The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1221 - 1230)

• 

  0.18 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 5
• 

  0.02 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 45
• 

  0.01 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 90
• 

  0.02 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 45
• 

  0.07 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 12.9
• 

  0.01 mg

  (per 10 g edible portion)

  Peanut (oil-roasted and salted)
  × 90
• 

  0.01 mg

  (per 15 g edible portion)

  Peanut (roasted)
  × 90
• 

  0.03 mg

  (per 33 g edible portion)

  Peanut (dried)
  × 30
• 

  0.01 mg

  (per 5 g edible portion)

  Chickpea (whole, oil-roasted and salted)
  × 90
• 

  0.02 mg

  (per 15 g edible portion)

  Cowpea (whole, dried, raw)
  × 45