The amount of Vegetables that contain 0.9 mg of Vitamin B2 (Riboflavin)
0.04 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
×
22.5
0.31 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
×
2.9
0.04 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
×
22.5
0.14 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
×
6.4
0.08 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
×
11.3
0.14 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
×
6.4
0.12 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
×
7.5
0.55 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
×
1.6
0.5 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
×
1.8
0.12 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
×
7.5
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