Vitamin B2 (Riboflavin) Content of Vegetables
(261 - 270)
0.1 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
0.12 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
0.11 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
-
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
-
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
-
(per 12 g edible portion)
Pickle (sweet type)
0.17 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
0.04 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0.01 mg
(per 190 g edible portion)
Udo (stem, raw)
0 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, boiled)
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