The amount of Potatoes and Starches that contain 0.4 mg of Vitamin B2 (Riboflavin) (21 - 27)

• 

  0.04 mg

  (per 130 g edible portion)

  Sweet potatoe (tuberous root, raw)
  × 10
• 

  0.07 mg

  (per 400 g edible portion)

  Chinese yam, Yamatoimo (tuberous root, raw)
  × 5.7
• 

  0.19 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 2.1
• 

  0.17 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, raw)
  × 2.4
• 

  0.02 mg

  (per 97 g edible portion)

  Potatoe (tuber, steamed)
  × 20
• 

  0.01 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 40
• 

  0.01 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 40