Vitamin B2 (Riboflavin) Content of Vegetables
(11 - 20)
0.12 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0.05 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.08 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
0.01 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.08 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.05 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0.43 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
0.03 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
0.09 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.12 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
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