The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (241 - 250)

• 

  0.16 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, sauted)
  × 9.4
• 

  0.01 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 150
• 

  0.02 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 75
• 

  0.12 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 12.5
• 

  0.06 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 25
• 

  0.16 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 9.4
• 

  1.2 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 1.3
• 

  0.11 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 13.6
• 

  0.04 mg

  (per 265 g edible portion)

  Artichoke (flower bud, boiled)
  × 37.5
• 

  0.29 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 5.2