Vitamin B2 (Riboflavin) Content of Foods (1121 - 1130)

-

(per 16 g edible portion)
Olive (pickles, green olives)
0.01 mg

(per 64 g edible portion)
Satsuma mandarin (canned in light syrup, solids)
0.02 mg

(per 100 g edible portion)
Fig (canned in heavy syrup)
0.01 mg

(per 50 g edible portion)
Strawberry (raw)
0.01 mg

(per 70 g edible portion)
Apricot (raw)
0.01 mg

(per 50 g edible portion)
Black gram sprout (boiled)
-

(per 10 g edible portion)
Mukago (raw)
0.05 mg

(per 410 g edible portion)
Japanese butterbur (petiole, raw)
-

(per 12 g edible portion)
Radish (root, raw)
-

(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)

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