Vitamin B2 (Riboflavin) Content of Vegetables
(221 - 230)
0.02 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0.02 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.13 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0.02 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
0.04 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0.04 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0.07 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0.43 mg
(per 1700 g edible portion)
Cabbage (head, raw)
0.04 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0.04 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
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