Vegetables Low in Vitamin B2 (Riboflavin) (161st - 180th) (per 100 g edible portion)

• Lily bulb (bulb, raw)
  
  0.07 mg
• Lily bulb (bulb, boiled)
  
  0.07 mg
• Leek (bulb and leaves, boiled)
  
  0.07 mg
• Artichoke (flower bud, boiled)
  
  0.08 mg
• Endive (leaves, raw)
  
  0.08 mg
• Pumpkin, Western (fruit, boiled)
  
  0.08 mg
• Kyona (leaves, boiled)
  
  0.08 mg
• Yard bean (immature pods, boiled)
  
  0.08 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.08 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.08 mg
• Sweet corn (immature kernels, frozen)
  
  0.08 mg
• Bitter gourd (fruit, sauted)
  
  0.08 mg
• Hana-nira (scape and flower bud, raw)
  
  0.08 mg
• Ki-nira (leaves, raw)
  
  0.08 mg
• Hinona (pickles, sweetened)
  
  0.08 mg
• Fukinoto (inflorescence, boiled)
  
  0.08 mg
• Ito-mitsuba (leaves, boiled)
  
  0.08 mg
• Leek (bulb and leaves, raw)
  
  0.08 mg
• Turfed stone leek (leaves, boiled)
  
  0.08 mg
• Snap pea (immature pods, raw)
  
  0.09 mg