Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(151 - 160)
0.03 mg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
0.1 mg
(per 155 g edible portion)
Three-line grunt (raw)
0.01 mg
(per 5 g edible portion)
Sakura shrimp (niboshi)
0.13 mg
(per 120 g edible portion)
Abalone (steamed and dried)
0.1 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
0.09 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
0.01 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.04 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
0.09 mg
(per 90 g edible portion)
Fish paste product (satsuma-age)
0.03 mg
(per 30 g edible portion)
Squid, Processed product (shiokara)
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