mg
|
7.28 g
|
16
|
雞腿菇
|
0.847 mg (84.7%)
|
0.411 mg
|
10.62 g
|
17
|
鳳尾藻
|
0.69 mg (69.0%)
|
0.128 mg
|
17.08 g
|
18
|
乾海帶
|
0.649 mg (64.9%)
|
0.182 mg
|
15.54 g
|
19
|
乾銀耳
|
0.619 mg (61.9%)
|
0.2538 mg
|
12.81 g
|
20
|
髮菜
|
0.607 mg (60.7%)
|
0.1035 mg
|
15.71 g
|
21
|
柳松菇
|
0.581 mg (58.1%)
|
0.2285 mg
|
89.16 g
|
22
|
洋菇
|
0.466 mg (46.6%)
|
0.062 mg
|
92.05 g
|
23
|
珊瑚菇
|
0.442 mg (44.2%)
|
0.132 mg
|
89.68 g
|
24
|
姬松茸
|
0.427 mg (42.7%)
|
0.08 mg
|
87.82 g
|
25
|
酒杯菇
|
0.386 mg (38.6%)
|
0.117 mg
|
85.34 g
|
26
|
草菇
|
0.378 mg (37.8%)
|
0.094 mg
|
88.93 g
|
27
|
松茸
|
0.377 mg (37.7%)
|
0.113 mg
|
89.82 g
|
28
|
玫瑰菇
|
0.372 mg (37.2%)
|
0.07 mg
|
88.78 g
|
29
|
金喜菇
|
0.36 mg (36.0%)
|
0.209 mg
|
88.47 g
|
30
|
天喜菇
|
0.357 mg (35.7%)
|
0.28 mg
|
91.64 g
|
31
|
乾木耳(紅耳仔)
|
0.344 mg (34.4%)
|
0.1315 mg
|
12.2 g
|
32
|
秀珍菇
|
0.341 mg (34.1%)
|
0.073 mg
|
91.34 g
|
33
|
杏鮑菇(小)
|
0.34 mg (34.0%)
|
0.164 mg
|
86.61 g
|
34
|
華翠菇
|
0.339 mg (33.9%)
|
0.194 mg
|
91.46 g
|
35
|
喜來菇
|
0.321 mg (32.1%)
|
0.14 mg
|
88.96 g
|
36
|
富珍茸
|
0.32 mg (32.0%)
|
0.176 mg
|
89.1 g
|
37
|
白蠔菇
|
0.292 mg (29.2%)
|
0.075 mg
|
90.52 g
|
38
|
乾海茸芯
|
0.289 mg (28.9%)
|
0.081 mg
|
15.13 g
|
39
|
猴頭菇
|
0.289 mg (28.9%)
|
0.1045 mg
|
91.03 g
|
40
|
滑菇
|
0.269 mg (26.9%)
|
0.1315 mg
|
91.92 g
|
41
|
鴻喜菇
|
0.267 mg (26.7%)
|
0.1593 mg
|
90.83 g
|
42
|
舞菇
|
0.267 mg (26.7%)
|
0.06 mg
|
92.17 g
|
43
|
杏鮑菇平均值
|
0.258 mg (25.8%)
|
0.176 mg
|
88.11 g
|
44
|
美白菇
|
0.255 mg (25.5%)
|
0.101 mg
|
91.76 g
|
45
|
雞腿菇
|
0.248 mg (24.8%)
|
0.072 mg
|
89.32 g
|
46
|
杏香菇
|
0.247 mg (24.7%)
|
0.165 mg
|
92.03 g
|
47
|
香菇(大)
|
0.24 mg (24.0%)
|
0.014 mg
|
89.03 g
|
48
|
花菇
|
0.233 mg (23.3%)
|
0.009 mg
|
84.65 g
|
49
|
香菇平均值
|
0.231 mg (23.1%)
|
0.0113 mg
|
88.61 g
|
50
|
金針菇
|
0.227 mg (22.7%)
|
0.1693 mg
|
89.09 g
|
蔬菜類『維生素B2』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B2 (DV%)
|
維生素B1
|
水分
|
1
|
乾長辣椒(紅皮)
|
1.146 mg (114.6%)
