The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (381 - 390)

• 

  0.08 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 18.8
• 

  0.06 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 25
• 

  0.11 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 13.6
• 

  0.06 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 25
• 

  0.11 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 13.6
• 

  0.48 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish, Pickle (nukamiso-zuke)
  × 3.1
• 

  0.08 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 18.8
• 

  0.27 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 5.6
• 

  0.01 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 150
• 

  0.05 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 30