The amount of Foods that contain 1.6 mg of Vitamin B2 (Riboflavin) (1521 - 1530)

• 

  0.02 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 80
• 

  0.09 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 17.8
• 

  0.01 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 160
• 

  0.04 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 40
• 

  0.01 mg

  (per 12 g edible portion)

  Pickle (sour type)
  × 160
• 

  0.37 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 4.3
• 

  0.01 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 160
• 

  0.01 mg

  (per 15 g edible portion)

  Mung bean (whole, dried, boiled)
  × 160
• 

  0.01 mg

  (per 15 g edible portion)

  Pea (whole, dried, boiled)
  × 160
• 

  0.01 mg

  (per 20 g edible portion)

  Adzuki bean (whole, dried, boiled)
  × 160