The amount of Vegetables that contain 0.4 mg of Vitamin B2 (Riboflavin)

• 

  0.04 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 10
• 

  0.31 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 1.3
• 

  0.04 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 10
• 

  0.14 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 2.9
• 

  0.08 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 5
• 

  0.14 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 2.9
• 

  0.12 mg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 3.3
• 

  0.55 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 0.7
• 

  0.5 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 0.8
• 

  0.12 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 3.3