The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (421 - 430)

• 

  0.05 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 30
• 

  0.03 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 50
• 

  0.02 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 75
• 

  0.02 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 75
• 

  0.13 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 11.5
• 

  0.02 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 75
• 

  0.04 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 37.5
• 

  0.04 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 37.5
• 

  0.07 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 21.4
• 

  0.43 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 3.5