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200 Vegetables Highest in Riboflavin (B2)

Ranked by a serving size.

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1.3mg Riboflavin (B2) = 100% DV
  1. White Button Mushrooms (Stir-fried)
    0.5mg (38% DV) in 1 cup sliced
  2. Portobellos (Exposed To Sunlight Or Uv)
    0.5mg (38% DV) in 1 cup sliced
  3. Cooked White Button Mushrooms
    0.5mg (36% DV) in 1 cup pieces
  4. Kidney Bean Sprouts
    0.5mg (35% DV) in 1 cup
  5. Sun-dried Hot Chile Peppers
    0.4mg (34% DV) in 1 cup
  6. Cremini Mushrooms
    0.4mg (33% DV) in 1 cup whole
  7. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    0.4mg (33% DV) in 1 cup whole
  8. Cooked Spinach
    0.4mg (33% DV) in 1 cup
  9. Cooked Beet Greens
    0.4mg (32% DV) in 1 cup (1 Inch pieces)
  10. Dried Ancho Peppers
    0.4mg (29% DV) in 1 pepper
  11. Spirulina
    0.3mg (26% DV) in 100 grams
  12. Kimchi
    0.3mg (24% DV) in 1 cup
  13. Tahitian Taro
    0.3mg (23% DV) in 1 cup slices
  14. Oyster Mushrooms
    0.3mg (23% DV) in 1 cup sliced
  15. White Button Mushrooms
    0.3mg (22% DV) in 1 cup, pieces or slices
  16. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    0.3mg (22% DV) in 1 cup pieces or slices
  17. Cooked Tahitian Taro
    0.3mg (21% DV) in 1 cup slices
  18. Cooked Artichokes (Globe Or French)
    0.3mg (20% DV) in 1 cup
  19. Dried Spirulina Seaweed
    0.3mg (20% DV) in 1 tablespoon
  20. Asparagus (Cooked)
    0.3mg (19% DV) in 1 cup
  21. Cooked Shiitake Mushrooms
    0.2mg (19% DV) in 1 cup pieces
  22. Canned Asparagus
    0.2mg (19% DV) in 1 cup
  23. Cooked Green Peas
    0.2mg (18% DV) in 1 cup
  24. Green Peas (Cooked)
    0.2mg (18% DV) in 1 cup
  25. Mashed Sweet Potatoes
    0.2mg (18% DV) in 1 cup
  26. Dried Pasilla Peppers
    0.2mg (17% DV) in 1 pepper
  27. Cooked Garden Cress
    0.2mg (17% DV) in 1 cup
  28. Dried Fungi Cloud Ears
    0.2mg (16% DV) in 5 pieces
  29. Fiddlehead Ferns
    0.2mg (16% DV) in 100 grams
  30. Jew's Ear
    0.2mg (16% DV) in 1 cup slices
  31. Cooked Collards
    0.2mg (15% DV) in 1 cup, chopped
  32. Canned Tomato Puree
    0.2mg (15% DV) in 1 cup
  33. Cooked New Zealand Spinach
    0.2mg (15% DV) in 1 cup, chopped
  34. Broccoli (Cooked)
    0.2mg (15% DV) in 1 cup chopped
  35. Peas
    0.2mg (15% DV) in 1 cup
  36. Cooked Pumpkin
    0.2mg (15% DV) in 1 cup, mashed
  37. Cooked Podded Peas
    0.2mg (15% DV) in 1 cup
  38. Stirfried Soybean Sprouts
    0.2mg (15% DV) in 100 grams
  39. Asparagus
    0.2mg (15% DV) in 1 cup
  40. Pea Sprouts
    0.2mg (14% DV) in 1 cup
  41. Cooked Dandelion Greens
    0.2mg (14% DV) in 1 cup, chopped
  42. Succotash
    0.2mg (14% DV) in 1 cup
  43. Lotus Root
    0.2mg (14% DV) in 10 slices (2-1/2 Inch dia)
  44. Maitake Mushrooms
    0.2mg (13% DV) in 1 cup diced
  45. Jute Potherb (Molokhiya) (Cooked)
    0.2mg (13% DV) in 1 cup
  46. Cooked Lima Beans
    0.2mg (13% DV) in 1 cup
  47. Cooked Chrysanthemum
    0.2mg (12% DV) in 1 cup (1 Inch pieces)
