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

• Wax gourd (fruit, raw)
  
  0.01 mg
• Wax gourd (friut, boiled)
  
  0.01 mg
• Chinese cabbage (head, boiled)
  
  0.01 mg
• Japanese butterbur (petiole, boiled)
  
  0.01 mg
• Scallion (pickles, sweetened)
  
  0.01 mg
• East Indian lotus root (rhizome, raw)
  
  0.01 mg
• Udo (stem, leached in water)
  
  0.02 mg
• Yama-udo (stem, raw)
  
  0.02 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.02 mg
• Edible burdock (root, boiled)
  
  0.02 mg
• Water shield (young leaves, bottled in water)
  
  0.02 mg
• Ginger (rhizome, raw)
  
  0.02 mg
• Zuiki (fresh zuiki, raw)
  
  0.02 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.02 mg
• Red onion (bulb, raw)
  
  0.02 mg
• Chicory (spears, raw)
  
  0.02 mg
• Tomato (fruit, raw)
  
  0.02 mg
• Eggplant Pickle (shiba-zuke)
  
  0.02 mg
• Radish (root, raw)
  
  0.02 mg
• Japanese butterbur (petiole, raw)
  
  0.02 mg