Vitamin B2 (Riboflavin) Content of Vegetables
(211 - 220)
0.01 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.04 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0.01 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
0.59 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.03 mg
(per 100 g edible portion)
Mini-kyarotto (root, raw)
-
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.04 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.05 mg
(per 150 g edible portion)
Tomato, Canned product (juice cocktail)
0.03 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
-
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
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