Foods High in Vitamin B2 (Riboflavin) (1681st - 1700th) (per 100 g edible portion)

• Daikon, Japanese radish (root with skin, boiled)
  
  0.01 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.01 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0.01 mg
• Zuiki (dried ziuki, boiled)
  
  0.01 mg
• Pickle (sweet type)
  
  0.01 mg
• Cabbage (head, boiled)
  
  0.01 mg
• Spaghetti squash (fruit, raw)
  
  0.01 mg
• Udo (stem, raw)
  
  0.01 mg
• Soy milk (drink type, coffee flavored)
  
  0.01 mg
• Soybean, Tofu (kori-dofu)
  
  0.01 mg
• Broad bean (fuki-mame)
  
  0.01 mg
• Broad bean (otafuku-mame)
  
  0.01 mg
• Pea (uguisu-mame)
  
  0.01 mg
• Kidney bean (mame-kinton)
  
  0.01 mg
• Kidney bean (uzura-mame)
  
  0.01 mg
• Honey
  
  0.01 mg
• Soft sugar (yellow)
  
  0.01 mg
• Satoimo (corm, frozen)
  
  0.01 mg
• Domyojiko
  
  0.01 mg
• Shiratamako
  
  0.01 mg