The amount of Vegetables that contain 1.3 mg of Vitamin B2 (Riboflavin) (81 - 90)

• 

  0.01 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 130
• 

  0.06 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 21.7
• 

  0.04 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 32.5
• 

  0.08 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 16.3
• 

  0.38 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 3.4
• 

  0.05 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 26
• 

  0.05 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 26
• 

  0.26 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 5
• 

  0.05 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 26
• 

  0.04 mg

  (per 50 g edible portion)

  Edamame (raw)
  × 32.5