The amount of Fishes and Shellfishes that contain 1.8 mg of Vitamin B2 (Riboflavin) (61 - 70)

• 

  0.27 mg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 6.7
• 

  0.21 mg

  (per 90 g edible portion)

  Big-eye sardine (raw)
  × 8.6
• 

  0.31 mg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 5.8
• 

  0.95 mg

  (per 540 g edible portion)

  Brown sole (raw)
  × 1.9
• 

  0.22 mg

  (per 115 g edible portion)

  Japanese pilchard (shioiwashi)
  × 8.2
• 

  0.04 mg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 45
• 

  0.22 mg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 8.2
• 

  0.27 mg

  (per 150 g edible portion)

  Bastard halibut (cultured, raw)
  × 6.7
• 

  0.12 mg

  (per 35 g edible portion)

  Walleye pollack (karashi-mentaiko)
  × 15
• 

  0.4 mg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 4.5