Vitamin B2 (Riboflavin) Content of Vegetables
(151 - 160)
0.67 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, boiled)
0.03 mg
(per 50 g edible portion)
Black gram sprout (raw)
0.26 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
0.05 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
0.02 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0.09 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.01 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
0.04 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.01 mg
(per 12 g edible portion)
Pickle (sour type)
0.37 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
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