Vitamin B2 (Riboflavin) Content of Foods
(481 - 490)
0.06 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
0.08 mg
(per 90 g edible portion)
Common Japanese conger (raw)
0.09 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, baked)
0.03 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
0.15 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.03 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.13 mg
(per 100 g edible portion)
Konegi (leaves, raw)
0.25 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
0.01 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
0.03 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
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