The amount of Fishes and Shellfishes that contain 1.8 mg of Vitamin B2 (Riboflavin) (121 - 130)

• 

  0.03 mg

  (per 10 g edible portion)

  Japanese sand lance (ameni)
  × 60
• 

  0.03 mg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 60
• 

  0.27 mg

  (per 100 g edible portion)

  Pacific saury (canned product, kabayaki)
  × 6.7
• 

  0.51 mg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 3.5
• 

  0.59 mg

  (per 220 g edible portion)

  Mackerel (boiled)
  × 3.1
• 

  2.59 mg

  (per 960 g edible portion)

  Pink salmon (baked)
  × 0.7
• 

  0.95 mg

  (per 540 g edible portion)

  Brown sole (boiled)
  × 1.9
• 

  0.03 mg

  (per 10 g edible portion)

  Japanese sand lance (tsukudani)
  × 60
• 

  0.05 mg

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 36
• 

  0.27 mg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 6.7