Vegetables High in Vitamin B2 (Riboflavin) (141st - 160th) (per 100 g edible portion)

• Winged bean (immature pods, raw)
  
  0.09 mg
• Pumpkin, Western (fruit, frozen)
  
  0.09 mg
• Pumpkin, Western (fruit, raw)
  
  0.09 mg
• Okra (pods, boiled)
  
  0.09 mg
• Okra (pods, raw)
  
  0.09 mg
• Osaka-shirona (leaves, boiled)
  
  0.09 mg
• Snap pea (immature pods, raw)
  
  0.09 mg
• Turfed stone leek (leaves, boiled)
  
  0.08 mg
• Leek (bulb and leaves, raw)
  
  0.08 mg
• Ito-mitsuba (leaves, boiled)
  
  0.08 mg
• Fukinoto (inflorescence, boiled)
  
  0.08 mg
• Hinona (pickles, sweetened)
  
  0.08 mg
• Ki-nira (leaves, raw)
  
  0.08 mg
• Hana-nira (scape and flower bud, raw)
  
  0.08 mg
• Bitter gourd (fruit, sauted)
  
  0.08 mg
• Sweet corn (immature kernels, frozen)
  
  0.08 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.08 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.08 mg
• Yard bean (immature pods, boiled)
  
  0.08 mg
• Kyona (leaves, boiled)
  
  0.08 mg