The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1641 - 1650)

• 

  0.01 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 90
• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 90
• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 90
• 

  0.05 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 18
• 

  0.06 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 15
• 

  0.06 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 15
• 

  0.03 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 30
• 

  0.14 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 6.4
• 

  0.33 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 2.7
• 

  0.07 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 12.9