|
0.192 mg
|
13.34 g
|
2
|
白鳳菜
|
0.85 mg (85.0%)
|
0.057 mg
|
91.5 g
|
3
|
金針菜乾
|
0.569 mg (56.9%)
|
0.023 mg
|
11.03 g
|
4
|
紫蘇
|
0.472 mg (47.2%)
|
0.153 mg
|
79.37 g
|
5
|
油菜心
|
0.33 mg (33.0%)
|
0.04 mg
|
91.1 g
|
6
|
朝天椒(長果)
|
0.279 mg (27.9%)
|
0.1465 mg
|
76.01 g
|
7
|
菠菜(葉)
|
0.269 mg (26.9%)
|
0.131 mg
|
91.51 g
|
8
|
龍延草
|
0.26 mg (26.0%)
|
0.054 mg
|
77.7 g
|
9
|
豌豆苗
|
0.26 mg (26.0%)
|
0.162 mg
|
90.34 g
|
10
|
玉米筍
|
0.256 mg (25.6%)
|
0.0578 mg
|
91.08 g
|
11
|
荷蘭豆菜心
|
0.25 mg (25.0%)
|
0.02 mg
|
90.9 g
|
12
|
美國空心菜
|
0.24 mg (24.0%)
|
0 mg
|
93.1 g
|
13
|
朝天椒(圓果)
|
0.239 mg (23.9%)
|
0.206 mg
|
71.34 g
|
14
|
九層塔
|
0.234 mg (23.4%)
|
0.0745 mg
|
91 g
|
15
|
紅辣椒平均值
|
0.227 mg (22.7%)
|
0.1645 mg
|
78.05 g
|
16
|
小麥苗
|
0.226 mg (22.6%)
|
0.144 mg
|
89.6 g
|
17
|
青花菜筍
|
0.213 mg (21.3%)
|
0.092 mg
|
90.44 g
|
18
|
龍骨瓣莕菜
|
0.206 mg (20.6%)
|
0 mg
|
94.67 g
|
19
|
水蕹菜
|
0.203 mg (20.3%)
|
0.038 mg
|
92.83 g
|
20
|
蘆筍花
|
0.2 mg (20.0%)
|
0.131 mg
|
93.11 g
|
堅果及種子類、豆類『維生素B2』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B2 (DV%)
|
維生素B1
|
水分
|
1
|
蒜味杏仁果
|
1.126 mg (112.6%)
|
0.0645 mg
|
1.54 g
|
2
|
杏仁片(生)
|
0.91 mg (91.0%)
|
0.142 mg
|
4.96 g
|
3
|
原味杏仁果
|
0.897 mg (89.7%)
|
0.11 mg
|
1.87 g
|
4
|
糖漬花生仁
|
0.402 mg (40.2%)
|
0.005 mg
|
32.76 g
|
5
|
咖啡豆(曼特寧)
|
0.39 mg (39.0%)
|
0 mg
|
2.13 g
|
6
|
黑芝麻(熟)
|
0.363 mg (36.3%)
|
0.2055 mg
|
1.54 g
|
7
|
鹽酥蠶豆
|
0.311 mg (31.1%)
|
0.033 mg
|
2.72 g
|
8
|
黑芝麻(生)
|
0.269 mg (26.9%)
|
0.9075 mg
|
6.04 g
|
9
|
甜豌豆莢
|
0.265 mg (26.5%)
|
0.1088 mg
|
88.78 g
|
10
|
原味葵瓜子(去殼)
|
0.26 mg (26.0%)
|
1.711 mg
|
3.96 g
|
11
|
黑豆胚芽
|
0.247 mg (24.7%)
|
0.251 mg
|
59.83 g
|
12
|
甘草葵瓜子(帶殼)
|
0.22 mg (22.0%)
|
0.916 mg
|
3.15 g
|
13
|
黃豆
|
0.21 mg (21.0%)
|
0.39 mg
|
11.31 g
|
14
|
黑芝麻粉
|
0.209 mg (20.9%)
|
0.239 mg
|
2.22 g
|
15
|
黃仁黑豆
|
0.207 mg (20.7%)
|
0.426 mg
|
33.46 g
|
16
|
黑豆平均值
|
0.204 mg (20.4%)
|
0.5068 mg
|
22.05 g
|
17
|
