Vitamin B2 (Riboflavin) Content of Foods
(421 - 430)
0.23 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
-
(per 2 g edible portion)
Perilla (seeds, raw)
0.22 mg
(per 140 g edible portion)
Turnip (leaves, raw)
0.01 mg
(per 5 g edible portion)
Green pea (raw)
0.06 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.04 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0.01 mg
(per 7 g edible portion)
Pea (oil-roasted and salted)
0.02 mg
(per 15 g edible portion)
Adzuki bean (whole, dried, raw)
-
(per 2 g edible portion)
Garlic (garlic powder)
0.03 mg
(per 18 g edible portion)
Shoyu, Soy sauce (saishikomi-shoyu)
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