The amount of Potatoes and Starches that contain 0.5 mg of Vitamin B2 (Riboflavin)
0.03 mg
(per 33 g edible portion)
Sweet potatoe (mushikiriboshi)
×
16.7
0.05 mg
(per 80 g edible portion)
Potatoe (fried potato)
×
10
0.14 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
×
3.6
0.13 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
×
3.8
0.08 mg
(per 190 g edible portion)
Chinese yam, Ichoimo (tuberous root, raw)
×
6.3
0.01 mg
(per 10 g edible portion)
Potatoe (dehydrated mashed potato)
×
50
0.11 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
×
4.5
0.02 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
×
25
0.03 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
×
16.7
0.07 mg
(per 245 g edible portion)
Sweet potatoe (tuberous root, steamed)
×
7.1
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