The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (301 - 310)

• 

  0.09 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 16.7
• 

  0.01 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 150
• 

  0.04 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 37.5
• 

  0.01 mg

  (per 12 g edible portion)

  Pickle (sour type)
  × 150
• 

  0.37 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, raw)
  × 4.1
• 

  0.01 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 150
• 

  0.02 mg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 75
• 

  0.02 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 75
• 

  0.02 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 75
• 

  0.01 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 150