Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(101 - 110)
1.37 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
0.15 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
0.02 mg
(per 10 g edible portion)
Short-necked clam (tsukudani)
0.14 mg
(per 80 g edible portion)
Conger pike (raw)
0.22 mg
(per 120 g edible portion)
Silver warehou (raw)
1.73 mg
(per 960 g edible portion)
Pink salmon (raw)
0.38 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
0.02 mg
(per 10 g edible portion)
Japanese sand lance (niboshi)
0.06 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, baked)
0.09 mg
(per 100 g edible portion)
Horse mackerel (boiled)
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