Vitamin B2 (Riboflavin) Content of Vegetables
(71 - 80)
0.18 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0.01 mg
(per 10 g edible portion)
Green pea (frozen)
0.05 mg
(per 80 g edible portion)
Edamame (frozen)
0.03 mg
(per 40 g edible portion)
Edamame (boiled)
0.03 mg
(per 30 g edible portion)
Ha-ninjin (leaves, raw)
0.12 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.07 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
0.03 mg
(per 27 g edible portion)
Kogomi (spears, raw)
0.26 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
0.03 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
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