Vitamin B2 (Riboflavin) Content of Vegetables
(201 - 210)
0.48 mg
(per 1200 g edible portion)
Daikon, Japanese radish, Pickle (nukamiso-zuke)
0.08 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.27 mg
(per 805 g edible portion)
Green ball (head, raw)
0.01 mg
(per 25 g edible portion)
Kanpyo (raw)
0.05 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
-
(per 12 g edible portion)
Green pea (canned in brine)
0.08 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.05 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.04 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.01 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
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