The amount of Vegetables that contain 1.3 mg of Vitamin B2 (Riboflavin) (181 - 190)

• 

  0.24 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 5.4
• 

  0.17 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 7.6
• 

  0.06 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 21.7
• 

  0.17 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, boiled)
  × 7.6
• 

  0.12 mg

  (per 240 g edible portion)

  Sweet corn (immature kernels, raw)
  × 10.8
• 

  0.01 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 130
• 

  0.18 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 7.2
• 

  0.02 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 65
• 

  0.01 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 130
• 

  0.02 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 65