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200 Vegetables Highest in Riboflavin (B2)

Ranked by a serving size.
2mg Riboflavin (B2) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  1. White Button Mushrooms (Stir-Fried)
    0.5mg (29% DV) in 1 cup sliced
  2. Portabellas (Exposed to Sunlight or UV)
    0.5mg (29% DV) in 1 cup sliced
  3. Cooked White Button Mushrooms
    0.5mg (28% DV) in 1 cup pieces
  4. Kidney Bean Sprouts
    0.5mg (27% DV) in 1 cup
  5. Sun-dried Hot Chile Peppers
    0.4mg (26% DV) in 1 cup
  6. Crimini Mushrooms
    0.4mg (25% DV) in 1 cup whole
  7. Crimini Mushrooms (Exposed to Sunlight or UV)
    0.4mg (25% DV) in 1 cup whole
  8. Cooked Spinach
    0.4mg (25% DV) in 1 cup
  9. Cooked Beet Greens
    0.4mg (24% DV) in 1 cup (1 Inch pieces)
  10. Dried Ancho Peppers
    0.4mg (23% DV) in 1 pepper
  11. Spirulina
    0.3mg (20% DV) in 100 grams
  12. Kimchi
    0.3mg (19% DV) in 1 cup
  13. Oyster Mushrooms
    0.3mg (18% DV) in 1 cup sliced
  14. White Button Mushrooms
    0.3mg (17% DV) in 1 cup, pieces or slices
  15. White Button Mushrooms (Exposed to Sunlight or UV)
    0.3mg (17% DV) in 1 cup pieces or slices
  16. Cooked Artichokes (Globe or French)
    0.3mg (16% DV) in 1 cup
  17. Dried Spirulina Seaweed
    0.3mg (15% DV) in 1 tablespoon
  18. Asparagus (Cooked)
    0.3mg (15% DV) in 1 cup
  19. Cooked Shiitake Mushrooms
    0.2mg (15% DV) in 1 cup pieces
  20. Canned Asparagus
    0.2mg (14% DV) in 1 cup
  21. Cooked Green Peas
    0.2mg (14% DV) in 1 cup
  22. Mashed Sweet Potatoes
    0.2mg (14% DV) in 1 cup
  23. Dried Pasilla Peppers
    0.2mg (13% DV) in 1 pepper
  24. Dried Agar Seaweed
    0.2mg (13% DV) in 100 grams
  25. Cooked Garden Cress
    0.2mg (13% DV) in 1 cup
  26. Fiddlehead Ferns
    0.2mg (12% DV) in 100 grams
  27. Jew's Ear
    0.2mg (12% DV) in 1 cup slices
  28. Cooked Collards
    0.2mg (12% DV) in 1 cup, chopped
  29. Canned Tomato Puree
    0.2mg (12% DV) in 1 cup
  30. Cooked New Zealand Spinach
    0.2mg (11% DV) in 1 cup, chopped
  31. Broccoli (Cooked)
    0.2mg (11% DV) in 1 cup chopped
  32. Peas
    0.2mg (11% DV) in 1 cup
  33. Cooked Pumpkin
    0.2mg (11% DV) in 1 cup, mashed
  34. Cooked Podded Peas
    0.2mg (11% DV) in 1 cup
  35. Stirfried Soybean Sprouts
    0.2mg (11% DV) in 100 grams
  36. Asparagus
    0.2mg (11% DV) in 1 cup
  37. Pea Sprouts
    0.2mg (11% DV) in 1 cup
  38. Cooked Dandelion Greens
    0.2mg (11% DV) in 1 cup, chopped
  39. Succotash
    0.2mg (11% DV) in 1 cup
  40. Lotus Root
    0.2mg (10% DV) in 10 slices (2-1/2 Inch dia)
  41. Maitake Mushrooms
    0.2mg (10% DV) in 1 cup diced
  42. Jute Potherb (Molokhiya) (Cooked)
    0.2mg (10% DV) in 1 cup
  43. Cooked Lima Beans
    0.2mg (10% DV) in 1 cup
  44. Cooked Chrysanthemum
    0.2mg (9% DV) in 1 cup (1 Inch pieces)
  45. Summer Squash
    0.2mg (9% DV) in 1 cup, sliced
  46. Vinespinach
    0.2mg (9% DV) in 100 grams
  47. Chinese Broccoli
    0.2mg (9% DV) in 100 grams
