The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (121 - 130)

• 

  0.13 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 11.5
• 

  0.11 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 13.6
• 

  0.03 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 50
• 

  0.25 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 6
• 

  0.12 mg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 12.5
• 

  0.23 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 6.5
• 

  0.01 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 150
• 

  0.04 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, raw)
  × 37.5
• 

  0.18 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 8.3
• 

  0.01 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 150