Vitamin B2 (Riboflavin) Content of Vegetables
(41 - 50)
-
(per 2 g edible portion)
Perilla (seeds, raw)
0.22 mg
(per 140 g edible portion)
Turnip (leaves, raw)
0.01 mg
(per 5 g edible portion)
Green pea (raw)
0.06 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
0.04 mg
(per 28 g edible portion)
Asatsuki (leaves, raw)
0.08 mg
(per 80 g edible portion)
Wasabi (rhizome, raw)
0.38 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
0.05 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.05 mg
(per 30 g edible portion)
Kyona (salted pickles)
0.26 mg
(per 200 g edible portion)
Kyona (leaves, raw)
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