Vegetables Low in Vitamin B2 (Riboflavin) (121st - 140th) (per 100 g edible portion)

• Kintoki (root with skin, boiled)
  
  0.05 mg
• Kintoki (root without skin, raw)
  
  0.05 mg
• Table beet (root, raw)
  
  0.05 mg
• Ne-mitsuba (leaves, boiled)
  
  0.05 mg
• Myoga (spike, raw)
  
  0.05 mg
• Mung bean sprout (raw)
  
  0.05 mg
• Scallion (bulb, raw)
  
  0.05 mg
• Esharotto (bulb, raw)
  
  0.05 mg
• Rhubarb (petiole, raw)
  
  0.05 mg
• Bracken (young shoots, boiled)
  
  0.05 mg
• Asparagus (canned in brine)
  
  0.06 mg
• Pumpkin, Japan (fruit, raw)
  
  0.06 mg
• Pickle (sour type)
  
  0.06 mg
• Qin cai (stems and leaves, boiled)
  
  0.06 mg
• Arrowhead (tuber, boiled)
  
  0.06 mg
• Komatsuna (leaves, boiled)
  
  0.06 mg
• Water dropwort (stems and leaves, boiled)
  
  0.06 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0.06 mg
• Kintoki (root without skin, boiled)
  
  0.06 mg
• Sponge gourd (immature fruit, boiled)
  
  0.06 mg