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)
631Chayote, fruit, cooked, boiled, drained, without salt0.04
632Beets, canned, drained solids0.04
633Yautia (tannier), raw0.04
634Potato wedges, frozen (Includes foods for USDA's Food Distribution Program)0.04
635Beets, cooked, boiled, drained0.04
636Peas, green, canned, drained solids, rinsed in tap water0.04
637Pickle relish, hot dog0.04
638Cabbage, raw0.04
639Squash, winter, butternut, frozen, cooked, boiled, with salt0.04
640Squash, winter, butternut, frozen, cooked, boiled, without salt0.04
641Radishes, raw0.04
642Beets, canned, regular pack, solids and liquids0.04
643Cabbage, common, cooked, boiled, drained, with salt0.04
644Peppers, sweet, green, frozen, chopped, unprepared0.04
645Beets, canned, no salt added, solids and liquids0.04
646Cabbage, cooked, boiled, drained, without salt0.04
647Peppers, jalapeno, canned, solids and liquids0.04
648Peppers, sweet, red, frozen, chopped, unprepared0.04
649Potatoes, raw, skin0.04
650Sweet potato, canned, syrup pack, drained solids0.04
651Potatoes, frozen, french fried, par fried, extruded, prepared, heated in oven, without salt0.04
652Carrots, frozen, unprepared (Includes foods for USDA's Food Distribution Program)0.04
653Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, as purchased0.04
654Celeriac, cooked, boiled, drained, with salt0.04
655Carrots, frozen, cooked, boiled, drained, without salt0.04
656Carrots, frozen, cooked, boiled, drained, with salt0.04
657Potato puffs, frozen, oven-heated0.04
658Celeriac, cooked, boiled, drained, without salt0.04
659Eggplant, raw0.04
660Potatoes, boiled, cooked in skin, skin, with salt0.04

631–660 of 841 foods

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