Vitamin B2 (Riboflavin) Content of Vegetables
(31 - 40)
0.44 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.03 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.02 mg
(per 10 g edible portion)
Rocket salad (leaves, raw)
0.07 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.02 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
0.03 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.09 mg
(per 54 g edible portion)
Brussels sprout (head, boiled)
0.19 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.12 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.23 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
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