Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(1 - 10)
0.07 mg
(per 6 g edible portion)
Loach (raw)
0.06 mg
(per 6 g edible portion)
Loach (boiled)
0.9 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
0.08 mg
(per 10 g edible portion)
Japanese sand lance (raw)
1.41 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.84 mg
(per 120 g edible portion)
Abalone (shiokara)
0.1 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
0.04 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
0.55 mg
(per 90 g edible portion)
Chum salmon (sujiko)
0.57 mg
(per 95 g edible portion)
Fish paste product (fish sausage)
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