Vegetables High in Vitamin B2 (Riboflavin) (241st - 260th) (per 100 g edible portion)

• Red chicory (leaves, raw)
  
  0.04 mg
• Tomatoes Canned products (juice)
  
  0.04 mg
• Japanese silverleaf (petiole, raw)
  
  0.04 mg
• Bamboo shoot (canned in water)
  
  0.04 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.04 mg
• Edible burdock (root, raw)
  
  0.04 mg
• Green ball (head, raw)
  
  0.04 mg
• Kanpyo (raw)
  
  0.04 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.04 mg
• Green pea (canned in brine)
  
  0.04 mg
• Head lettuce, crisp type (head, raw)
  
  0.03 mg
• Rhubarb (petiole, boiled)
  
  0.03 mg
• Manchurian wild rice (stem, raw)
  
  0.03 mg
• Yellow sweet pepper (fruit, sauted)
  
  0.03 mg
• Yellow sweet pepper (fruit, raw)
  
  0.03 mg
• Green sweet pepper (fruit, sauted)
  
  0.03 mg
• Green sweet pepper (fruit, raw)
  
  0.03 mg
• Chayote (fruit, raw)
  
  0.03 mg
• Chinese cabbage (salted pickles)
  
  0.03 mg
• Chinese cabbage (head, raw)
  
  0.03 mg