Foods Low in Vitamin B2 (Riboflavin) (1261st - 1280th) (per 100 g edible portion)

• Lactic ice (regular)
  
  0.15 mg
• Shoyu, Soy sauce (saishikomi-shoyu)
  
  0.15 mg
• Garlic (garlic powder)
  
  0.15 mg
• Adzuki bean (whole, dried, raw)
  
  0.16 mg
• Pea (oil-roasted and salted)
  
  0.16 mg
• Soy protein (structured type)
  
  0.16 mg
• Watermelon seed (roasted and salted)
  
  0.16 mg
• Asatsuki (leaves, raw)
  
  0.16 mg
• Ashitaba (stems and leaves, boiled)
  
  0.16 mg
• Green pea (raw)
  
  0.16 mg
• Turnip (leaves, raw)
  
  0.16 mg
• Gyoja-ninniku (leaves, raw)
  
  0.16 mg
• Perilla (seeds, raw)
  
  0.16 mg
• Garland chrysanthemum (leaves, raw)
  
  0.16 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.16 mg
• Red sweet pepper (fruit, sauted)
  
  0.16 mg
• Brussels sprout (head, boiled)
  
  0.16 mg
• Bunashimeji (raw)
  
  0.16 mg
• Amago salmon (cultured, raw)
  
  0.16 mg
• Anglerfish (raw)
  
  0.16 mg