Vegetables High in Vitamin B2 (Riboflavin) (261st - 280th) (per 100 g edible portion)

• Mini-kyarotto (root, raw)
  
  0.03 mg
• Carrot, regular (root, frozen)
  
  0.03 mg
• Carrot, regular (root with skin, boiled)
  
  0.03 mg
• Tomato, Canned product (juice cocktail)
  
  0.03 mg
• Tomato, Canned product (whole)
  
  0.03 mg
• Japanese silverleaf (petiole, boiled)
  
  0.03 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0.03 mg
• Ta cai (leaves, boiled)
  
  0.03 mg
• Celery (petiole, raw)
  
  0.03 mg
• Sugukina (root, raw)
  
  0.03 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.03 mg
• Oriental pickling melon (fruit, raw)
  
  0.03 mg
• Ha-shoga (rhizome, raw)
  
  0.03 mg
• Cucumber, Pickle (salted pickles)
  
  0.03 mg
• Cucumber (fruit, raw)
  
  0.03 mg
• Red cabbage (head, raw)
  
  0.03 mg
• Cabbage (head, raw)
  
  0.03 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.03 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0.03 mg
• Turnip (root, without skin, boiled)
  
  0.03 mg