The amount of Potatoes and Starches that contain 0.4 mg of Vitamin B2 (Riboflavin)

• 

  0.03 mg

  (per 33 g edible portion)

  Sweet potatoe (mushikiriboshi)
  × 13.3
• 

  0.05 mg

  (per 80 g edible portion)

  Potatoe (fried potato)
  × 8
• 

  0.14 mg

  (per 285 g edible portion)

  Yatsugashira (corm, raw)
  × 2.9
• 

  0.13 mg

  (per 240 g edible portion)

  Sweet potatoe (tuberous root, baked)
  × 3.1
• 

  0.08 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 5
• 

  0.01 mg

  (per 10 g edible portion)

  Potatoe (dehydrated mashed potato)
  × 40
• 

  0.11 mg

  (per 285 g edible portion)

  Yatsugashira (corm, boiled)
  × 3.6
• 

  0.02 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 20
• 

  0.03 mg

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 13.3
• 

  0.07 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 5.7