Foods High in Vitamin B2 (Riboflavin) (1661st - 1680th) (per 100 g edible portion)

• Satsuma mandarin (fruit juices, juice with juice sacs)
  
  0.01 mg
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  0.01 mg
• Mume, Japanese apricot (umeboshi, pickles, seasoned)
  
  0.01 mg
• Mume, Japanese apricot (umeboshi, salted pickles)
  
  0.01 mg
• Strawberry (jam, lightly sweetened)
  
  0.01 mg
• Strawberry (jam, heavily sweetened)
  
  0.01 mg
• Apricot (jam, lightly sweetened)
  
  0.01 mg
• Apricot (canned in heavy syrup)
  
  0.01 mg
• East Indian lotus root (rhizome, raw)
  
  0.01 mg
• Scallion (pickles, sweetened)
  
  0.01 mg
• Japanese butterbur (petiole, boiled)
  
  0.01 mg
• Chinese cabbage (head, boiled)
  
  0.01 mg
• Wax gourd (friut, boiled)
  
  0.01 mg
• Wax gourd (fruit, raw)
  
  0.01 mg
• Onion (bulb, boiled)
  
  0.01 mg
• Onion (bulb, leached in water)
  
  0.01 mg
• Onion (bulb, raw)
  
  0.01 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.01 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.01 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.01 mg