  48. Cooked Swiss Chard
    0.2mg (9% DV) in 1 cup, chopped
  49. Dandelion Greens
    0.1mg (8% DV) in 1 cup, chopped
  50. Mustard Spinach
    0.1mg (8% DV) in 1 cup, chopped
  51. Cooked Winter Squash
    0.1mg (8% DV) in 1 cup, cubes
  52. Morel Mushrooms
    0.1mg (8% DV) in 1 cup
  53. Canned Pumpkin
    0.1mg (8% DV) in 1 cup
  54. Garden Cress
    0.1mg (8% DV) in 1 cup
  55. Cooked Chinese Broccoli
    0.1mg (8% DV) in 1 cup
  56. Canned Straw Mushrooms
    0.1mg (7% DV) in 1 cup
  57. Brussels Sprouts (Cooked)
    0.1mg (7% DV) in 1 cup
  58. Cooked Snow Peas
    0.1mg (7% DV) in 1 cup
  59. Cooked Green Snap Beans
    0.1mg (7% DV) in 1 cup
  60. Cooked Sweet Potatoes
    0.1mg (7% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  61. Cooked Yellow Snap Beans
    0.1mg (7% DV) in 1 cup
  62. Cooked Broccoli Raab
    0.1mg (7% DV) in 1 NLEA serving
  63. Zucchini
    0.1mg (7% DV) in 1 cup, chopped
  64. Chantarelle Mushrooms
    0.1mg (7% DV) in 1 cup
  65. Laver Seaweed
    0.1mg (7% DV) in 10 sheets
  66. Portabella Mushrooms
    0.1mg (7% DV) in 1 cup diced
  67. Cooked Mustard Spinach
    0.1mg (7% DV) in 1 cup, chopped
  68. Portabellas (Exposed to Sun/UV)
    0.1mg (7% DV) in 1 cup diced
  69. Pickled Beets
    0.1mg (6% DV) in 1 cup slices
  70. Pak-Choi (Bok Choy) (Cooked)
    0.1mg (6% DV) in 1 cup, shredded
  71. Canned Lima Beans
    0.1mg (6% DV) in 1 cup
  72. Bamboo Shoots
    0.1mg (6% DV) in 1 cup (1/2 Inch slices)
  73. Broccoli
    0.1mg (6% DV) in 1 cup chopped
  74. Cooked Celery
    0.1mg (6% DV) in 1 cup, diced
  75. Yellow Snap Beans
    0.1mg (6% DV) in 1 cup 1/2 Inch pieces
  76. Green Snap Beans (Raw)
    0.1mg (6% DV) in 1 cup 1/2 Inch pieces
  77. Cooked Purslane
    0.1mg (6% DV) in 1 cup
  78. Cooked Turnip Greens
    0.1mg (6% DV) in 1 cup, chopped
  79. Canned Tomato Paste
    0.1mg (6% DV) in 1/4 cup
  80. Sweet Red Bell Peppers
    0.1mg (6% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  81. Cassava
    0.1mg (6% DV) in 1 cup
  82. Lentil Sprouts
    0.1mg (6% DV) in 1 cup
  83. Pumpkin Leaves (Cooked)
    0.1mg (6% DV) in 1 cup
  84. Poi
    0.1mg (6% DV) in 1 cup
  85. Cooked Hubbard Squash
    0.1mg (6% DV) in 1 cup, cubes
  86. Celeriac
    0.1mg (6% DV) in 1 cup
  87. Cooked Escarole
    0.1mg (5% DV) in 1 cup
  88. Cooked Kale
    0.1mg (5% DV) in 1 cup, chopped
  89. Cooked Red Cabbage
    0.1mg (5% DV) in 1 cup
  90. Jerusalem-artichokes raw
    0.1mg (5% DV) in 1 cup slices
  91. Cooked Lentil Sprouts
    0.1mg (5% DV) in 100 grams
  92. Cooked Green Cauliflower
    0.1mg (5% DV) in 1/5 head
  93. Citronella (Lemon Grass)
    0.1mg (5% DV) in 1 cup
  94. Cooked Mustard Greens
    0.1mg (5% DV) in 1 cup, chopped
  95. Cooked Okra
    0.1mg (5% DV) in 1 cup slices
  96. Baked Red Potatoes
    0.1mg (5% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  97. Serrano Peppers
    0.1mg (5% DV) in 1 cup, chopped
  98. Artichokes (Globe or French)
