The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (361 - 370)

• 

  0.11 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 13.6
• 

  0.06 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 25
• 

  0.04 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 37.5
• 

  0.06 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 25
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 30
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 30
• 

  0.05 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 30
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 150
• 

  0.01 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 150
• 

  0.08 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 18.8