The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1781 - 1790)

• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 8
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 8
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 40
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 40
• 

  0.08 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 5
• 

  0.08 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 5
• 

  0.06 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 6.7
• 

  0.11 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 3.6
• 

  0.06 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 6.7
• 

  0.11 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 3.6