The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (141 - 150)

• 

  0.05 mg

  (per 80 g edible portion)

  Edamame (frozen)
  × 30
• 

  0.03 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 50
• 

  0.03 mg

  (per 30 g edible portion)

  Ha-ninjin (leaves, raw)
  × 50
• 

  0.12 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 12.5
• 

  0.07 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 21.4
• 

  0.03 mg

  (per 27 g edible portion)

  Kogomi (spears, raw)
  × 50
• 

  0.26 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 5.8
• 

  0.03 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 50
• 

  0.02 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 75
• 

  0.03 mg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 50