Vitamin B2 (Riboflavin) Content of Vegetables
(241 - 250)
0.02 mg
(per 130 g edible portion)
Chicory (spears, raw)
0.03 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.01 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
0.08 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
0.02 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
-
(per 20 g edible portion)
Water shield (young leaves, bottled in water)
0.04 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
-
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.02 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
0.04 mg
(per 190 g edible portion)
Udo (stem, leached in water)
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