The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (821 - 830)

• 

  0.1 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 9
• 

  0.2 mg

  (per 140 g edible portion)

  Bunashimeji (raw)
  × 4.5
• 

  0.09 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 10
• 

  0.19 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 4.7
• 

  0.12 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 7.5
• 

  0.23 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 3.9
• 

  0.22 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 4.1
• 

  0.01 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 90
• 

  0.06 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 15
• 

  0.04 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 22.5