The amount of Vegetables that contain 1.3 mg of Vitamin B2 (Riboflavin)
(101 - 110)
0.11 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
×
11.8
0.04 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
×
32.5
0.03 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
×
43.3
0.15 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
×
8.7
0.03 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
×
43.3
0.13 mg
(per 100 g edible portion)
Konegi (leaves, raw)
×
10
0.25 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
×
5.2
0.01 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
×
130
0.03 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
×
43.3
0.01 mg
(per 10 g edible portion)
Green pea (boiled)
×
130
<
1
…
6
…
26
>