Riboflavin Rich Poultry products

Welcome to the list of the top 100 poultry products highest in riboflavin content. Where the amount of riboflavin ranges from 2.69 mg to 0.26 mg per 100g. The top poultry product is Turkey, liver, all classes, cooked, simmered with the highest riboflavin content, which in 100g contains 2.69 mg of riboflavin.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Turkey, liver, all classes, cooked, simmered has a nutritional value score of 18.00 out of 100.

Other important and riboflavin related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Turkey, liver, all classes, cooked, simmered, which is the top of the poultry products list for riboflavin content in your diet, the amount of Energy is 189.00 kcal (9% RDA), the amount of Protein is 27.00 g (48% RDA), the amount of Total Fat is 8.18 g (13% 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 bar chart below as percentages of the recommended daily allowance along with the riboflavin content in Turkey, liver, all classes, cooked, simmered from the list of poultry products.

Top Twenty List - Highest riboflavin Content per 100g

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

1. Turkey, liver, all classes, cooked, simmered 2.69mg
2. Chicken, liver, all classes, cooked, pan-fried 2.31mg
3. Turkey, liver, all classes, raw 2.25mg
4. Chicken, liver, all classes, cooked, simmered 1.99mg
5. Chicken, liver, all classes, raw 1.78mg
6. Turkey, whole, giblets, cooked, simmered 1.54mg
7. Turkey, heart, all classes, cooked, simmered 1.54mg
8. Chicken, broilers or fryers, giblets, cooked, fried 1.52mg
9. Canada Goose, breast meat, skinless, raw 1.52mg
10. Turkey, whole, giblets, raw 1.39mg
11. Turkey, heart, all classes, raw 1.13mg
12. Chicken, capons, giblets, raw 1.12mg
13. Chicken, stewing, giblets, raw 1.11mg
14. Chicken, capons, giblets, cooked, simmered 1.06mg
15. Chicken, broilers or fryers, giblets, cooked, simmered 1.05mg
16. Chicken, stewing, giblets, cooked, simmered 1.05mg
17. Chicken, broilers or fryers, giblets, raw 0.99mg
18. Goose, liver, raw 0.89mg
19. Duck, domesticated, liver, raw 0.89mg
20. Chicken, roasting, giblets, raw 0.82mg

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 Chicken, broilers or fryers, giblets, cooked, fried which contains 2.2 mg in 1.000 cup, chopped or diced (or 145.00 g). For this serving the Energy content is 401.65 kcal (20% RDA), the Protein content is 47.18 g (84% RDA), the Total Fat content is 19.52 g (30% RDA) and the Carbohydrate content is 6.31 g (5% RDA).

Milligrams of riboflavin in poultry products (per 100g)

The list below gives the total riboflavin content in the top 100 items from the general description 'poultry products' 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 45 items. The highest amount of riboflavin from the 45 raw items is in Turkey, liver, all classes, raw where the content is 2.25 mg per 100g. The number of food items which are cooked are 50 items. The highest amount of riboflavin from the 50 cooked items is in Turkey, liver, all classes, cooked, simmered where the amount is 2.69 mg per 100g. Comparing raw and cooked poultry products shows that cooking can change the levels of riboflavin by 0.44 mg in a 100g serving.

Nutritional Information Summary