Vegetables Low in Vitamin B2 (Riboflavin) (61st - 80th) (per 100 g edible portion)

• Japanese silverleaf (petiole, boiled)
  
  0.03 mg
• Tomato, Canned product (whole)
  
  0.03 mg
• Tomato, Canned product (juice cocktail)
  
  0.03 mg
• Carrot, regular (root with skin, boiled)
  
  0.03 mg
• Carrot, regular (root, frozen)
  
  0.03 mg
• Mini-kyarotto (root, raw)
  
  0.03 mg
• Chinese cabbage (head, raw)
  
  0.03 mg
• Chinese cabbage (salted pickles)
  
  0.03 mg
• Chayote (fruit, raw)
  
  0.03 mg
• Green sweet pepper (fruit, raw)
  
  0.03 mg
• Green sweet pepper (fruit, sauted)
  
  0.03 mg
• Yellow sweet pepper (fruit, raw)
  
  0.03 mg
• Yellow sweet pepper (fruit, sauted)
  
  0.03 mg
• Manchurian wild rice (stem, raw)
  
  0.03 mg
• Rhubarb (petiole, boiled)
  
  0.03 mg
• Head lettuce, crisp type (head, raw)
  
  0.03 mg
• Green pea (canned in brine)
  
  0.04 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.04 mg
• Kanpyo (raw)
  
  0.04 mg
• Green ball (head, raw)
  
  0.04 mg