青仁黑豆
|
0.201 mg (20.1%)
|
0.5876 mg
|
10.64 g
|
穀物類『維生素B2』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B2 (DV%)
|
維生素B1
|
水分
|
1
|
意麵
|
0.69 mg (69.0%)
|
0.022 mg
|
26.8 g
|
2
|
小麥胚芽
|
0.52 mg (52.0%)
|
2.437 mg
|
4.23 g
|
3
|
米胚芽
|
0.245 mg (24.5%)
|
6.911 mg
|
11.43 g
|
4
|
糙秈米
|
0.148 mg (14.8%)
|
0.325 mg
|
14.37 g
|
5
|
糙薏仁
|
0.125 mg (12.5%)
|
0.4277 mg
|
11.01 g
|
6
|
燕麥片
|
0.12 mg (12.0%)
|
0.24 mg
|
10.1 g
|
7
|
雙色水果玉米
|
0.118 mg (11.8%)
|
0.075 mg
|
76.24 g
|
8
|
小米
|
0.11 mg (11.0%)
|
0.455 mg
|
12.26 g
|
9
|
蕎麥
|
0.11 mg (11.0%)
|
0.5333 mg
|
13.24 g
|
10
|
黑秈糯米
|
0.1 mg (10.0%)
|
0.458 mg
|
14.81 g
|
水果類『維生素B2』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B2 (DV%)
|
維生素B1
|
水分
|
1
|
帶殼龍眼乾
|
0.457 mg (45.7%)
|
0.019 mg
|
19.66 g
|
2
|
龍眼乾
|
0.418 mg (41.8%)
|
0.026 mg
|
18.24 g
|
3
|
榴槤
|
0.225 mg (22.5%)
|
0.1965 mg
|
63.29 g
|
4
|
酪梨(室溫存放3天)
|
0.216 mg (21.6%)
|
0.057 mg
|
84.84 g
|
5
|
酪梨(室溫存放0天)
|
0.175 mg (17.5%)
|
0.061 mg
|
84.96 g
|
6
|
酪梨(室溫存放6天)
|
0.168 mg (16.8%)
|
0.06 mg
|
83.24 g
|
7
|
黑棗
|
0.15 mg (15.0%)
|
0.063 mg
|
34.83 g
|
8
|
龍眼
|
0.14 mg (14.0%)
|
0.0125 mg
|
79.72 g
|
9
|
釋迦
|
0.14 mg (14.0%)
|
0.02 mg
|
70 g
|
10
|
酪梨平均值(綠皮)
|
0.14 mg (14.0%)
|
0.0539 mg
|
85.54 g
|
11
|
紅棗
|
0.12 mg (12.0%)
|
0.092 mg
|
35.78 g
|
12
|
百香果汁
|
0.11 mg (11.0%)
|
0.004 mg
|
79.58 g
|
13
|
酪梨(綠皮)
|
0.104 mg (10.4%)
|
0.0467 mg
|
86.11 g
|
14
|
鳳梨釋迦
|
0.102 mg (10.2%)
|
0.099 mg
|
71.48 g
|
15
|
台灣土棗
|
0.1 mg (10.0%)
|
0.107 mg
|
75.12 g
|
16
|
百香果
|
0.1 mg (10.0%)
|
0 mg
|
84 g
|
蛋類『維生素B2』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B2 (DV%)
|
維生素B1
|
水分
|
1
|
鴨鹹蛋黃
|
1.718 mg (171.8%)
|
0.8495 mg
|
24.19 g
|
2
|
鵪鶉鐵蛋
|
1.01 mg (101.0%)
|
0.403 mg
|
20.39 g
|
3
|
鴨蛋黃
|
0.88 mg (88.0%)
|
0.75 mg
|
49.7 g
|
4
|
鵪鶉蛋
|
0.695 mg (69.5%)
|
0.1395 mg
|
72.11 g
|
5
|
雞蛋(高次亞麻油酸)
|
0.657 mg (65.7%)
|
0.063 mg
|
74.5 g
|
6
|
荷包蛋(不加油)
|
0.637 mg (63.7%)
|
0.088 mg
