The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1421 - 1430)

• 

  0.08 mg

  (per 120 g edible portion)

  Lemon (whole, raw)
  × 5
• 

  0.01 mg

  (per 10 g edible portion)

  European plum (dried)
  × 40
• 

  0.29 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 1.4
• 

  0.1 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 4
• 

  0.09 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 4.4
• 

  0.03 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 13.3
• 

  0.21 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 1.9
• 

  0.04 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 10
• 

  0.04 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 10
• 

  0.12 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 3.3