Vitamin B2 (Riboflavin) Content of Vegetables
(21 - 30)
0.01 mg
(per 5 g edible portion)
Water pepper sprout (raw)
0.45 mg
(per 250 g edible portion)
Spinach (leaves, raw)
0.29 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
0.01 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
0.02 mg
(per 10 g edible portion)
Kiriboshi-daikon
0.04 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
0.01 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
0.02 mg
(per 10 g edible portion)
Basil (leaves, raw)
0.03 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
0.03 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
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