The amount of Vegetables that contain 1.4 mg of Vitamin B2 (Riboflavin)
(41 - 50)
0.45 mg
(per 250 g edible portion)
Spinach (leaves, raw)
×
3.1
0.29 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
×
4.8
0.01 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
×
140
0.02 mg
(per 10 g edible portion)
Kiriboshi-daikon
×
70
0.04 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
×
35
0.01 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
×
140
0.02 mg
(per 10 g edible portion)
Basil (leaves, raw)
×
70
0.03 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
×
46.7
0.03 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
×
46.7
0.44 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
×
3.2
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