The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (41 - 50)

• 

  0.45 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 3.3
• 

  0.29 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 5.2
• 

  0.01 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, raw)
  × 150
• 

  0.02 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 75
• 

  0.04 mg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 37.5
• 

  0.01 mg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 150
• 

  0.02 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 75
• 

  0.03 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 50
• 

  0.03 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 50
• 

  0.44 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 3.4