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200 Vegetables Highest in Riboflavin (B2)

Ranked by a Common Serving Size
1.3mg Riboflavin (B2) = 100% DV
  1. Cooked White Button Mushrooms
    0.5mg (36% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  2. White Button Mushrooms (Stir-Fried)
    0.5mg (38% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  3. Portobellos (Exposed To Sunlight Or Uv)
    0.5mg (38% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  4. Kidney Bean Sprouts
    0.5mg (35% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  5. Cooked Spinach
    0.4mg (33% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  6. Raw Cremini Mushrooms (Exposed To Sunlight Or Uv)
    0.4mg (33% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  7. Sun-Dried Hot Chile Peppers
    0.4mg (34% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  8. Cooked Beet Greens
    0.4mg (32% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  9. Dried Ancho Peppers
    0.4mg (29% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  10. Cremini Mushrooms
    0.4mg (33% DV) in 1 cup whole
    Database: Standard Release (Common) (Source)
  11. White Button Mushrooms
    0.3mg (22% DV) in 1 cup, pieces or slices
    Database: Standard Release (Common) (Source)
  12. Tahitian Taro
    0.3mg (23% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  13. Spirulina
    0.3mg (26% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  14. Oyster Mushrooms
    0.3mg (23% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  15. Kimchi
    0.3mg (24% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  16. Raw White Button Mushrooms (Exposed To Sunlight Or Uv)
    0.3mg (22% DV) in 1 cup pieces or slices
    Database: Standard Release (Common) (Source)
  17. Cooked Artichokes (Globe Or French)
    0.3mg (20% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  18. Asparagus (Cooked)
    0.3mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  19. Cooked Tahitian Taro
    0.3mg (21% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  20. Dried Spirulina Seaweed
    0.3mg (20% DV) in 1 tablespoon
    Database: Standard Release (Common) (Source)
  21. Cooked Pumpkin
    0.2mg (15% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  22. Cooked Dandelion Greens
    0.2mg (14% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  23. Stirfried Soybean Sprouts
    0.2mg (15% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  24. Jews Ear
    0.2mg (16% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  25. Cooked Kale
    0.2mg (14% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  26. Succotash
    0.2mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  27. Lotus Root
    0.2mg (14% DV) in 10 slices (2-1/2 inch dia)
    Database: Standard Release (Common) (Source)
  28. Boiled Sweet Potatoes
    0.2mg (12% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  29. Mashed Sweet Potatoes
    0.2mg (18% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  30. Cooked Green Peas (Salted)
    0.2mg (18% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  31. Dried Pasilla Peppers
    0.2mg (17% DV) in 1 pepper
    Database: Standard Release (Common) (Source)
  32. Dried Fungi Cloud Ears
    0.2mg (16% DV) in 5 pieces
    Database: Standard Release (Common) (Source)
  33. Cooked Swiss Chard
    0.2mg (12% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  34. Cooked Chrysanthemum
    0.2mg (12% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  35. Cooked Collards
    0.2mg (15% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  36. Cooked Lima Beans
    0.2mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  37. Cooked Podded Peas
    0.2mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  38. Peas
    0.2mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  39. Cooked Green Peas
    0.2mg (18% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  40. Pea Sprouts
    0.2mg (14% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  41. Maitake Mushrooms
    0.2mg (13% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  42. Chinese Broccoli
    0.2mg (12% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  43. Fiddlehead Ferns
    0.2mg (16% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  44. Asparagus
    0.2mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  45. Cooked Garden Cress
    0.2mg (17% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  46. Canned Tomato Puree
    0.2mg (15% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  47. Jute Potherb (Molokhiya) (Cooked)
    0.2mg (13% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  48. Vinespinach
    0.2mg (12% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  49. Broccoli (Cooked)