  48. Summer Squash
    0.2mg (12% DV) in 1 cup, sliced
  49. Vinespinach
    0.2mg (12% DV) in 100 grams
  50. Boiled Sweet Potatoes
    0.2mg (12% DV) in 1 cup, mashed
  51. Chinese Broccoli
    0.2mg (12% DV) in 100 grams
  52. Cooked Swiss Chard
    0.2mg (12% DV) in 1 cup, chopped
  53. Dandelion Greens
    0.1mg (11% DV) in 1 cup, chopped
  54. Mustard Spinach
    0.1mg (11% DV) in 1 cup, chopped
  55. Cooked Winter Squash
    0.1mg (11% DV) in 1 cup, cubes
  56. Morel Mushrooms
    0.1mg (10% DV) in 1 cup
  57. Canned Pumpkin
    0.1mg (10% DV) in 1 cup
  58. Garden Cress
    0.1mg (10% DV) in 1 cup
  59. Mung Bean Sprouts
    0.1mg (10% DV) in 1 cup
  60. Cooked Chinese Broccoli
    0.1mg (10% DV) in 1 cup
  61. Canned Straw Mushrooms
    0.1mg (10% DV) in 1 cup
  62. Brussels Sprouts (Cooked)
    0.1mg (10% DV) in 1 cup
  63. Cooked Green Beans (Previously Frozen)
    0.1mg (9% DV) in 1 cup
  64. Cooked Snow Peas
    0.1mg (9% DV) in 1 cup
  65. Cooked Green Snap Beans
    0.1mg (9% DV) in 1 cup
  66. Cooked Sweet Potatoes
    0.1mg (9% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  67. Cooked Yellow Snap Beans
    0.1mg (9% DV) in 1 cup
  68. Cooked Broccoli Raab
    0.1mg (9% DV) in 1 NLEA serving
  69. Zucchini
    0.1mg (9% DV) in 1 cup, chopped
  70. Chantarelle Mushrooms
    0.1mg (9% DV) in 1 cup
  71. Laver Seaweed
    0.1mg (9% DV) in 10 sheets
  72. Portabella Mushrooms
    0.1mg (9% DV) in 1 cup diced
  73. Cooked Mustard Spinach
    0.1mg (9% DV) in 1 cup, chopped
  74. Raw Portabellas (Exposed to Sunlight or UV)
    0.1mg (9% DV) in 1 cup diced
  75. Pickled Beets
    0.1mg (8% DV) in 1 cup slices
  76. Pak-choi (Bok Choy) (Cooked)
    0.1mg (8% DV) in 1 cup, shredded
  77. Canned Lima Beans
    0.1mg (8% DV) in 1 cup
  78. Bamboo Shoots
    0.1mg (8% DV) in 1 cup (1/2 Inch slices)
  79. Broccoli
    0.1mg (8% DV) in 1 cup chopped
  80. Cooked Celery
    0.1mg (8% DV) in 1 cup, diced
  81. Yellow Snap Beans
    0.1mg (8% DV) in 1 cup 1/2 Inch pieces
  82. Green Snap Beans (Raw)
    0.1mg (8% DV) in 1 cup 1/2 Inch pieces
  83. Cooked Purslane
    0.1mg (8% DV) in 1 cup
  84. Cooked Turnip Greens
    0.1mg (8% DV) in 1 cup, chopped
  85. Canned Tomato Paste
    0.1mg (8% DV) in 1/4 cup
  86. Sweet Red Bell Peppers
    0.1mg (8% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  87. Cassava
    0.1mg (8% DV) in 1 cup
  88. Lentil Sprouts
    0.1mg (8% DV) in 1 cup
  89. Pumpkin Leaves (Cooked)
    0.1mg (7% DV) in 1 cup
  90. Cooked Hubbard Squash
    0.1mg (7% DV) in 1 cup, cubes
  91. Celeriac
    0.1mg (7% DV) in 1 cup
  92. Cooked Escarole
    0.1mg (7% DV) in 1 cup
  93. Cooked Kale
    0.1mg (7% DV) in 1 cup, chopped
  94. Cooked Red Cabbage
    0.1mg (7% DV) in 1 cup
  95. Cooked Lentil Sprouts
    0.1mg (7% DV) in 100 grams
  96. Cooked Green Cauliflower
    0.1mg (7% DV) in 1/5 head
  97. Citronella (Lemon Grass)
    0.1mg (7% DV) in 1 cup
  98. Cooked Mustard Greens
    0.1mg (7% DV) in 1 cup, chopped
