Vitamin B2 (Riboflavin) Content of Vegetables
(181 - 190)
0.07 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
0.05 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
0.02 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
0.02 mg
(per 50 g edible portion)
Soybean sprout (boiled)
0.02 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.11 mg
(per 280 g edible portion)
Table beet (root, boiled)
0.06 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.04 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.06 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.05 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
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