Vegetables Low in Vitamin B2 (Riboflavin) (81st - 100th) (per 100 g edible portion)

• Edible burdock (root, raw)
  
  0.04 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.04 mg
• Bamboo shoot (canned in water)
  
  0.04 mg
• Japanese silverleaf (petiole, raw)
  
  0.04 mg
• Tomatoes Canned products (juice)
  
  0.04 mg
• Red chicory (leaves, raw)
  
  0.04 mg
• Eggplant (fruit, boiled)
  
  0.04 mg
• Eggplant Western type (fruit, raw)
  
  0.04 mg
• Eggplant Western type (fruit, fried)
  
  0.04 mg
• Eggplant Pickle (salted pickles)
  
  0.04 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.04 mg
• Eggplant Pickle (karashi-zuke)
  
  0.04 mg
• Carrot, regular (root with skin, raw)
  
  0.04 mg
• Carrot, regular (root without skin, raw)
  
  0.04 mg
• Carrot, regular (root without skin, boiled)
  
  0.04 mg
• Carrot, regular (juice, canned)
  
  0.04 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.04 mg
• Chayote (salted pickles)
  
  0.04 mg
• Table beet (root, boiled)
  
  0.04 mg
• Sponge gourd (immature fruit, raw)
  
  0.04 mg