Vegetables High in Vitamin B2 (Riboflavin) (221st - 240th) (per 100 g edible portion)

• Cauliflower (inflorescence, boiled)
  
  0.05 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.05 mg
• Turnip (leaves, boiled)
  
  0.05 mg
• Mung bean sprout (boiled)
  
  0.04 mg
• Soybean sprout (boiled)
  
  0.04 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.04 mg
• Sponge gourd (immature fruit, raw)
  
  0.04 mg
• Table beet (root, boiled)
  
  0.04 mg
• Chayote (salted pickles)
  
  0.04 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.04 mg
• Carrot, regular (juice, canned)
  
  0.04 mg
• Carrot, regular (root without skin, boiled)
  
  0.04 mg
• Carrot, regular (root without skin, raw)
  
  0.04 mg
• Carrot, regular (root with skin, raw)
  
  0.04 mg
• Eggplant Pickle (karashi-zuke)
  
  0.04 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.04 mg
• Eggplant Pickle (salted pickles)
  
  0.04 mg
• Eggplant Western type (fruit, fried)
  
  0.04 mg
• Eggplant Western type (fruit, raw)
  
  0.04 mg
• Eggplant (fruit, boiled)
  
  0.04 mg