The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (341 - 350)

• 

  0.06 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 25
• 

  0.06 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 25
• 

  0.03 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 50
• 

  0.14 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 10.7
• 

  0.33 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 4.5
• 

  0.07 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 21.4
• 

  0.05 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 30
• 

  0.02 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 75
• 

  0.02 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 75
• 

  0.02 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 75