    0.2mg (15% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  50. Cooked Shiitake Mushrooms
    0.2mg (19% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  51. Canned Asparagus
    0.2mg (19% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  52. Summer Squash
    0.2mg (12% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  53. Cooked New Zealand Spinach
    0.2mg (15% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  54. Cassava
    0.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  55. Canned Pumpkin
    0.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  56. Cauliflower
    0.1mg (5% DV) in 1 cup chopped (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  57. Cooked Celeriac
    0.1mg (4% DV) in 1 cup pieces
    Database: Standard Release (Common) (Source)
  58. Cooked Celery
    0.1mg (8% DV) in 1 cup, diced
    Database: Standard Release (Common) (Source)
  59. Rutabagas (Neeps Swedes)
    0.1mg (4% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  60. Cooked Rutabagas (Neeps Swedes)
    0.1mg (5% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  61. Laver Seaweed
    0.1mg (9% DV) in 10 sheets
    Database: Standard Release (Common) (Source)
  62. Dandelion Greens
    0.1mg (11% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  63. Cooked Soybean Sprouts
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  64. Spinach
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  65. Yellow Sweet Corn
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  66. Cooked Yellow Sweet Corn
    0.1mg (4% DV) in 1 ear small (5-1/2 inch to 6-1/2 inch long)
    Database: Standard Release (Common) (Source)
  67. Crookneck Summer Squash
    0.1mg (4% DV) in 1 cup sliced
    Database: Standard Release (Common) (Source)
  68. Snow Peas
    0.1mg (4% DV) in 1 cup, whole
    Database: Standard Release (Common) (Source)
  69. Cooked Snow Peas
    0.1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  70. Cooked Hubbard Squash
    0.1mg (7% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  71. Sweet Potatoes
    0.1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  72. Baked Sweet Potatoes
    0.1mg (9% DV) in 1 medium (2 inch dia, 5 inch long, raw)
    Database: Standard Release (Common) (Source)
  73. Portobellos Mushrooms
    0.1mg (9% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  74. Mustard Greens
    0.1mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  75. Sauteed Green Bell Peppers
    0.1mg (4% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  76. Cooked Mustard Greens
    0.1mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  77. Arrowroot
    0.1mg (5% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  78. Chrysanthemum Leaves
    0.1mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  79. Okra
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  80. Cooked Okra
    0.1mg (7% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  81. Cooked Okra (Previously Frozen)
    0.1mg (7% DV) in 1/2 cup slices
    Database: Standard Release (Common) (Source)
  82. Pumpkin Leaves
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  83. Cooked Purslane
    0.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  84. Cooked Tomatoes
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  85. Soybean Sprouts
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  86. Cooked Scallop Squash
    0.1mg (5% DV) in 1 cup, mashed
    Database: Standard Release (Common) (Source)
  87. Zucchini
    0.1mg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  88. Turnip Greens
    0.1mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  89. Swamp Cabbage
    0.1mg (4% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  90. Cooked Swamp Cabbage
    0.1mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  91. Canned Mung Bean Sprouts
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  92. Canned Lima Beans
    0.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  93. Red Bell Peppers (Cooked)
    0.1mg (9% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  94. Yellow Snap Beans
    0.1mg (8% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  95. Stewed Tomatoes
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  96. Cooked Yellow Snap Beans
    0.1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  97. Baked Potatoes (With Skin)
    0.1mg (6% DV) in 1 potato medium
    Database: Standard Release (Common) (Source)
  98. Yellow Tomatoes
    0.1mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  99. Palm Hearts (Canned)
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  100. Sweet Red Bell Peppers
    0.1mg (8% DV) in 1 medium (approx 2-3/4 inch long, 2-1/2 dia.)
