Vegetables High in Vitamin B2 (Riboflavin) (301st - 320th) (per 100 g edible portion)

• East Indian lotus root (rhizome, raw)
  
  0.01 mg
• Scallion (pickles, sweetened)
  
  0.01 mg
• Japanese butterbur (petiole, boiled)
  
  0.01 mg
• Chinese cabbage (head, boiled)
  
  0.01 mg
• Wax gourd (friut, boiled)
  
  0.01 mg
• Wax gourd (fruit, raw)
  
  0.01 mg
• Onion (bulb, boiled)
  
  0.01 mg
• Onion (bulb, leached in water)
  
  0.01 mg
• Onion (bulb, raw)
  
  0.01 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.01 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.01 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.01 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.01 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.01 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0.01 mg
• Zuiki (dried ziuki, boiled)
  
  0.01 mg
• Pickle (sweet type)
  
  0.01 mg
• Cabbage (head, boiled)
  
  0.01 mg
• Spaghetti squash (fruit, raw)
  
  0.01 mg
• Udo (stem, raw)
  
  0.01 mg