The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (261 - 270)

• 

  0.1 mg

  (per 140 g edible portion)

  Lily bulb (bulb, boiled)
  × 15
• 

  0.09 mg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 16.7
• 

  0.03 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 50
• 

  0.21 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 7.1
• 

  0.04 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 37.5
• 

  0.04 mg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 37.5
• 

  0.12 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 12.5
• 

  0.06 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 25
• 

  0.1 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 15
• 

  0.05 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 30