Vitamin B2 (Riboflavin) Content of Vegetables
(251 - 260)
0.02 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
-
(per 12 g edible portion)
Scallion (pickles, sweetened)
0.04 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.19 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
0.18 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
0.13 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
0.02 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0.02 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0.02 mg
(per 200 g edible portion)
Onion (bulb, raw)
0.12 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
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