  99. Cooked Okra
    0.1mg (7% DV) in 1 cup slices
  100. Cooked Okra (Previously Frozen)
    0.1mg (7% DV) in 1/2 cup slices
  101. Canned Mung Bean Sprouts
    0.1mg (7% DV) in 1 cup
  102. Baked Red Potatoes
    0.1mg (7% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  103. Serrano Peppers
    0.1mg (7% DV) in 1 cup, chopped
  104. Artichokes (Globe Or French)
    0.1mg (6% DV) in 1 artichoke, medium
  105. Beet Greens (Raw)
    0.1mg (6% DV) in 1 cup
  106. Soybean Sprouts
    0.1mg (6% DV) in 1 cup
  107. Baked Potatoes (With Skin)
    0.1mg (6% DV) in 1 potato medium
  108. Palm Hearts (Canned)
    0.1mg (6% DV) in 1 cup
  109. Sweet Potatoes
    0.1mg (6% DV) in 1 cup, cubes
  110. Stewed Tomatoes
    0.1mg (6% DV) in 1 cup
  111. Yellow Corn Sweet
    0.1mg (6% DV) in 1 cup
  112. Brussels Sprouts (Raw)
    0.1mg (6% DV) in 1 cup
  113. Cooked Swamp Cabbage
    0.1mg (6% DV) in 1 cup, chopped
  114. Cooked Summer Squash
    0.1mg (6% DV) in 1 cup, sliced
  115. Cooked Burdock Root
    0.1mg (6% DV) in 1 cup (1 Inch pieces)
  116. New Zealand Spinach
    0.1mg (6% DV) in 1 cup, chopped
  117. Chrysanthemum Leaves
    0.1mg (6% DV) in 1 cup, chopped
  118. Winter Squash
    0.1mg (6% DV) in 1 cup, cubes
  119. Arrowroot
    0.1mg (5% DV) in 1 cup, sliced
  120. Cooked Rutabagas (Neeps, Swedes)
    0.1mg (5% DV) in 1 cup, cubes
  121. Cooked Carrots
    0.1mg (5% DV) in 1 cup slices
  122. Cooked Beets
    0.1mg (5% DV) in 1 cup
  123. Parsnips
    0.1mg (5% DV) in 1 cup slices
  124. Banana Peppers
    0.1mg (5% DV) in 1 cup
  125. Bitter Melon (Cooked)
    0.1mg (5% DV) in 1 cup (1/2 Inch pieces)
  126. Yellow Tomatoes
    0.1mg (5% DV) in 1 cup, chopped
  127. Green Cauliflower
    0.1mg (5% DV) in 1 cup
  128. Cauliflower
    0.1mg (5% DV) in 1 cup chopped (1/2 Inch pieces)
  129. Cooked Cauliflower
    0.1mg (5% DV) in 1 cup
  130. Cooked Chayote
    0.1mg (5% DV) in 1 cup (1 Inch pieces)
  131. Mustard Greens
    0.1mg (5% DV) in 1 cup, chopped
  132. Red Cabbage
    0.1mg (5% DV) in 1 cup, chopped
  133. Bamboo Shoots (Cooked)
    0.1mg (5% DV) in 1 cup (1/2 Inch slices)
  134. Okra
    0.1mg (5% DV) in 1 cup
  135. Cooked Scallop Squash
    0.1mg (5% DV) in 1 cup, mashed
  136. Cooked Nopales
    0.1mg (5% DV) in 1 cup
  137. Parsley
    0.1mg (5% DV) in 1 cup chopped
  138. Cooked Cabbage
    0.1mg (4% DV) in 1 cup
  139. Cooked Celeriac
    0.1mg (4% DV) in 1 cup pieces
  140. Spinach
    0.1mg (4% DV) in 1 cup
  141. Cooked Malabar Spinach
    0.1mg (4% DV) in 1 cup
  142. Onion Rings
    0.1mg (4% DV) in 1 cup
  143. Rutabagas (Neeps, Swedes)
    0.1mg (4% DV) in 1 cup, cubes
  144. Swamp Cabbage
    0.1mg (4% DV) in 1 cup, chopped
  145. Sauteed Green Bell Peppers
    0.1mg (4% DV) in 1 cup chopped
  146. Turnip Greens
    0.1mg (4% DV) in 1 cup, chopped
  147. Beets (Raw)
    0.1mg (4% DV) in 1 cup
  148. Yautia
    0.1mg (4% DV) in 1 cup, sliced
  149. Cooked Tomatoes
    0.1mg (4% DV) in 1 cup
  150. Broccoli Raab (Rapini)
