The amount of Vegetables that contain 1.4 mg of Vitamin B2 (Riboflavin)
(21 - 30)
0.05 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
×
28
0.08 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
×
17.5
0.01 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
×
140
0.08 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
×
17.5
0.05 mg
(per 25 g edible portion)
Parsley (leaves, raw)
×
28
0.43 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
×
3.3
0.03 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
×
46.7
0.09 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
×
15.6
0.12 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
×
11.7
0.01 mg
(per 5 g edible portion)
Water pepper sprout (raw)
×
140
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