Vitamin B2 (Riboflavin) Content of Vegetables
0.04 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
0.31 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
0.04 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
0.14 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.08 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.14 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
-
(per 1 g edible portion)
Perilla (leaves, raw)
0.12 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
0.55 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
0.5 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
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