Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(91 - 100)
0.12 mg
(per 60 g edible portion)
Fish paste product (tsumire)
0.08 mg
(per 40 g edible portion)
Fish paste product (datemaki)
0.05 mg
(per 25 g edible portion)
Bloody clam (raw)
0.63 mg
(per 700 g edible portion)
Japanese seaperch (raw)
0.32 mg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
0.37 mg
(per 186 g edible portion)
Chinook salmon (baked)
0.24 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
0.28 mg
(per 200 g edible portion)
With ovary (raw)
0.12 mg
(per 130 g edible portion)
Horse mackerel (raw)
0.02 mg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
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