The amount of Vegetables that contain 1 mg of Vitamin B2 (Riboflavin) (11 - 20)

• 

  0.05 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 20
• 

  0.08 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 12.5
• 

  0.01 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 100
• 

  0.08 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 12.5
• 

  0.05 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 20
• 

  0.43 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 2.3
• 

  0.03 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 33.3
• 

  0.09 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 11.1
• 

  0.12 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 8.3
• 

  0.01 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 100