Vitamin B2 (Riboflavin) Content of Vegetables
(161 - 170)
0.01 mg
(per 20 g edible portion)
Asparagus (canned in brine)
0.02 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
0.02 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
0.02 mg
(per 50 g edible portion)
Mung bean sprout (raw)
0.01 mg
(per 20 g edible portion)
Myoga (spike, raw)
0.13 mg
(per 280 g edible portion)
Table beet (root, raw)
0.17 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
0.22 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
0.18 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.01 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
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