    0.1mg (5% DV) in 1 artichoke, medium
  99. Beet Greens (Raw)
    0.1mg (5% DV) in 1 cup
  100. Soybean Sprouts
    0.1mg (5% DV) in 1 cup
  101. Baked Potatoes (With Skin)
    0.1mg (5% DV) in 1 potato medium
  102. Palm Hearts (Canned)
    0.1mg (5% DV) in 1 cup
  103. Sweet Potatoes
    0.1mg (5% DV) in 1 cup, cubes
  104. Stewed Tomatoes
    0.1mg (5% DV) in 1 cup
  105. Yellow Corn Sweet
    0.1mg (5% DV) in 1 cup
  106. Brussels Sprouts (Raw)
    0.1mg (5% DV) in 1 cup
  107. Cooked Swamp Cabbage
    0.1mg (5% DV) in 1 cup, chopped
  108. Cooked Summer Squash
    0.1mg (4% DV) in 1 cup, sliced
  109. Cooked Burdock Root
    0.1mg (4% DV) in 1 cup (1 Inch pieces)
  110. New Zealand Spinach
    0.1mg (4% DV) in 1 cup, chopped
  111. Chrysanthemum Leaves
    0.1mg (4% DV) in 1 cup, chopped
  112. Winter Squash
    0.1mg (4% DV) in 1 cup, cubes
  113. Arrowroot
    0.1mg (4% DV) in 1 cup, sliced
  114. Cooked Rutabagas (Neeps, Swedes)
    0.1mg (4% DV) in 1 cup, cubes
  115. Cooked Carrots
    0.1mg (4% DV) in 1 cup slices
  116. Cooked Beets
    0.1mg (4% DV) in 1 cup
  117. Parsnips
    0.1mg (4% DV) in 1 cup slices
  118. Banana Peppers
    0.1mg (4% DV) in 1 cup
  119. Bitter Melon (Cooked)
    0.1mg (4% DV) in 1 cup (1/2 Inch pieces)
  120. Yellow Tomatoes
    0.1mg (4% DV) in 1 cup, chopped
  121. Green Cauliflower
    0.1mg (4% DV) in 1 cup
  122. Cauliflower
    0.1mg (4% DV) in 1 cup chopped (1/2 Inch pieces)
  123. Cooked Cauliflower
    0.1mg (4% DV) in 1 cup
  124. Cooked Chayote
    0.1mg (4% DV) in 1 cup (1 Inch pieces)
  125. Mustard Greens
    0.1mg (4% DV) in 1 cup, chopped
  126. Red Cabbage
    0.1mg (4% DV) in 1 cup, chopped
  127. Bamboo Shoots (Cooked)
    0.1mg (4% DV) in 1 cup (1/2 Inch slices)
  128. Okra
    0.1mg (4% DV) in 1 cup
  129. Cooked Scallop Squash
    0.1mg (4% DV) in 1 cup, mashed
  130. Cooked Nopales
    0.1mg (4% DV) in 1 cup
  131. Parsley
    0.1mg (3% DV) in 1 cup chopped
  132. Cooked Cabbage
    0.1mg (3% DV) in 1 cup
  133. Cooked Celeriac
    0.1mg (3% DV) in 1 cup pieces
  134. Spinach
    0.1mg (3% DV) in 1 cup
  135. Cooked Malabar Spinach
    0.1mg (3% DV) in 1 cup
  136. Onion Rings
    0.1mg (3% DV) in 1 cup
  137. Rutabagas (Neeps, Swedes)
    0.1mg (3% DV) in 1 cup, cubes
  138. Swamp Cabbage
    0.1mg (3% DV) in 1 cup, chopped
  139. Turnip Greens
    0.1mg (3% DV) in 1 cup, chopped
  140. Beets (Raw)
    0.1mg (3% DV) in 1 cup
  141. Yautia
    0.1mg (3% DV) in 1 cup, sliced
  142. Cooked Tomatoes
    0.1mg (3% DV) in 1 cup
  143. Broccoli Raab (Rapini)
    0.1mg (3% DV) in 1 cup chopped
  144. Crookneck Summer Squash
    0.1mg (3% DV) in 1 cup sliced
  145. Cooked Yellow Sweet Corn
    0.1mg (3% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  146. Hash Browns
    0.1mg (3% DV) in 1 cup
  147. Cooked Scotch Kale
    0.1mg (3% DV) in 1 cup, chopped
  148. Snow Peas
    0.1mg (3% DV) in 1 cup, whole
  149. Pumpkin Leaves
    0.1mg (3% DV) in 1 cup
  150. Cooked Soybean Sprouts
