Vitamin B2 (Riboflavin) Content of Foods
(941 - 950)
0.08 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.27 mg
(per 805 g edible portion)
Green ball (head, raw)
0.01 mg
(per 25 g edible portion)
Kanpyo (raw)
0.05 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
-
(per 12 g edible portion)
Green pea (canned in brine)
0.01 mg
(per 25 g edible portion)
Okara (traditional product)
0.08 mg
(per 200 g edible portion)
Soybean, Ganmodoki
0.07 mg
(per 180 g edible portion)
Soybean, Tofu (yushi-dofu)
0.18 mg
(per 450 g edible portion)
Soybean, Tofu (okinawa-tofu)
0.16 mg
(per 400 g edible portion)
Soybean, Tofu (kinugoshi-tofu)
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