The amount of Fishes and Shellfishes that contain 1.8 mg of Vitamin B2 (Riboflavin) (101 - 110)

• 

  0.25 mg

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 7.2
• 

  0.3 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 6
• 

  0.21 mg

  (per 73 g edible portion)

  Scallop (boiled)
  × 8.6
• 

  0.29 mg

  (per 100 g edible portion)

  Scallop (raw)
  × 6.2
• 

  0.04 mg

  (per 50 g edible portion)

  Hard clam (baked)
  × 45
• 

  0.04 mg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, baked)
  × 45
• 

  0.26 mg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 6.9
• 

  0.08 mg

  (per 30 g edible portion)

  Mackerel, Processed product (shimesaba)
  × 22.5
• 

  1.21 mg

  (per 720 g edible portion)

  Mackerel (raw)
  × 1.5
• 

  1.06 mg

  (per 950 g edible portion)

  Croaker (raw)
  × 1.7