|
72.24 g
|
7
|
烏骨雞蛋黃
|
0.632 mg (63.2%)
|
0.235 mg
|
50.82 g
|
8
|
煎蛋(不加油)
|
0.621 mg (62.1%)
|
0.0715 mg
|
69.02 g
|
9
|
雞蛋黃(高維生素E)
|
0.62 mg (62.0%)
|
0.301 mg
|
49.66 g
|
10
|
紅面番鴨蛋
|
0.59 mg (59.0%)
|
0.268 mg
|
70.92 g
|
11
|
雞蛋(高維生素E)
|
0.58 mg (58.0%)
|
0.082 mg
|
75.26 g
|
12
|
雞蛋黃(白殼)
|
0.577 mg (57.7%)
|
0.222 mg
|
51.91 g
|
13
|
鵪鶉鹹蛋
|
0.57 mg (57.0%)
|
0.063 mg
|
66.93 g
|
14
|
鴿蛋
|
0.57 mg (57.0%)
|
0.046 mg
|
80.76 g
|
15
|
鴨熟鹹蛋
|
0.569 mg (56.9%)
|
0.1255 mg
|
65.88 g
|
16
|
炒蛋(加油3大匙)
|
0.567 mg (56.7%)
|
0.067 mg
|
65.34 g
|
17
|
雞蛋黃平均值
|
0.554 mg (55.4%)
|
0.2255 mg
|
52.82 g
|
18
|
鴨生鹹蛋
|
0.55 mg (55.0%)
|
0.215 mg
|
69.14 g
|
19
|
初卵雞蛋
|
0.546 mg (54.6%)
|
0.181 mg
|
76.35 g
|
20
|
鴨鹹蛋平均值
|
0.544 mg (54.4%)
|
0.1882 mg
|
66.7 g
|
21
|
烏骨雞蛋白
|
0.537 mg (53.7%)
|
0.01 mg
|
87.08 g
|
22
|
雞蛋(白殼)
|
0.536 mg (53.6%)
|
0.0783 mg
|
75.71 g
|
23
|
雞滷蛋白(浸泡隔夜)
|
0.535 mg (53.5%)
|
0.03 mg
|
72.43 g
|
24
|
雞蛋黃(黃殼)
|
0.532 mg (53.2%)
|
0.229 mg
|
53.74 g
|
25
|
雞滷蛋(浸泡隔夜)
|
0.521 mg (52.1%)
|
0.0474 mg
|
63.21 g
|
26
|
雞水煮蛋黃
|
0.519 mg (51.9%)
|
0.189 mg
|
49.2 g
|
27
|
鴨蛋
|
0.517 mg (51.7%)
|
0.237 mg
|
71.23 g
|
28
|
烏骨雞蛋
|
0.514 mg (51.4%)
|
0.08 mg
|
72.27 g
|
29
|
鴨熟鹹蛋(薄鹽)
|
0.512 mg (51.2%)
|
0.224 mg
|
65.07 g
|
30
|
溫泉蛋
|
0.511 mg (51.1%)
|
0.089 mg
|
73.64 g
|
31
|
土雞蛋
|
0.506 mg (50.6%)
|
0.054 mg
|
76.48 g
|
32
|
滷蛋白平均值
|
0.502 mg (50.2%)
|
0.0273 mg
|
73.46 g
|
33
|
雞蛋平均值
|
0.494 mg (49.4%)
|
0.0897 mg
|
75.92 g
|
34
|
雞滷蛋黃(浸泡隔夜)
|
0.491 mg (49.1%)
|
0.085 mg
|
43.27 g
|
35
|
滷蛋黃平均值
|
0.478 mg (47.8%)
|
0.0925 mg
|
44.31 g
|
36
|
雞水煮蛋
|
0.47 mg (47.0%)
|
0.0654 mg
|
74.03 g
|
37
|
荷包蛋(加油1小匙)
|
0.47 mg (47.0%)
|
0.0705 mg
|
69.31 g
|
38
|
雞滷蛋白(現煮)
|
0.469 mg (46.9%)
|
0.0245 mg
|
74.49 g
|
39
|
雞蛋(高DHA)
|
0.468 mg (46.8%)
|
0.0585 mg
|
76.14 g
|
40
|
雞滷蛋(現煮)
|
0.467 mg (46.7%)
|
0.0492 mg
|
65.05 g
|
41
|
雞滷蛋黃(現煮)
|
0.464 mg (46.4%)
|
0.1 mg
|
45.35 g
|
42
|
雞蛋白(白殼)
