Vitamin B2 (Riboflavin) Content of Vegetables
(121 - 130)
0.03 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.01 mg
(per 15 g edible portion)
Hinona (pickles, sweetened)
0.04 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0.08 mg
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
0.16 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0.01 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.02 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
0.12 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.06 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
0.16 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
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