The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (2101 - 2110)

• 

  0.02 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 20
• 

  0.03 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 13.3
• 

  0.01 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 40
• 

  0.08 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 5
• 

  0.02 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 20
• 

  0.04 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 10
• 

  0.02 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 20
• 

  0.04 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 10
• 

  0.03 mg

  (per 150 g edible portion)

  Soy milk (reconstituted type)
  × 13.3
• 

  0.03 mg

  (per 150 g edible portion)

  Soy milk (regular type)
  × 13.3