|
0.465 mg (46.5%)
|
0.0055 mg
|
88.68 g
|
43
|
鵝蛋
|
0.46 mg (46.0%)
|
0.108 mg
|
70.23 g
|
44
|
雞蛋(黃殼)
|
0.453 mg (45.3%)
|
0.1011 mg
|
76.13 g
|
45
|
鵪鶉滷蛋
|
0.449 mg (44.9%)
|
0.011 mg
|
56.96 g
|
46
|
雞蛋白平均值
|
0.445 mg (44.5%)
|
0.0053 mg
|
87.56 g
|
47
|
滷蛋平均值
|
0.444 mg (44.4%)
|
0.0374 mg
|
64.31 g
|
48
|
雞蛋(高亞麻油酸)
|
0.436 mg (43.6%)
|
0.075 mg
|
76.87 g
|
49
|
雞蛋白(黃殼)
|
0.425 mg (42.5%)
|
0.005 mg
|
86.44 g
|
50
|
茶葉蛋黃(浸泡隔夜)
|
0.423 mg (42.3%)
|
0.091 mg
|
49.54 g
|
乳品類『維生素B2』排行榜 (水分 ≥ 10 g;每100克食材;g = 克)
#
|
食材名稱
|
維生素B2 (DV%)
|
維生素B1
|
水分
|
1
|
切片乾酪(低脂)
|
0.76 mg (76.0%)
|
0.034 mg
|
50.92 g
|
2
|
加糖部份脫脂煉乳
|
0.539 mg (53.9%)
|
0.077 mg
|
26.69 g
|
3
|
乾酪粉
|
0.493 mg (49.3%)
|
0.03 mg
|
15 g
|
4
|
刨絲乾酪
|
0.476 mg (47.6%)
|
0.039 mg
|
44.37 g
|
5
|
切片乾酪
|
0.464 mg (46.4%)
|
0.1215 mg
|
47.16 g
|
6
|
中脂調味乳(維生素強化)
|
0.37 mg (37.0%)
|
0.16 mg
|
86.9 g
|
7
|
脫脂強化鮮乳(鈣強化)
|
0.36 mg (36.0%)
|
0.027 mg
|
89.03 g
|
8
|
中脂凝態發酵乳(草莓)
|
0.35 mg (35.0%)
|
0.03 mg
|
77.2 g
|
9
|
淡煉乳
|
0.35 mg (35.0%)
|
0.04 mg
|
74.5 g
|
10
|
脫脂強化鮮乳(鐵強化)
|
0.337 mg (33.7%)
|
0.033 mg
|
89.26 g
|
11
|
中脂保久乳
|
0.275 mg (27.5%)
|
0.034 mg
|
89.27 g
|
12
|
脫脂凝態發酵乳(纖維強化)
|
0.274 mg (27.4%)
|
0.064 mg
|
78.55 g
|
13
|
高脂凝態發酵乳(纖維強化)
|
0.265 mg (26.5%)
|
0.03 mg
|
80.27 g
|
14
|
中脂調味保久乳(布丁)
|
0.24 mg (24.0%)
|
0.03 mg
|
86.4 g
|
15
|
全脂凝態發酵乳
|
0.235 mg (23.5%)
|
0.0395 mg
|
78.99 g
|
16
|
全脂保久乳
|
0.225 mg (22.5%)
|
0.031 mg
|
87.65 g
|
17
|
脫脂濃稠發酵乳
|
0.215 mg (21.5%)
|
0.038 mg
|
83.89 g
|
18
|
中脂濃稠發酵乳
|
0.211 mg (21.1%)
|
0.037 mg
|
81.64 g
|
19
|
保久羊乳
|
0.209 mg (20.9%)
|
0.026 mg
|
88.57 g
|
20
|
高脂保久乳
|
0.204 mg (20.4%)
|
0.023 mg
|
87.73 g
|
21
|
脫脂濃稠發酵乳(啤酒酵母)
|
0.203 mg (20.3%)
|
0.109 mg
|
90.95 g
|
22
|
中脂凝態發酵乳(蘆薈)
|
0.202 mg (20.2%)
|
0.036 mg
|
79.74 g
|
23
|
中脂調味保久羊乳(果汁)
|
0.2 mg (20.0%)
|
0.024 mg
|
84.05 g
|
24
|
低脂強化鮮乳(維生素E強化)
|
0.2 mg (20.0%)
|
0.03 mg
|
90.8 g
|
肉類『維生素B2』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B2 (DV%)
