The amount of Vegetables that contain 0.9 mg of Vitamin B2 (Riboflavin) (501 - 502)

• 

  0.04 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 22.5
• 

  0.01 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 90