Vitamin B2 (Riboflavin) Content of Potatoes and Starches
(1 - 10)
0.03 mg
(per 33 g edible portion)
Sweet potatoe (mushikiriboshi)
0.05 mg
(per 80 g edible portion)
Potatoe (fried potato)
0.14 mg
(per 285 g edible portion)
Yatsugashira (corm, raw)
0.13 mg
(per 240 g edible portion)
Sweet potatoe (tuberous root, baked)
0.08 mg
(per 190 g edible portion)
Chinese yam, Ichoimo (tuberous root, raw)
0.01 mg
(per 10 g edible portion)
Potatoe (dehydrated mashed potato)
-
(per 10 g edible portion)
Jerusalem-artichoke (tuber, raw)
0.11 mg
(per 285 g edible portion)
Yatsugashira (corm, boiled)
0.02 mg
(per 57 g edible portion)
Potatoe (tuber, boiled)
0.03 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
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