Vegetables High in Vitamin B2 (Riboflavin) (281st - 300th) (per 100 g edible portion)

• Turnip (root, without skin, raw)
  
  0.03 mg
• Turnip (root, with skin, boiled)
  
  0.03 mg
• Turnip (root, with skin, raw)
  
  0.03 mg
• Black gram sprout (boiled)
  
  0.02 mg
• Mukago (raw)
  
  0.02 mg
• Myoga-take (stems and leaves, raw)
  
  0.02 mg
• Japanese butterbur (petiole, raw)
  
  0.02 mg
• Radish (root, raw)
  
  0.02 mg
• Eggplant Pickle (shiba-zuke)
  
  0.02 mg
• Tomato (fruit, raw)
  
  0.02 mg
• Chicory (spears, raw)
  
  0.02 mg
• Red onion (bulb, raw)
  
  0.02 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.02 mg
• Zuiki (fresh zuiki, raw)
  
  0.02 mg
• Ginger (rhizome, raw)
  
  0.02 mg
• Water shield (young leaves, bottled in water)
  
  0.02 mg
• Edible burdock (root, boiled)
  
  0.02 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.02 mg
• Yama-udo (stem, raw)
  
  0.02 mg
• Udo (stem, leached in water)
  
  0.02 mg