    Database: Standard Release (Common) (Source)
  101. Citronella (Lemon Grass)
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  102. Canned Straw Mushrooms
    0.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  103. Beet Greens (Raw)
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  104. Broccoli
    0.1mg (8% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  105. Broccoli Raab (Rapini)
    0.1mg (4% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  106. Cooked Broccoli Raab
    0.1mg (9% DV) in 1 nlea serving
    Database: Standard Release (Common) (Source)
  107. Brussels Sprouts (Raw)
    0.1mg (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  108. Cooked Burdock Root
    0.1mg (6% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  109. Pak-Choi (Bok Choy) (Cooked)
    0.1mg (8% DV) in 1 cup, shredded
    Database: Standard Release (Common) (Source)
  110. Cooked Carrots
    0.1mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  111. Cooked Cauliflower
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  112. Raw Portobellos (Exposed To Sunlight Or Uv)
    0.1mg (9% DV) in 1 cup diced
    Database: Standard Release (Common) (Source)
  113. Celeriac
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  114. Cooked Chayote
    0.1mg (5% DV) in 1 cup (1 inch pieces)
    Database: Standard Release (Common) (Source)
  115. Cooked Nopales
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  116. Green Cauliflower
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  117. Cooked Green Cauliflower
    0.1mg (7% DV) in 1/5 head
    Database: Standard Release (Common) (Source)
  118. Cooked Chinese Broccoli
    0.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  119. Parsley
    0.1mg (5% DV) in 1 cup chopped
    Database: Standard Release (Common) (Source)
  120. Parsnips
    0.1mg (5% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  121. Banana Peppers
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  122. Serrano Peppers
    0.1mg (7% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  123. Cooked Green Snap Beans
    0.1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  124. Cooked Malabar Spinach
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  125. Beets (Raw)
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  126. Yautia
    0.1mg (4% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  127. Cooked Beets
    0.1mg (5% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  128. Baked Red Potatoes
    0.1mg (7% DV) in 1 potato medium (2-1/4 inch to 3-1/4 inch dia.)
    Database: Standard Release (Common) (Source)
  129. Bitter Melon (Cooked)
    0.1mg (5% DV) in 1 cup (1/2 inch pieces)
    Database: Standard Release (Common) (Source)
  130. Garden Cress
    0.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  131. Canned Tomato Paste
    0.1mg (8% DV) in 1/4 cup
    Database: Standard Release (Common) (Source)
  132. Cooked Escarole
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  133. Cooked Turnip Greens
    0.1mg (8% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  134. Kale
    0.1mg (4% DV) in 1 cup 1 inch pieces, loosely packed
    Database: Standard Release (Common) (Source)
  135. Mung Bean Sprouts
    0.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  136. Chantarelle Mushrooms
    0.1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  137. Morel Mushrooms
    0.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  138. Green Snap Beans (Raw)
    0.1mg (8% DV) in 1 cup 1/2 inch pieces
    Database: Standard Release (Common) (Source)
  139. Lentil Sprouts
    0.1mg (8% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  140. Cooked Green Beans (Previously Frozen)
    0.1mg (9% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  141. Cooked Lentil Sprouts
    0.1mg (7% DV) in 100 grams
    Database: Standard Release (Common) (Source)
  142. Pickled Beets
    0.1mg (8% DV) in 1 cup slices
    Database: Standard Release (Common) (Source)
  143. Brussels Sprouts (Cooked)
    0.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  144. Artichokes (Globe Or French)
    0.1mg (6% DV) in 1 artichoke, medium
    Database: Standard Release (Common) (Source)
  145. Mustard Spinach
    0.1mg (11% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  146. Cooked Mustard Spinach
    0.1mg (9% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  147. New Zealand Spinach
    0.1mg (6% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  148. Cooked Cabbage
    0.1mg (4% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  149. Cooked Summer Squash
    0.1mg (6% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  150. Red Cabbage
    0.1mg (5% DV) in 1 cup, chopped
    Database: Standard Release (Common) (Source)
  151. Winter Squash
    0.1mg (6% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  152. Bamboo Shoots
    0.1mg (8% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  153. Cooked Red Cabbage
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  154. Cooked Winter Squash
    0.1mg (11% DV) in 1 cup, cubes
    Database: Standard Release (Common) (Source)
  155. Bamboo Shoots (Cooked)
    0.1mg (5% DV) in 1 cup (1/2 inch slices)
    Database: Standard Release (Common) (Source)
  156. Pumpkin Leaves (Cooked)
    0.1mg (7% DV) in 1 cup
    Database: Standard Release (Common) (Source)