Vegetables Low in Vitamin B2 (Riboflavin) (261st - 280th) (per 100 g edible portion)

• Asatsuki (leaves, boiled)
  
  0.15 mg
• Asparagus (shoots, raw)
  
  0.15 mg
• Edamame (raw)
  
  0.15 mg
• Osaka-shirona (salted pickles)
  
  0.15 mg
• Kyona (leaves, raw)
  
  0.15 mg
• Kyona (salted pickles)
  
  0.15 mg
• Kale (leaves, raw)
  
  0.15 mg
• Ha-daikon (leaves, raw)
  
  0.15 mg
• Hiroshimana (leaves, raw)
  
  0.15 mg
• Spinach (leaves, frozen)
  
  0.15 mg
• Wasabi (rhizome, raw)
  
  0.15 mg
• Asatsuki (leaves, raw)
  
  0.16 mg
• Ashitaba (stems and leaves, boiled)
  
  0.16 mg
• Green pea (raw)
  
  0.16 mg
• Turnip (leaves, raw)
  
  0.16 mg
• Gyoja-ninniku (leaves, raw)
  
  0.16 mg
• Perilla (seeds, raw)
  
  0.16 mg
• Garland chrysanthemum (leaves, raw)
  
  0.16 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.16 mg
• Red sweet pepper (fruit, sauted)
  
  0.16 mg