Vegetables Low in Vitamin B2 (Riboflavin) (41st - 60th) (per 100 g edible portion)

• Myoga-take (stems and leaves, raw)
  
  0.02 mg
• Mukago (raw)
  
  0.02 mg
• Black gram sprout (boiled)
  
  0.02 mg
• Turnip (root, with skin, raw)
  
  0.03 mg
• Turnip (root, with skin, boiled)
  
  0.03 mg
• Turnip (root, without skin, raw)
  
  0.03 mg
• Turnip (root, without skin, boiled)
  
  0.03 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0.03 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.03 mg
• Cabbage (head, raw)
  
  0.03 mg
• Red cabbage (head, raw)
  
  0.03 mg
• Cucumber (fruit, raw)
  
  0.03 mg
• Cucumber, Pickle (salted pickles)
  
  0.03 mg
• Ha-shoga (rhizome, raw)
  
  0.03 mg
• Oriental pickling melon (fruit, raw)
  
  0.03 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.03 mg
• Sugukina (root, raw)
  
  0.03 mg
• Celery (petiole, raw)
  
  0.03 mg
• Ta cai (leaves, boiled)
  
  0.03 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0.03 mg