Vegetables High in Vitamin B2 (Riboflavin) (1st - 20th) (per 100 g edible portion)

• Red pepper (fruit, dried)
  
  1.4 mg
• Bracken (young shoots, raw)
  
  1.09 mg
• Chrysanthemum (kikunori)
  
  0.89 mg
• Bracken (young shoots, dried, raw)
  
  0.46 mg
• Tossa jute (stems and leaves, raw)
  
  0.42 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  0.41 mg
• Red pepper (fruit, raw)
  
  0.36 mg
• Mugwort (leaves, raw)
  
  0.34 mg
• Mizukakena (salted pickles)
  
  0.34 mg
• Perilla (leaves, raw)
  
  0.34 mg
• Yomena (leaves, raw)
  
  0.32 mg
• New Zealand spinach (stems and leaves, raw)
  
  0.3 mg
• Zuiki (dried zuiki, raw)
  
  0.3 mg
• Domiao (stems and leaves, raw)
  
  0.3 mg
• Turnip rape (flower buds and stems, raw)
  
  0.28 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.28 mg
• Red pepper (leaves and fruits, raw)
  
  0.28 mg
• Leaf mustard (salted pickles)
  
  0.28 mg
• Shepherd's purse (leaves, raw)
  
  0.27 mg
• Leaf mustard (leaves, raw)
  
  0.27 mg