The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (101 - 110)

• 

  0.11 mg

  (per 95 g edible portion)

  Asparagus (shoots, raw)
  × 13.6
• 

  0.04 mg

  (per 28 g edible portion)

  Asatsuki (leaves, boiled)
  × 37.5
• 

  0.03 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 50
• 

  0.15 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 10
• 

  0.03 mg

  (per 20 g edible portion)

  Chinese cabbage (kim chee)
  × 50
• 

  0.13 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 11.5
• 

  0.25 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 6
• 

  0.01 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 150
• 

  0.03 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 50
• 

  0.01 mg

  (per 10 g edible portion)

  Green pea (boiled)
  × 150