Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(121 - 130)
0.3 mg
(per 530 g edible portion)
Anglerfish (raw)
0.1 mg
(per 130 g edible portion)
Amago salmon (cultured, raw)
0.03 mg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
0.08 mg
(per 145 g edible portion)
Blue crab (raw)
0.01 mg
(per 5 g edible portion)
Sakura shrimp (dried)
0.1 mg
(per 65 g edible portion)
Sockeye salmon (raw)
0.07 mg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
0.09 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
0.17 mg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
0.03 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
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