Vegetables Low in Vitamin B2 (Riboflavin) (101st - 120th) (per 100 g edible portion)

• Kiri-mitsuba (leaves, boiled)
  
  0.04 mg
• Soybean sprout (boiled)
  
  0.04 mg
• Mung bean sprout (boiled)
  
  0.04 mg
• Turnip (leaves, boiled)
  
  0.05 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  0.05 mg
• Cauliflower (inflorescence, boiled)
  
  0.05 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.05 mg
• Kohlrabi (enlarged stems, raw)
  
  0.05 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.05 mg
• Shandong cai (leaves, boiled)
  
  0.05 mg
• Zucchini (fruit, raw)
  
  0.05 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.05 mg
• Qing gin cai (leaves, boiled)
  
  0.05 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0.05 mg
• Sweet corn, Canned product (cream style)
  
  0.05 mg
• Sweet corn, Canned product (whole kernel style)
  
  0.05 mg
• Cherry tomato (fruit, raw)
  
  0.05 mg
• Eggplant (fruit, raw)
  
  0.05 mg
• Eggplant Pickle (koji-zuke)
  
  0.05 mg
• Kintoki (root with skin, raw)
  
  0.05 mg