The amount of Vegetables that contain 1.3 mg of Vitamin B2 (Riboflavin) (321 - 330)

• 

  0.13 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 10
• 

  0.17 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 7.6
• 

  0.22 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 5.9
• 

  0.18 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 7.2
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 130
• 

  0.07 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 18.6
• 

  0.01 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 130
• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 130
• 

  0.01 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 130
• 

  0.05 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 26