The amount of Foods that contain 0.4 mg of Vitamin B2 (Riboflavin) (1921 - 1930)

• 

  0.03 mg

  (per 100 g edible portion)

  Fig (raw)
  × 13.3
• 

  0.01 mg

  (per 120 g edible portion)

  Akebia (flesh, raw)
  × 40
• 

  0.08 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 5
• 

  0.05 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 8
• 

  0.04 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 10
• 

  0.01 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 40
• 

  0.01 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 40
• 

  0.04 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 10
• 

  0.01 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 40
• 

  0.59 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.7