Vitamin B2 (Riboflavin) Content of Vegetables
(231 - 240)
0.04 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
0.03 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.04 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
0.01 mg
(per 50 g edible portion)
Black gram sprout (boiled)
-
(per 10 g edible portion)
Mukago (raw)
0.05 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
-
(per 12 g edible portion)
Radish (root, raw)
-
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
0.04 mg
(per 220 g edible portion)
Tomato (fruit, raw)
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