Vitamin B2 (Riboflavin) Content of Vegetables
(171 - 180)
0.07 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
0.01 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
0.01 mg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
0.01 mg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
0.05 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
0.06 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.06 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
0.03 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.14 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.33 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
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