The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1621 - 1630)

• 

  0.02 mg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 20
• 

  0.02 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 20
• 

  0.02 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 20
• 

  0.01 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 40
• 

  0.13 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 3.1
• 

  0.17 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 2.4
• 

  0.22 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1.8
• 

  0.18 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 2.2
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 40
• 

  0.07 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 5.7