Vitamin B2 (Riboflavin) Content of Foods
(781 - 790)
0.21 mg
(per 550 g edible portion)
Mango (raw)
0.1 mg
(per 247 g edible portion)
Pitaya (raw)
0.01 mg
(per 18 g edible portion)
Kumquat (whole, raw)
0.01 mg
(per 20 g edible portion)
Olive (pickles, ripe olives)
0.01 mg
(per 35 g edible portion)
Akebia (peel, raw)
0.03 mg
(per 50 g edible portion)
Black gram sprout (raw)
0.26 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.05 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0.02 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0.09 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
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