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
<
1
…
13
…
22
>