The amount of Fishes and Shellfishes that contain 0.6 mg of Vitamin B2 (Riboflavin)

• 

  0.07 mg

  (per 6 g edible portion)

  Loach (raw)
  × 8.6
• 

  0.06 mg

  (per 6 g edible portion)

  Loach (boiled)
  × 10
• 

  0.9 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 0.7
• 

  0.08 mg

  (per 10 g edible portion)

  Japanese sand lance (raw)
  × 7.5
• 

  1.41 mg

  (per 190 g edible portion)

  Japanese eel (kabayaki)
  × 0.4
• 

  0.84 mg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 0.7
• 

  0.1 mg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 6
• 

  0.04 mg

  (per 7 g edible portion)

  Blue sprat (seasoned and dried)
  × 15
• 

  0.55 mg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 1.1
• 

  0.57 mg

  (per 95 g edible portion)

  Fish paste product (fish sausage)
  × 1.1