Vitamin B2 (Riboflavin) Content of Foods
(621 - 630)
0.12 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
0.01 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0.18 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.02 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.01 mg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
0.02 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.07 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.01 mg
(per 10 g edible portion)
Peanut (oil-roasted and salted)
0.01 mg
(per 15 g edible portion)
Peanut (roasted)
0.03 mg
(per 33 g edible portion)
Peanut (dried)
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