The amount of Fishes and Shellfishes that contain 1.8 mg of Vitamin B2 (Riboflavin) (341 - 350)

• 

  0.61 mg

  (per 800 g edible portion)

  Common octopus (raw)
  × 3
• 

  0.01 mg

  (per 15 g edible portion)

  Squid, Processed product (saki-ika)
  × 180
• 

  0.01 mg

  (per 47 g edible portion)

  Turban shell (raw)
  × 180
• 

  0.05 mg

  (per 120 g edible portion)

  Abalone (raw)
  × 36
• 

  0.09 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 20
• 

  0.19 mg

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 9.5
• 

  0.09 mg

  (per 95 g edible portion)

  Red sea bream (cultured, baked)
  × 20
• 

  0.53 mg

  (per 1310 g edible portion)

  Red sea bream (cultured, raw)
  × 3.4
• 

  0.06 mg

  (per 70 g edible portion)

  Fish paste product (yaki-chikuwa)
  × 30
• 

  0.09 mg

  (per 110 g edible portion)

  Fish paste product (yakinuki-kamaboko)
  × 20