Vitamin B2 (Riboflavin) Content of Foods
(1031 - 1040)
0.05 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
0.03 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
-
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
0.02 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0.02 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.13 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0.02 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
0.04 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0.04 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0.07 mg
(per 265 g edible portion)
Red cabbage (head, raw)
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