The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1501 - 1510)

• 

  0.02 mg

  (per 25 g edible portion)

  Kikurage (boiled)
  × 20
• 

  0.01 mg

  (per 20 g edible portion)

  Lychee (raw)
  × 40
• 

  0.21 mg

  (per 550 g edible portion)

  Mango (raw)
  × 1.9
• 

  0.1 mg

  (per 247 g edible portion)

  Pitaya (raw)
  × 4
• 

  0.01 mg

  (per 18 g edible portion)

  Kumquat (whole, raw)
  × 40
• 

  0.01 mg

  (per 20 g edible portion)

  Olive (pickles, ripe olives)
  × 40
• 

  0.01 mg

  (per 35 g edible portion)

  Akebia (peel, raw)
  × 40
• 

  0.03 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 13.3
• 

  0.26 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 1.5
• 

  0.05 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 8