The amount of Fishes and Shellfishes that contain 1.3 mg of Vitamin B2 (Riboflavin) (201 - 210)

• 

  1.37 mg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.9
• 

  0.15 mg

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 8.7
• 

  0.02 mg

  (per 10 g edible portion)

  Short-necked clam (tsukudani)
  × 65
• 

  0.14 mg

  (per 80 g edible portion)

  Conger pike (raw)
  × 9.3
• 

  0.22 mg

  (per 120 g edible portion)

  Silver warehou (raw)
  × 5.9
• 

  1.73 mg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 0.8
• 

  0.38 mg

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 3.4
• 

  0.02 mg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 65
• 

  0.06 mg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 21.7
• 

  0.09 mg

  (per 100 g edible portion)

  Horse mackerel (boiled)
  × 14.4