Foods Low in Vitamin B2 (Riboflavin) (741st - 760th) (per 100 g edible portion)

• Hardtack
  
  0.06 mg
• Rye bread
  
  0.06 mg
• Soft rolls
  
  0.06 mg
• Nan
  
  0.06 mg
• Macaroni and Spaghetti (dry form, raw)
  
  0.06 mg
• Corn (corn flour)
  
  0.06 mg
• Sweet potatoe (tuberous root, baked)
  
  0.06 mg
• Yatsugashira (corm, raw)
  
  0.06 mg
• Potatoe (fried potato)
  
  0.06 mg
• Adzuki bean (whole, dried, boiled)
  
  0.06 mg
• Pea (whole, dried, boiled)
  
  0.06 mg
• Mung bean (whole, dried, boiled)
  
  0.06 mg
• Asparagus (canned in brine)
  
  0.06 mg
• Pumpkin, Japan (fruit, raw)
  
  0.06 mg
• Pickle (sour type)
  
  0.06 mg
• Qin cai (stems and leaves, boiled)
  
  0.06 mg
• Arrowhead (tuber, boiled)
  
  0.06 mg
• Komatsuna (leaves, boiled)
  
  0.06 mg
• Water dropwort (stems and leaves, boiled)
  
  0.06 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0.06 mg