Vegetables Low in Vitamin B2 (Riboflavin) (241st - 260th) (per 100 g edible portion)

• Water dropwort (stems and leaves, raw)
  
  0.13 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.13 mg
• Nagasaki-hakusai (leaves, raw)
  
  0.13 mg
• Rape (stems and leaves, boiled)
  
  0.13 mg
• Chinese chive (leaves, raw)
  
  0.13 mg
• Hinona (root with tops, raw)
  
  0.13 mg
• Ne-mitsuba (leaves, raw)
  
  0.13 mg
• Tossa jute (stems and leaves, boiled)
  
  0.13 mg
• Peanut (immature beans, boiled)
  
  0.13 mg
• Head lettuce, butter type (leaves, raw)
  
  0.13 mg
• Asparagus (shoots, boiled)
  
  0.14 mg
• Green pea (boiled)
  
  0.14 mg
• Tsumamina (leaves, raw)
  
  0.14 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.14 mg
• Field horsetail (fertile shoot, raw)
  
  0.14 mg
• Turnip rape (flower buds and stems, boiled)
  
  0.14 mg
• Konegi (leaves, raw)
  
  0.14 mg
• Chinese cabbage (kim chee)
  
  0.14 mg
• Red sweet pepper (fruit, raw)
  
  0.14 mg
• Ito-mitsuba (leaves, raw)
  
  0.14 mg