The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1801 - 1810)

• 

  0.48 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 0.8
• 

  0.08 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 5
• 

  0.27 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 1.5
• 

  0.01 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 40
• 

  0.05 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 8
• 

  0.01 mg

  (per 25 g edible portion)

  Okara (traditional product)
  × 40
• 

  0.08 mg

  (per 200 g edible portion)

  Soybean, Ganmodoki
  × 5
• 

  0.07 mg

  (per 180 g edible portion)

  Soybean, Tofu (yushi-dofu)
  × 5.7
• 

  0.18 mg

  (per 450 g edible portion)

  Soybean, Tofu (okinawa-tofu)
  × 2.2
• 

  0.16 mg

  (per 400 g edible portion)

  Soybean, Tofu (kinugoshi-tofu)
  × 2.5