Vitamin B2 (Riboflavin) Content of Vegetables
(131 - 140)
1.2 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, boiled)
0.11 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.04 mg
(per 265 g edible portion)
Artichoke (flower bud, boiled)
0.29 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.1 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0.09 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0.03 mg
(per 50 g edible portion)
Soybean sprout (raw)
0.21 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0.04 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
0.04 mg
(per 55 g edible portion)
Garlic (bulb, raw)
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