Riboflavin content of Malaysian leaf vegetables

Riboflavin deficiency appears to be widespread throughout Southeast Asia where polished rice is the dietary staple. To determine the potential value of green leaves in increasing the dietary intake of riboflavin, over 40 species of Malaysian leaf vegetables, cultivated and wild, were analyzed for the vitamin. The average riboflavin content of cultivated leaf vegetables ranged from 0.1 to 0.3 mg per 100 g edible portion. For non‐cultivated leaves, the average riboflavin content ranged from 0.4 to 1.2 mg per 100 g and these values compare favorably with other foods considered good sources of riboflavin. It was concluded that green leaves contain significant amounts of riboflavin and greater use of these vegetables should be encouraged.