Vitamin B2 (Riboflavin) Content of Foods
(751 - 760)
0.04 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
0.01 mg
(per 18 g edible portion)
Zha cai (pickles)
0.01 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0.67 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
0.01 mg
(per 15 g edible portion)
Japanese chestnut (raw)
0.01 mg
(per 9 g edible portion)
Ginkgo nut (boiled)
0.01 mg
(per 12 g edible portion)
Chickpea (whole, dried, boiled)
0.01 mg
(per 20 g edible portion)
Soybean, Tofu (tofu-yo)
0.04 mg
(per 50 g edible portion)
Brown sugar lump
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