Vitamin B2 (Riboflavin) Content of Vegetables
(Initial Q)
0.04 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.06 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0.06 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
0.1 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
