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200 Vegetables Highest in Riboflavin (B2)

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

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