The amount of Foods that contain 0.9 mg of Vitamin B2 (Riboflavin) (1941 - 1950)

• 

  0.03 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 30
• 

  0.04 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 22.5
• 

  0.05 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 18
• 

  0.03 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 30
• 

  0.02 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 45
• 

  0.02 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 45
• 

  0.13 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 6.9
• 

  0.02 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 45
• 

  0.04 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 22.5
• 

  0.04 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 22.5