|
維生素B1
|
水分
|
1
|
膽肝
|
7.32 mg (732.0%)
|
0.22 mg
|
40.3 g
|
2
|
醃燻豬肝
|
6.034 mg (603.4%)
|
0.27 mg
|
61.07 g
|
3
|
雞肝(肉雞)
|
2.365 mg (236.5%)
|
0.3955 mg
|
73.86 g
|
4
|
鵝肝
|
2.243 mg (224.3%)
|
0.455 mg
|
73.47 g
|
5
|
豬肝
|
2.21 mg (221.0%)
|
0.3325 mg
|
70.73 g
|
6
|
豬腎
|
1.877 mg (187.7%)
|
0.304 mg
|
80.38 g
|
7
|
雞心(肉雞)
|
1.458 mg (145.8%)
|
0.1845 mg
|
70.97 g
|
8
|
鵝心
|
0.955 mg (95.5%)
|
0.204 mg
|
64.68 g
|
9
|
豬心
|
0.584 mg (58.4%)
|
0.3095 mg
|
76.76 g
|
10
|
鴨賞
|
0.53 mg (53.0%)
|
0.08 mg
|
38.9 g
|
11
|
土番鴨
|
0.52 mg (52.0%)
|
0.36 mg
|
75.6 g
|
12
|
全鴨平均值(去皮)
|
0.462 mg (46.2%)
|
0.2815 mg
|
77.08 g
|
13
|
豬舌
|
0.447 mg (44.7%)
|
0.334 mg
|
69.14 g
|
14
|
熟鵝腿肉
|
0.44 mg (44.0%)
|
0.06 mg
|
56.7 g
|
15
|
雞睪丸
|
0.412 mg (41.2%)
|
0.156 mg
|
85.23 g
|
16
|
太空鴨(去皮)
|
0.403 mg (40.3%)
|
0.203 mg
|
78.56 g
|
17
|
小羊腰脊肉
|
0.367 mg (36.7%)
|
0.187 mg
|
75.21 g
|
18
|
櫻桃鴨胸肉片
|
0.359 mg (35.9%)
|
0.226 mg
|
60.45 g
|
19
|
鵝胸肉
|
0.341 mg (34.1%)
|
0.121 mg
|
72.99 g
|
20
|
鵝肉
|
0.33 mg (33.0%)
|
0.07 mg
|
66.8 g
|
21
|
鴕鳥沙朗肉排
|
0.318 mg (31.8%)
|
0.224 mg
|
70.92 g
|
22
|
鵝腿肉
|
0.311 mg (31.1%)
|
0.094 mg
|
75.58 g
|
23
|
豬粉腸
|
0.305 mg (30.5%)
|
0.105 mg
|
62.41 g
|
24
|
豬頰肉
|
0.3 mg (30.0%)
|
0.367 mg
|
68.32 g
|
25
|
豬空腸
|
0.3 mg (30.0%)
|
0.095 mg
|
66 g
|
26
|
鴕腱肉
|
0.296 mg (29.6%)
|
0.166 mg
|
77.02 g
|
27
|
太空鴨
|
0.289 mg (28.9%)
|
0.248 mg
|
57.26 g
|
28
|
豬肝連
|
0.282 mg (28.2%)
|
0.6195 mg
|
68.57 g
|
29
|
豬腦
|
0.28 mg (28.0%)
|
0.13 mg
|
79.2 g
|
30
|
豬脾臟
|
0.272 mg (27.2%)
|
0.16 mg
|
80.14 g
|
31
|
滷豬腳
|
0.27 mg (27.0%)
|
0.16 mg
|
58.6 g
|
32
|
綿羊肉切片
|
0.27 mg (27.0%)
|
0.09 mg
|
67.8 g
|
33
|
全鴨平均值
|
0.265 mg (26.5%)
|
0.2305 mg
|
61.4 g
|
34
|
鴕鳥菲力肉排
|
0.263 mg (26.3%)
|
0.2335 mg
|
74.41 g
|
35
|
板腱
|
0.255 mg (25.5%)
|
0.0655 mg
|
70.02 g
|
36
|
豬小里肌
|
0.254 mg (25.4%)
|
1.199 mg
|
72.79 g
|
37
|
山羊前腿肉片
|
0.25 mg (25.0%)
|
0.1 mg
|
