The amount of Vegetables that contain 1.2 mg of Vitamin B2 (Riboflavin)
(81 - 90)
0.01 mg
(per 5 g edible portion)
Green pea (raw)
×
120
0.06 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
×
20
0.04 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
×
30
0.08 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
×
15
0.38 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
×
3.2
0.05 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
×
24
0.05 mg
(per 30 g edible portion)
Kyona (salted pickles)
×
24
0.26 mg
(per 200 g edible portion)
Kyona (leaves, raw)
×
4.6
0.05 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
×
24
0.04 mg
(per 50 g edible portion)
Edamame (raw)
×
30
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