Foods Low in Vitamin B2 (Riboflavin) (681st - 700th) (per 100 g edible portion)

• Kintoki (root without skin, raw)
  
  0.05 mg
• Table beet (root, raw)
  
  0.05 mg
• Ne-mitsuba (leaves, boiled)
  
  0.05 mg
• Myoga (spike, raw)
  
  0.05 mg
• Mung bean sprout (raw)
  
  0.05 mg
• Scallion (bulb, raw)
  
  0.05 mg
• Esharotto (bulb, raw)
  
  0.05 mg
• Rhubarb (petiole, raw)
  
  0.05 mg
• Bracken (young shoots, boiled)
  
  0.05 mg
• Fig (dried)
  
  0.05 mg
• Mume, Japanese apricot (raw)
  
  0.05 mg
• White sapote (raw)
  
  0.05 mg
• Shiro-kikurage (boiled)
  
  0.05 mg
• Tsukudani
  
  0.05 mg
• Pacific Ocean perch (raw)
  
  0.05 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  0.05 mg
• Alfonsino (raw)
  
  0.05 mg
• Red sea bream (wild, raw)
  
  0.05 mg
• Walleye pollack (surimi)
  
  0.05 mg
• Sandfish (namaboshi)
  
  0.05 mg