The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (61 - 70)

• 

  0.03 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 50
• 

  0.02 mg

  (per 10 g edible portion)

  Rocket salad (leaves, raw)
  × 75
• 

  0.07 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 21.4
• 

  0.02 mg

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 75
• 

  0.03 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 50
• 

  0.09 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 16.7
• 

  0.19 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 7.9
• 

  0.12 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 12.5
• 

  0.23 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 6.5
• 

  0.22 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 6.8