Vitamin B2 (Riboflavin) Content of Vegetables
(191 - 200)
0.05 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.05 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.01 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.01 mg
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
0.08 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.08 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
0.06 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.11 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.06 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
0.11 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
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