The amount of Vegetables that contain 1.4 mg of Vitamin B2 (Riboflavin) (481 - 490)

• 

  0.18 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 7.8
• 

  0.13 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 10.8
• 

  0.02 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 70
• 

  0.02 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 70
• 

  0.02 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 70
• 

  0.12 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 11.7
• 

  0.1 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 14
• 

  0.12 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 11.7
• 

  0.11 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 12.7
• 

  0.17 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 8.2