    0.1mg (4% DV) in 1 cup chopped
  151. Crookneck Summer Squash
    0.1mg (4% DV) in 1 cup sliced
  152. Cooked Yellow Sweet Corn
    0.1mg (4% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  153. Hash Browns
    0.1mg (4% DV) in 1 cup
  154. Cooked Scotch Kale
    0.1mg (4% DV) in 1 cup, chopped
  155. Snow Peas
    0.1mg (4% DV) in 1 cup, whole
  156. Pumpkin Leaves
    0.1mg (4% DV) in 1 cup
  157. Cooked Soybean Sprouts
    0.1mg (4% DV) in 1 cup
  158. Bok Choy
    0mg (4% DV) in 1 cup, shredded
  159. Green Tomatoes
    0mg (4% DV) in 1 medium
  160. Cooked Onions
    0mg (4% DV) in 1 cup
  161. Baked Russet Potatoes
    0mg (4% DV) in 100 grams
  162. Purslane
    0mg (4% DV) in 1 cup
  163. Collards
    0mg (4% DV) in 1 cup, chopped
  164. Irishmoss Seaweed
    0mg (4% DV) in 2 tbsp (1/8 cup)
  165. Cooked Sweet White Corn
    0mg (4% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  166. Sweet Yellow Peppers
    0mg (4% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  167. Dried Shiitake Mushrooms
    0mg (4% DV) in 1 mushroom
  168. Hubbard Squash
    0mg (4% DV) in 1 cup, cubes
  169. Radishes
    0mg (3% DV) in 1 cup slices
  170. Cooked Cookneck Summer Squash
    0mg (3% DV) in 1 cup, sliced
  171. Sweet White Corn
    0mg (3% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  172. Onions
    0mg (3% DV) in 1 cup, chopped
  173. Baked Potatoes
    0mg (3% DV) in 100 grams
  174. Cooked Pumpkin Flowers
    0mg (3% DV) in 1 cup
  175. Cooked Zucchini
    0mg (3% DV) in 1 cup, sliced
  176. Alfalfa Sprouts
    0mg (3% DV) in 1 cup
  177. Carrots
    0mg (3% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  178. Green Bell Peppers
    0mg (3% DV) in 1 cup, chopped
  179. Green Chili Peppers
    0mg (3% DV) in 1 cup
  180. Shiitake Mushrooms
    0mg (3% DV) in 1 piece whole
  181. Cooked Green Bell Peppers
    0mg (3% DV) in 1 cup, chopped or strips
  182. Watercress
    0mg (3% DV) in 1 cup, chopped
  183. Hot Green Chili Peppers
    0mg (3% DV) in 1 pepper
  184. Cooked Red Bell Peppers
    0mg (3% DV) in 1 cup, strips
  185. Cooked Parsnips
    0mg (3% DV) in 1/2 cup slices
  186. Scotch Kale
    0mg (3% DV) in 1 cup, chopped
  187. Scallop Squash
    0mg (3% DV) in 1 cup slices
  188. Turnips
    0mg (3% DV) in 1 cup, cubes
  189. Radish Sprouts
    0mg (3% DV) in 1 cup
  190. Red Chili Peppers
    0mg (3% DV) in 1 pepper
  191. Endive
    0mg (3% DV) in 1 cup
  192. Cooked Yam
    0mg (3% DV) in 1 cup, cubes
  193. Bitter Melon
    0mg (3% DV) in 1 cup (1/2 Inch pieces)
  194. Cooked Taro
    0mg (3% DV) in 1 cup, sliced
  195. Cabbage
    0mg (3% DV) in 1 cup, chopped
  196. Celery
    0mg (3% DV) in 1 stalk, large (11 Inch-12 Inch long)
  197. Chrysanthemum
    0mg (3% DV) in 1 cup (1 Inch pieces)
  198. Cooked Turnips
    0mg (3% DV) in 1 cup, cubes
  199. Cooked Butternut Squash
    0mg (3% DV) in 1 cup, cubes
  200. Nopales
    0mg (3% DV) in 1 cup, sliced

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