The amount of Foods that contain 2 mg of Vitamin B2 (Riboflavin) (411 - 420)

• 

  0.1 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 20
• 

  0.2 mg

  (per 140 g edible portion)

  Bunashimeji (raw)
  × 10
• 

  0.09 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 22.2
• 

  0.19 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 10.5
• 

  0.12 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 16.7
• 

  0.23 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 8.7
• 

  0.22 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 9.1
• 

  0.01 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 200
• 

  0.06 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 33.3
• 

  0.04 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 50