The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (2241 - 2250)

• 

  0.18 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 5
• 

  0.13 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 6.9
• 

  0.02 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 45
• 

  0.02 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 45
• 

  0.02 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 45
• 

  0.12 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 7.5
• 

  0.1 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 9
• 

  0.12 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 7.5
• 

  0.11 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 8.2
• 

  0.17 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 5.3