The amount of Vegetables that contain 1.3 mg of Vitamin B2 (Riboflavin)
(301 - 310)
0.09 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
×
14.4
0.01 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
×
130
0.04 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
×
32.5
0.01 mg
(per 12 g edible portion)
Pickle (sour type)
×
130
0.37 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
×
3.5
0.01 mg
(per 20 g edible portion)
Asparagus (canned in brine)
×
130
0.02 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
×
65
0.02 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
×
65
0.02 mg
(per 50 g edible portion)
Mung bean sprout (raw)
×
65
0.01 mg
(per 20 g edible portion)
Myoga (spike, raw)
×
130
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