The amount of Fishes and Shellfishes that contain 1.3 mg of Vitamin B2 (Riboflavin) (241 - 250)

• 

  0.3 mg

  (per 530 g edible portion)

  Anglerfish (raw)
  × 4.3
• 

  0.1 mg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 13
• 

  0.03 mg

  (per 20 g edible portion)

  Squid, Processed product (seasoned and smoked)
  × 43.3
• 

  0.08 mg

  (per 145 g edible portion)

  Blue crab (raw)
  × 16.3
• 

  0.01 mg

  (per 5 g edible portion)

  Sakura shrimp (dried)
  × 130
• 

  0.1 mg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 13
• 

  0.07 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 18.6
• 

  0.09 mg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, raw)
  × 14.4
• 

  0.17 mg

  (per 600 g edible portion)

  Keen's gaper (siphon, raw)
  × 7.6
• 

  0.03 mg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 43.3