Vitamin B2 (Riboflavin) Content of Foods
(701 - 710)
0.02 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
0.12 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.06 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
0.16 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
1.2 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
0.11 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.04 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0.02 mg
(per 25 g edible portion)
Japanese chestnut (boiled)
0.01 mg
(per 9 g edible portion)
Ginkgo nut (raw)
-
(per 4 g edible portion)
Yuba (dried type)
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