Potatoes and Starches High in Vitamin B2 (Riboflavin) (1st - 20th) (per 100 g edible portion)

• Sweet potatoe (mushikiriboshi)
  
  0.08 mg
• Potatoe (fried potato)
  
  0.06 mg
• Yatsugashira (corm, raw)
  
  0.06 mg
• Sweet potatoe (tuberous root, baked)
  
  0.06 mg
• Chinese yam, Ichoimo (tuberous root, raw)
  
  0.05 mg
• Potatoe (dehydrated mashed potato)
  
  0.05 mg
• Jerusalem-artichoke (tuber, raw)
  
  0.05 mg
• Japanese yam (tuberous root, raw)
  
  0.04 mg
• Yatsugashira (corm, boiled)
  
  0.04 mg
• Potatoe (tuber, boiled)
  
  0.03 mg
• Potatoe (tuber, raw)
  
  0.03 mg
• Sweet potatoe (tuberous root, steamed)
  
  0.03 mg
• Sweet potatoe (tuberous root, raw)
  
  0.03 mg
• White yam (tuberous root, raw)
  
  0.02 mg
• Chinese yam, Yamatoimo (tuberous root, raw)
  
  0.02 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  0.02 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  0.02 mg
• Potatoe (tuber, steamed)
  
  0.02 mg
• Mizuimo (corm, boiled)
  
  0.02 mg
• Mizuimo (corm, raw)
  
  0.02 mg