The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (461 - 470)

• 

  0.03 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 50
• 

  0.01 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 150
• 

  0.08 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 18.8
• 

  0.02 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 75
• 

  0.04 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 37.5
• 

  0.02 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 75
• 

  0.04 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 37.5
• 

  0.02 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 75
• 

  0.04 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 37.5
• 

  0.19 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 7.9