Vitamin B2 (Riboflavin) Content of Vegetables
(61 - 70)
0.03 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.01 mg
(per 10 g edible portion)
Green pea (boiled)
0.13 mg
(per 95 g edible portion)
Asparagus (shoots, boiled)
0.11 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.03 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
0.25 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0.12 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
0.23 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.01 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.04 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, raw)
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