The amount of Vegetables that contain 1 mg of Vitamin B2 (Riboflavin) (221 - 230)

• 

  0.04 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 25
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 25
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 25
• 

  0.03 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 33.3
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 25
• 

  0.04 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 25
• 

  0.01 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 100
• 

  0.05 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 20
• 

  0.04 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 25
• 

  0.02 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 50