The amount of Fishes and Shellfishes that contain 1.7 mg of Vitamin B2 (Riboflavin)
(41 - 50)
0.26 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
×
6.5
1.44 mg
(per 540 g edible portion)
Brown sole (baked)
×
1.2
0.21 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
×
8.1
0.64 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
×
2.7
0.7 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
×
2.4
0.39 mg
(per 152 g edible portion)
Japanese pilchard (baked)
×
4.4
0.04 mg
(per 26 g edible portion)
Mussel (raw)
×
42.5
0.13 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
×
13.1
0.7 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
×
2.4
9.72 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
×
0.2
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