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)
541Peas and carrots, canned, no salt added, solids and liquids0.05
542Peas, green (includes baby and lesuer types), canned, drained solids, unprepared0.05
543Corn, sweet, white, cooked, boiled, drained, with salt0.05
544Cauliflower, cooked, boiled, drained, without salt0.05
545Cauliflower, cooked, boiled, drained, with salt0.05
546Tomatoes, crushed, canned0.05
547Parsnips, cooked, boiled, drained, without salt0.05
548Potato flour0.05
549Beans, snap, yellow, canned, regular pack, solids and liquids0.05
550Sweet potato, frozen, unprepared (Includes foods for USDA's Food Distribution Program)0.05
551Beans, snap, green, canned, no salt added, solids and liquids0.05
552Parsnips, cooked, boiled, drained, with salt0.05
553Beans, snap, yellow, canned, no salt added, solids and liquids0.05
554Bamboo shoots, cooked, boiled, drained, without salt0.05
555Peppers, hot chili, red, canned, excluding seeds, solids and liquids0.05
556Potatoes, red, flesh and skin, baked0.05
557Potatoes, hash brown, refrigerated, prepared, pan-fried in canola oil0.05
558Taro shoots, raw0.05
559Beets, harvard, canned, solids and liquids0.05
560Corn, yellow, whole kernel, frozen, microwaved0.05
561Potatoes, mashed, dehydrated, prepared from flakes without milk, whole milk and margarine added0.05
562Cabbage, chinese (pe-tsai), raw0.05
563Parsnips, raw0.05
564Peppers, hot chili, green, canned, pods, excluding seeds, solids and liquids0.05
565Bamboo shoots, cooked, boiled, drained, with salt0.05
566Beans, snap, canned, all styles, seasoned, solids and liquids0.05
567Potatoes, Russet, flesh and skin, baked0.05
568Peppers, sweet, green, sauteed0.05
569Potatoes, french fried, all types, salt not added in processing, frozen, as purchased0.05
570Vegetables, mixed, canned, drained solids0.05

541–570 of 841 foods

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