Vitamin B2 (Riboflavin) Content of Vegetables
(101 - 110)
0.02 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0.01 mg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
0.02 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.07 mg
(per 265 g edible portion)
Artichoke (flower bud, raw)
0.01 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
0.05 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0.26 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0.09 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
0.25 mg
(per 275 g edible portion)
Bamboo shoot (shoots, boiled)
0.05 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
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