The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin)
(1521 - 1530)
0.02 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
×
85
0.09 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
×
18.9
0.01 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
×
170
0.04 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
×
42.5
0.01 mg
(per 12 g edible portion)
Pickle (sour type)
×
170
0.37 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
×
4.6
0.01 mg
(per 20 g edible portion)
Asparagus (canned in brine)
×
170
0.01 mg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
×
170
0.01 mg
(per 15 g edible portion)
Pea (whole, dried, boiled)
×
170
0.01 mg
(per 20 g edible portion)
Adzuki bean (whole, dried, boiled)
×
170
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77
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115
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