The amount of Foods that contain 1.7 mg of Vitamin B2 (Riboflavin)
(1941 - 1950)
0.03 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
×
56.7
0.04 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
×
42.5
0.05 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
×
34
0.03 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
×
56.7
0.02 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
×
85
0.02 mg
(per 120 g edible portion)
Celery (petiole, raw)
×
85
0.13 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
×
13.1
0.02 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
×
85
0.04 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
×
42.5
0.04 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
×
42.5
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