Vitamin B2 (Riboflavin) Content of Foods
(861 - 870)
0.07 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0.05 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
0.08 mg
(per 165 g edible portion)
Soybean, Tofu (packed-tofu)
0.01 mg
(per 11 g edible portion)
Soybean, Budo-mame
0.01 mg
(per 15 g edible portion)
Broad bean (oil-roasted and salted)
0.01 mg
(per 15 g edible portion)
Cowpea (whole, dried, boiled)
0.01 mg
(per 21 g edible portion)
Adzuki bean, An, Bean paste (koshi-an)
0.08 mg
(per 190 g edible portion)
Chinese yam, Ichoimo (tuberous root, raw)
0.01 mg
(per 10 g edible portion)
Potatoe (dehydrated mashed potato)
-
(per 10 g edible portion)
Jerusalem-artichoke (tuber, raw)
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