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)
661Potatoes, boiled, cooked in skin, skin, without salt0.04
662Carrots, baby, raw0.04
663Potatoes, boiled, cooked in skin, skin, with salt0.04
664Tomatillos, raw0.04
665Tomatoes, red, ripe, canned, stewed0.04
666Ginger root, raw0.03
667Potatoes, french fried, shoestring, salt added in processing, frozen, as purchased0.03
668Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated0.03
669Potatoes, white, flesh and skin, raw0.03
670Tomatoes, orange, raw0.03
671Cucumber, with peel, raw0.03
672Vegetable juice cocktail, canned0.03
673Vegetable juice cocktail, low sodium, canned0.03
674Potatoes, hash brown, frozen, plain, prepared, pan fried in canola oil0.03
675Potatoes, hash brown, home-prepared0.03
676Potatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)0.03
677Pickle relish, sweet0.03
678Potatoes, microwaved, cooked in skin, flesh and skin, without salt0.03
679Potatoes, microwaved, cooked, in skin, flesh and skin, with salt0.03
680Pumpkin flowers, cooked, boiled, drained, without salt0.03
681Pickles, cucumber, sweet, low sodium (includes bread and butter pickles)0.03
682Potatoes, flesh and skin, raw0.03
683Potatoes, french fried, all types, salt added in processing, frozen, home-prepared, oven heated0.03
684Pumpkin, flowers, cooked, boiled, drained, with salt0.03
685Fennel, bulb, raw0.03
686Yam, raw0.03
687Potatoes, french fried, crinkle or regular cut, salt added in processing, frozen, oven-heated0.03
688Peppers, sweet, red, frozen, chopped, boiled, drained, without salt0.03
689Potatoes, frozen, french fried, par fried, extruded, unprepared0.03
690Potatoes, red, flesh and skin, raw0.03

661–690 of 841 foods

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