Vegetables High in Vitamin B2 (Riboflavin) (21st - 40th) (per 100 g edible portion)

• Parsley (leaves, raw)
  
  0.24 mg
• Rape (stems and leaves, raw)
  
  0.24 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.24 mg
• Ashitaba (stems and leaves, raw)
  
  0.24 mg
• Brussels sprout (head, raw)
  
  0.23 mg
• Mizukakena (leaves, raw)
  
  0.23 mg
• Swiss chard (leaves, raw)
  
  0.23 mg
• Red garlic (bulb and leaves, raw)
  
  0.22 mg
• Water pepper sprout (raw)
  
  0.21 mg
• Water convolvulus (stems and leaves, raw)
  
  0.2 mg
• Spinach (leaves, raw)
  
  0.2 mg
• Broccoli (inflorescence, raw)
  
  0.2 mg
• Japanese angelica-tree (spears, raw)
  
  0.2 mg
• Kiriboshi-daikon
  
  0.2 mg
• Broad bean (immature beans, raw)
  
  0.2 mg
• Watercress (stems and leaves, raw)
  
  0.2 mg
• Basil (leaves, raw)
  
  0.19 mg
• Turnip, Pickle (salted pickles, leaves)
  
  0.19 mg
• Broad bean (immature beans, boiled)
  
  0.18 mg
• Osaka-shirona (leaves, raw)
  
  0.18 mg