Vegetables High in Vitamin B2 (Riboflavin) (181st - 200th) (per 100 g edible portion)

• Zha cai (pickles)
  
  0.07 mg
• Arrowhead (tuber, raw)
  
  0.07 mg
• Chrysanthemum (petals, boiled)
  
  0.07 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.07 mg
• Cos lettuce (leaves, raw)
  
  0.06 mg
• Black gram sprout (raw)
  
  0.06 mg
• Sponge gourd (immature fruit, boiled)
  
  0.06 mg
• Kintoki (root without skin, boiled)
  
  0.06 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0.06 mg
• Water dropwort (stems and leaves, boiled)
  
  0.06 mg
• Komatsuna (leaves, boiled)
  
  0.06 mg
• Arrowhead (tuber, boiled)
  
  0.06 mg
• Qin cai (stems and leaves, boiled)
  
  0.06 mg
• Pickle (sour type)
  
  0.06 mg
• Pumpkin, Japan (fruit, raw)
  
  0.06 mg
• Asparagus (canned in brine)
  
  0.06 mg
• Bracken (young shoots, boiled)
  
  0.05 mg
• Rhubarb (petiole, raw)
  
  0.05 mg
• Esharotto (bulb, raw)
  
  0.05 mg
• Scallion (bulb, raw)
  
  0.05 mg