The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (281 - 290)

• 

  0.01 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 150
• 

  0.01 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 150
• 

  0.04 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 37.5
• 

  0.01 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 150
• 

  0.01 mg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 150
• 

  0.67 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 2.2
• 

  0.03 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 50
• 

  0.26 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 5.8
• 

  0.05 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 30
• 

  0.02 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 75