The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin) (1361 - 1370)

• 

  0.01 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 170
• 

  0.02 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 85
• 

  0.12 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 14.2
• 

  0.06 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 28.3
• 

  0.16 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 10.6
• 

  1.2 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 1.4
• 

  0.11 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 15.5
• 

  0.04 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 42.5
• 

  0.02 mg

  (per 25 g edible portion)

  Japanese chestnut (boiled)
  × 85
• 

  0.01 mg

  (per 9 g edible portion)

  Ginkgo nut (raw)
  × 170