Vitamin B2 (Riboflavin) Content of Foods
(791 - 800)
0.01 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
0.04 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.01 mg
(per 12 g edible portion)
Pickle (sour type)
0.37 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
0.01 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0.01 mg
(per 15 g edible portion)
Mung bean (whole, dried, boiled)
0.01 mg
(per 15 g edible portion)
Pea (whole, dried, boiled)
0.01 mg
(per 20 g edible portion)
Adzuki bean (whole, dried, boiled)
0.05 mg
(per 80 g edible portion)
Potatoe (fried potato)
0.14 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
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