The amount of Vegetables that contain 1.2 mg of Vitamin B2 (Riboflavin)
(481 - 490)
0.18 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
×
6.7
0.13 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
×
9.2
0.02 mg
(per 200 g edible portion)
Onion (bulb, boiled)
×
60
0.02 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
×
60
0.02 mg
(per 200 g edible portion)
Onion (bulb, raw)
×
60
0.12 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
×
10
0.1 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
×
12
0.12 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
×
10
0.11 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
×
10.9
0.17 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
×
7.1
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