The amount of Fishes and Shellfishes that contain 1.2 mg of Vitamin B2 (Riboflavin) (301 - 310)

• 

  0.03 mg

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 40
• 

  0.1 mg

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 12
• 

  0.01 mg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 120
• 

  0.13 mg

  (per 120 g edible portion)

  Abalone (steamed and dried)
  × 9.2
• 

  0.1 mg

  (per 150 g edible portion)

  Bastard halibut (wild, raw)
  × 12
• 

  0.09 mg

  (per 80 g edible portion)

  Skipjack, Canned product (flaked meat in oil)
  × 13.3
• 

  0.01 mg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 120
• 

  0.04 mg

  (per 40 g edible portion)

  Common Japanese conger (steamed)
  × 30
• 

  0.09 mg

  (per 90 g edible portion)

  Fish paste product (satsuma-age)
  × 13.3
• 

  0.03 mg

  (per 30 g edible portion)

  Squid, Processed product (shiokara)
  × 40