75.3 g
|
38
|
鴨腿
|
0.248 mg (24.8%)
|
0.195 mg
|
57.14 g
|
39
|
豬前腿外腱肉
|
0.246 mg (24.6%)
|
0.4685 mg
|
73.58 g
|
40
|
牛嫩肩里肌火鍋片
|
0.246 mg (24.6%)
|
0.06 mg
|
65.92 g
|
41
|
牛去骨肩胛小排
|
0.246 mg (24.6%)
|
0.096 mg
|
63.12 g
|
42
|
番鴨
|
0.24 mg (24.0%)
|
0.213 mg
|
65.53 g
|
43
|
僧帽肌
|
0.233 mg (23.3%)
|
0.858 mg
|
67.3 g
|
44
|
雞絞肉
|
0.231 mg (23.1%)
|
0.221 mg
|
71.31 g
|
45
|
蛇肉
|
0.23 mg (23.0%)
|
0.06 mg
|
79.5 g
|
46
|
雞胗(肉雞)
|
0.223 mg (22.3%)
|
0.035 mg
|
80.44 g
|
47
|
去骨肩頸眼羊肉
|
0.221 mg (22.1%)
|
0.117 mg
|
70.59 g
|
48
|
豬上肩肉
|
0.221 mg (22.1%)
|
0.7755 mg
|
66.7 g
|
49
|
豬肚
|
0.221 mg (22.1%)
|
0.0645 mg
|
76.26 g
|
50
|
虎皮蛙
|
0.22 mg (22.0%)
|
0.18 mg
|
76.8 g
|
魚貝類『維生素B2』排行榜 (每100克食材;g = 克)
#
|
食材名稱
|
維生素B2 (DV%)
|
維生素B1
|
水分
|
1
|
九孔螺
|
2.09 mg (209.0%)
|
0.01 mg
|
76.2 g
|
2
|
鯔魚卵(加工)
|
1.907 mg (190.7%)
|
0.046 mg
|
32.73 g
|
3
|
黃鱔
|
1.726 mg (172.6%)
|
0.066 mg
|
78.68 g
|
4
|
紅蟳
|
0.94 mg (94.0%)
|
0.01 mg
|
67.1 g
|
5
|
柴魚片
|
0.89 mg (89.0%)
|
0.05 mg
|
10.9 g
|
6
|
文蛤
|
0.801 mg (80.1%)
|
0.0695 mg
|
87.32 g
|
7
|
大眼金梭魚
|
0.74 mg (74.0%)
|
0.09 mg
|
71.7 g
|
8
|
日本鰻鱺魚片(蒲燒)
|
0.716 mg (71.6%)
|
0.485 mg
|
53.38 g
|
9
|
油魚卵(加工)
|
0.661 mg (66.1%)
|
0.317 mg
|
26.52 g
|
10
|
象牙鳳螺
|
0.637 mg (63.7%)
|
0.0085 mg
|
77 g
|
11
|
鯔魚卵
|
0.634 mg (63.4%)
|
0.016 mg
|
53.14 g
|
12
|
環文蛤
|
0.631 mg (63.1%)
|
0.145 mg
|
83.96 g
|
13
|
鯖魚(醃製)
|
0.59 mg (59.0%)
|
0.08 mg
|
56.8 g
|
14
|
香螺
|
0.578 mg (57.8%)
|
0.027 mg
|
78.94 g
|
15
|
鰆魚卵
|
0.537 mg (53.7%)
|
0.271 mg
|
64.54 g
|
16
|
鹽漬小鱗脂眼鯡(鹹馧仔)
|
0.48 mg (48.0%)
|
0.01 mg
|
60.7 g
|
17
|
鯖魚(生)
|
0.47 mg (47.0%)
|
0.03 mg
|
45.24 g
|
18
|
鯖魚(烤,150度,20分)
|
0.47 mg (47.0%)
|
0.25 mg
|
45.73 g
|
19
|
綠殼菜蛤干(淡菜)
|
0.45 mg (45.0%)
|
0.078 mg
|
19.91 g
|
20
|
鯖魚(烤,180度,10分)
|
0.45 mg (45.0%)
|
0.3 mg
|
47.3 g
|
21
|
鯖魚(烤,150度,30分)
|
0.44 mg (44.0%)
|
0.22 mg
|
32.35 g
|
22
|
鯖魚(煎)
|
0.44 mg (44.0%)
|
0.302 mg
|
42.92 g
|
23
|
鰹魚卵
|
