The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (401 - 410)

• 

  0.08 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 18.8
• 

  0.05 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 30
• 

  0.04 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 37.5
• 

  0.01 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 150
• 

  0.01 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 150
• 

  0.04 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 37.5
• 

  0.01 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 150
• 

  0.59 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 2.5
• 

  0.03 mg

  (per 100 g edible portion)

  Mini-kyarotto (root, raw)
  × 50
• 

  0.04 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 37.5