    0.1mg (3% DV) in 1 cup
  151. Bok Choy
    0mg (3% DV) in 1 cup, shredded
  152. Green Tomatoes
    0mg (3% DV) in 1 medium
  153. Cooked Onions
    0mg (3% DV) in 1 cup
  154. Baked Russet Potatoes
    0mg (3% DV) in 100 grams
  155. Purslane
    0mg (3% DV) in 1 cup
  156. Yam
    0mg (3% DV) in 1 cup, cubes
  157. Collards
    0mg (3% DV) in 1 cup, chopped
  158. Irishmoss Seaweed
    0mg (3% DV) in 2 tbsp (1/8 cup)
  159. Cooked Sweet White Corn
    0mg (3% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  160. Sweet Yellow Peppers
    0mg (3% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  161. Dried Shiitake Mushrooms
    0mg (3% DV) in 1 mushroom
  162. Hubbard Squash
    0mg (3% DV) in 1 cup, cubes
  163. Radishes
    0mg (3% DV) in 1 cup slices
  164. Cooked Cookneck Summer Squash
    0mg (3% DV) in 1 cup, sliced
  165. Sweet White Corn
    0mg (3% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  166. Onions
    0mg (3% DV) in 1 cup, chopped
  167. Baked Potatoes
    0mg (3% DV) in 100 grams
  168. Cooked Pumpkin Flowers
    0mg (3% DV) in 1 cup
  169. Cooked Zucchini
    0mg (3% DV) in 1 cup, sliced
  170. Alfalfa Sprouts
    0mg (2% DV) in 1 cup
  171. Carrots
    0mg (2% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  172. Green Bell Peppers
    0mg (2% DV) in 1 cup, chopped
  173. Green Chili Peppers
    0mg (2% DV) in 1 cup
  174. Shiitake Mushrooms
    0mg (2% DV) in 1 piece whole
  175. Cooked Green Bell Peppers
    0mg (2% DV) in 1 cup, chopped or strips
  176. Watercress
    0mg (2% DV) in 1 cup, chopped
  177. Hot Green Chili Peppers
    0mg (2% DV) in 1 pepper
  178. Cooked Red Bell Peppers
    0mg (2% DV) in 1 cup, strips
  179. Cooked Parsnips
    0mg (2% DV) in 1/2 cup slices
  180. Scotch Kale
    0mg (2% DV) in 1 cup, chopped
  181. Scallop Squash
    0mg (2% DV) in 1 cup slices
  182. Turnips
    0mg (2% DV) in 1 cup, cubes
  183. Radish Sprouts
    0mg (2% DV) in 1 cup
  184. Red Chili Peppers
    0mg (2% DV) in 1 pepper
  185. Endive
    0mg (2% DV) in 1 cup
  186. Cooked Yam
    0mg (2% DV) in 1 cup, cubes
  187. Bitter Melon
    0mg (2% DV) in 1 cup (1/2 Inch pieces)
  188. Cooked Taro
    0mg (2% DV) in 1 cup, sliced
  189. Cabbage
    0mg (2% DV) in 1 cup, chopped
  190. Celery
    0mg (2% DV) in 1 stalk, large (11 Inch-12 Inch long)
  191. Chrysanthemum
    0mg (2% DV) in 1 cup (1 Inch pieces)
  192. Cooked Turnips
    0mg (2% DV) in 1 cup, cubes
  193. Cooked Butternut Squash
    0mg (2% DV) in 1 cup, cubes
  194. Nopales
    0mg (2% DV) in 1 cup, sliced
  195. Bamboo Shoots (Canned)
    0mg (2% DV) in 1 cup (1/8 Inch slices)
  196. Cucumber
    0mg (2% DV) in 1 cup
  197. Butterhead Lettuce
    0mg (2% DV) in 1 cup, shredded or chopped
  198. Cooked Oriental Radishes
    0mg (2% DV) in 1 cup, sliced
  199. Cooked Spaghetti Squash
    0mg (2% DV) in 1 cup
  200. Cooked Kohlrabi
    0mg (2% DV) in 1 cup slices

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.