The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (221 - 230)

• 

  0.02 mg

  (per 30 g edible portion)

  Okra (pods, raw)
  × 75
• 

  0.22 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 6.8
• 

  0.01 mg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 150
• 

  0.05 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 30
• 

  0.22 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 6.8
• 

  0.02 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 75
• 

  0.03 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 50
• 

  0.01 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 150
• 

  0.04 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 37.5
• 

  0.08 mg

  (per 100 g edible portion)

  Hana-nira (scape and flower bud, raw)
  × 18.8