0.418 mg (41.8%)
|
0.259 mg
|
66.16 g
|
24
|
泰勃圓鰺
|
0.41 mg (41.0%)
|
0.244 mg
|
72.83 g
|
25
|
星斑真鯧
|
0.409 mg (40.9%)
|
0.235 mg
|
68.99 g
|
26
|
台灣蜆
|
0.4 mg (40.0%)
|
0.007 mg
|
79.07 g
|
27
|
牡蠣干
|
0.37 mg (37.0%)
|
0.25 mg
|
19.3 g
|
28
|
鯖魚(烤,210度,10分)
|
0.36 mg (36.0%)
|
0.22 mg
|
38.97 g
|
29
|
鯖魚(蒸)
|
0.34 mg (34.0%)
|
0.195 mg
|
47.11 g
|
30
|
真牡蠣
|
0.329 mg (32.9%)
|
0.008 mg
|
86.81 g
|
31
|
真牡蠣平均值
|
0.325 mg (32.5%)
|
0.0355 mg
|
82.99 g
|
32
|
鮸魚卵(加工)
|
0.323 mg (32.3%)
|
0.114 mg
|
61.63 g
|
33
|
鮟鱇魚肝
|
0.321 mg (32.1%)
|
0.07 mg
|
74.8 g
|
34
|
帶殼真牡蠣(生蠔)
|
0.32 mg (32.0%)
|
0.063 mg
|
79.18 g
|
35
|
鯖魚(煮)
|
0.32 mg (32.0%)
|
0.18 mg
|
49.33 g
|
36
|
鯖魚(炸)
|
0.31 mg (31.0%)
|
0.142 mg
|
28.33 g
|
37
|
黑棘鯛(含皮)
|
0.31 mg (31.0%)
|
0.23 mg
|
70.7 g
|
38
|
蝦夷海扇蛤
|
0.299 mg (29.9%)
|
0.012 mg
|
81.12 g
|
39
|
圓鱈魚卵(加工)
|
0.29 mg (29.0%)
|
0.011 mg
|
79.8 g
|
40
|
鯖魚(烤,150度,10分)
|
0.28 mg (28.0%)
|
0.18 mg
|
45.84 g
|
41
|
眼眶魚
|
0.28 mg (28.0%)
|
0.09 mg
|
75.55 g
|
42
|
秋刀魚
|
0.28 mg (28.0%)
|
0.01 mg
|
54.3 g
|
43
|
日本鰻鱺魚片(生)
|
0.278 mg (27.8%)
|
0.205 mg
|
65.25 g
|
44
|
花腹鯖
|
0.27 mg (27.0%)
|
0.13 mg
|
70.5 g
|
45
|
鯖魚(炒)
|
0.27 mg (27.0%)
|
0.169 mg
|
44.52 g
|
46
|
西施舌
|
0.27 mg (27.0%)
|
0.005 mg
|
83.23 g
|
47
|
黑齒牡蠣
|
0.258 mg (25.8%)
|
0.029 mg
|
83.83 g
|
48
|
棕點石斑魚
|
0.257 mg (25.7%)
|
0.195 mg
|
76.93 g
|
49
|
康氏馬加鰆切片(去皮)
|
0.254 mg (25.4%)
|
0.054 mg
|
70.23 g
|
50
|
長體油胡瓜魚
|
0.251 mg (25.1%)
|
0.007 mg
|
79.79 g
|
建議量佔比 DV% = 『維生素B2』 / 建議量
|
建議量1 mg (19至30歲,女性,52 kg)
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◎維生素B2含量最高的植物性食物是菇類
操作說明 1.選擇類別:穀物類、澱粉類、堅果種子類、豆類、蔬菜類、水果類、菇類、藻類等共18個類別 2.選擇成分:主要成分(熱量、水分、粗蛋白、脂肪、碳水化合物、灰分)及詳細成分(醣類、礦物質、維生素、脂肪酸、胺基酸等) 3.排行順序:由高至低(預設) 或 由低至高 排序 4.篩選條件:可設定兩個篩選條件,不符合即剔除。當 "≥" (或 "≤) 後方數字空白,僅會顯示要篩選的營養成分含量(不剔除) 5.設定基準:預設以食材100克為基準,亦可計算營養密度(例如除以熱量),或調整水分
營養成分排行榜:互動式工作表 (資料載入需5~20秒,請稍候...)
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