Vegetables High in Vitamin B2 (Riboflavin) (201st - 220th) (per 100 g edible portion)

• Mung bean sprout (raw)
  
  0.05 mg
• Myoga (spike, raw)
  
  0.05 mg
• Ne-mitsuba (leaves, boiled)
  
  0.05 mg
• Table beet (root, raw)
  
  0.05 mg
• Kintoki (root without skin, raw)
  
  0.05 mg
• Kintoki (root with skin, boiled)
  
  0.05 mg
• Kintoki (root with skin, raw)
  
  0.05 mg
• Eggplant Pickle (koji-zuke)
  
  0.05 mg
• Eggplant (fruit, raw)
  
  0.05 mg
• Cherry tomato (fruit, raw)
  
  0.05 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.05 mg
• Sweet corn, Canned product (cream style)
  
  0.05 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0.05 mg
• Qing gin cai (leaves, boiled)
  
  0.05 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.05 mg
• Zucchini (fruit, raw)
  
  0.05 mg
• Shandong cai (leaves, boiled)
  
  0.05 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.05 mg
• Kohlrabi (enlarged stems, raw)
  
  0.05 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.05 mg