Vitamin B2 (Riboflavin) Content of Vegetables
(141 - 150)
0.12 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
0.06 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
0.1 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0.05 mg
(per 80 g edible portion)
Yard bean (immature pods, raw)
0.01 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0.01 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
0.04 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
0.01 mg
(per 18 g edible portion)
Zha cai (pickles)
0.01 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
-
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
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