NutriDB
Nutrient Rankings/Riboflavin (B2)

🟡 Vegetables and Vegetable Products — Highest Riboflavin (B2)(per 100g)

Supports energy metabolism and cell growth. Maintains healthy skin and mucous membranes. FDA Daily Value: 1.3mg.

#FoodRiboflavin (B2)(mg)
421Eggplant, pickled0.07
422Cauliflower, frozen, unprepared0.07
423Peppers, jalapeno, raw0.07
424Bamboo shoots, raw0.07
425Peas and onions, canned, solids and liquids0.07
426Celery, cooked, boiled, drained, without salt0.07
427Mushrooms, straw, canned, drained solids0.07
428Corn, sweet, white, frozen, kernels on cob, cooked, boiled, drained, without salt0.07
429Corn, sweet, yellow, frozen, kernels on cob, cooked, boiled, drained, with salt0.07
430Corn, sweet, white, frozen, kernels on cob, cooked, boiled, drained, with salt0.07
431Peas and onions, frozen, cooked, boiled, drained, without salt0.07
432Cabbage, red, raw0.07
433Peas and onions, frozen, cooked, boiled, drained, with salt0.07
434Corn, sweet, yellow, frozen, kernels on cob, cooked, boiled, drained, without salt0.07
435Drumstick pods, cooked, boiled, drained, without salt0.07
436Succotash, (corn and limas), frozen, cooked, boiled, drained, with salt0.07
437Drumstick pods, cooked, boiled, drained, with salt0.07
438Corn, sweet, yellow, frozen, kernels cut off cob, unprepared (Includes foods for USDA's Food Distribution Program)0.07
439Succotash, (corn and limas), frozen, cooked, boiled, drained, without salt0.07
440Flour, cassava0.07
441Lettuce, cos or romaine, raw0.07
442Lima beans, immature seeds, frozen, fordhook, unprepared0.07
443Squash, winter, all varieties, cooked, baked, with salt0.07
444Squash, winter, all varieties, cooked, baked, without salt0.07
445Artichokes, (globe or french), raw0.07
446Tomatoes, grape, raw0.07
447Turnip greens and turnips, frozen, cooked, boiled, drained, without salt0.07
448Turnip greens and turnips, frozen, cooked, boiled, drained, with salt0.07
449Tomato sauce, canned, no salt added0.07
450Succotash, (corn and limas), canned, with cream style corn0.07

421–450 of 841 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov