The amount of Vegetables that contain 1.5 mg of Vitamin B2 (Riboflavin) (161 - 170)

• 

  0.01 mg

  (per 10 g edible portion)

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

  0.15 mg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 10
• 

  0.03 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 50
• 

  0.01 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 150
• 

  0.06 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 25
• 

  0.36 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 4.2
• 

  0.01 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, raw)
  × 150
• 

  0.02 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 75
• 

  0.06 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 25
• 

  0.16 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 9.4