Vegetarian foods high in Riboflavin (B2)

Riboflavin in food exists in bound and free forms. Your small intestine absorbs the free form readily, but extracting it from bound molecules, especially in plants, takes work your digestive system may not complete. The ranking below shows total riboflavin content, which can overstate what your body actually takes in.

Animal products and fortified cereals concentrate riboflavin. If you rely on whole grains and legumes as your main sources, check whether they are fortified. Whole versions of these foods typically contain less absorbable riboflavin than refined and enriched varieties.

Plant sources of riboflavin include fortified cereals, almonds, mushrooms, and green leafy vegetables. Vegetarian diets can meet the Daily Value through dairy and eggs; vegan diets depend heavily on fortified foods and mushrooms, which contain moderate amounts. Absorption from plant sources remains lower than from animal products.

FDA daily value: 1.3 mg

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Showing 6301–6350 of 7,622 foods

#	Food	Category	Per 100 g	% DV	Source
6301	Juice, tomato and vegetable, low sodium	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6302	Radish, hawaiian style, pickled	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6303	Sauce, adobo fresco	Soups, Sauces and Gravies	0.03 mg	2%	CNF
6304	Sauce, chili, peppers, hot, chili, immature green, canned	Soups, Sauces and Gravies	0.03 mg	2%	CNF
6305	Potato, mashed, homemade, prepared with 2% M.F. milk	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6306	Cereal, hot, Red River, dry Robin Hood	Breakfast cereals	0.03 mg	2%	CNF
6307	Pepper, chili, green, canned	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6308	Snacks, fruit leather, bar	Snacks	0.03 mg	2%	CNF
6309	Potato, flesh and skin, raw	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6310	Pepper, sweet, red, boiled, drained, with salt	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6311	Pepper, sweet, red, boiled, drained	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6312	Pepper, sweet, green, boiled, drained, with salt	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6313	Turnip, raw	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6314	Pepper, sweet, green, boiled, drained	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6315	Leeks (bulb and lower-leaf portion), raw	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6316	Carrot, canned, drained solids	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6317	Pickles, cucumber, sweet	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6318	Squash, summer, scallop, raw	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6319	Pepper, sweet, green, canned, solids and liquid	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6320	Chicory roots (cichorium intybus), raw	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6321	Cardoon, raw	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6322	Cabbage, savoy, raw	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6323	Burdock root, raw	Vegetables and Vegetable Products	0.03 mg	2%	CNF
6324	Rhubarb, raw	Fruits and fruit juices	0.03 mg	2%	CNF
6325	Applesauce, canned, unsweetened	Fruits and fruit juices	0.03 mg	2%	CNF
6326	Rose-apple, raw	Fruits and fruit juices	0.03 mg	2%	CNF
6327	Quince, raw	Fruits and fruit juices	0.03 mg	2%	CNF
6328	Prune, dehydrated (low moisture), cooked	Fruits and fruit juices	0.03 mg	2%	CNF
6329	Pineapple, frozen chunks, sweetened	Fruits and fruit juices	0.03 mg	2%	CNF
6330	Orange grapefruit juice, canned	Fruits and fruit juices	0.03 mg	2%	CNF
6331	Orange juice, raw	Fruits and fruit juices	0.03 mg	2%	CNF
6332	Guava, strawberry, raw	Fruits and fruit juices	0.03 mg	2%	CNF
6333	Gooseberry raw	Fruits and fruit juices	0.03 mg	2%	CNF
6334	Breadfruit, raw	Fruits and fruit juices	0.03 mg	2%	CNF
6335	Soup, cauliflower, dehydrated, water added	Soups, Sauces and Gravies	0.03 mg	2%	CNF
6336	Salad dressing, mayonnaise type, commercial, regular	Fats and Oils	0.03 mg	2%	CNF
6337	Split pea soup, canned, reduced sodium, prepared with water or ready-to serve	Soups, Sauces, and Gravies	0.03 mg	2%	USDA_SR
6338	Pie, cherry, commercially prepared	Baked Products	0.03 mg	2%	USDA_SR
6339	Vanilla extract, imitation, no alcohol	Spices and Herbs	0.03 mg	2%	USDA_SR
6340	Chili with beans, microwavable bowls	Meals, Entrees, and Side Dishes	0.03 mg	2%	USDA_SR
6341	Chili con carne with beans, canned entree	Meals, Entrees, and Side Dishes	0.03 mg	2%	USDA_SR
6342	Sauce, tartar, ready-to-serve	Soups, Sauces, and Gravies	0.03 mg	2%	USDA_SR
6343	Boysenberries, canned, heavy syrup	Fruits and Fruit Juices	0.03 mg	2%	USDA_SR
6344	Apples, dehydrated (low moisture), sulfured, stewed	Fruits and Fruit Juices	0.03 mg	2%	USDA_SR
6345	Soup, tomato bisque, canned, prepared with equal volume water	Soups, Sauces, and Gravies	0.03 mg	2%	USDA_SR
6346	Babyfood, fruit, apple and raspberry, junior	Baby Foods	0.03 mg	2%	USDA_SR
6347	Soup, cream of potato, canned, condensed	Soups, Sauces, and Gravies	0.03 mg	2%	USDA_SR
6348	Babyfood, fruit, applesauce and apricots, strained	Baby Foods	0.03 mg	2%	USDA_SR
6349	Chayote, fruit, raw	Vegetables and Vegetable Products	0.03 mg	2%	USDA_SR
6350	Yambean (jicama), raw	Vegetables and Vegetable Products	0.03 mg	2%	USDA_SR

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Vegetarian foods high in Riboflavin (B2)

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