Vitamin B2 (Riboflavin) Content of Vegetables
(51 - 60)
0.05 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
0.04 mg
(per 50 g edible portion)
Edamame (raw)
0.11 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.04 mg
(per 28 g edible portion)
Asatsuki (leaves, boiled)
0.03 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
0.15 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
0.03 mg
(per 20 g edible portion)
Chinese cabbage (kim chee)
0.13 mg
(per 100 g edible portion)
Konegi (leaves, raw)
0.25 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
0.01 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
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