Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(161 - 170)
0.05 mg
(per 45 g edible portion)
Squid, Processed product (surume)
1.75 mg
(per 1750 g edible portion)
King crab (canned in brine)
0.1 mg
(per 100 g edible portion)
Hard clam (tsukudani)
0.01 mg
(per 47 g edible portion)
Turban shell (baked)
0.28 mg
(per 280 g edible portion)
Albacore (raw)
0.26 mg
(per 430 g edible portion)
Flying fish (raw)
0.09 mg
(per 90 g edible portion)
Pacific cod (raw)
0.01 mg
(per 10 g edible portion)
Japanese icefish (raw)
0.12 mg
(per 200 g edible portion)
Dried flounder
0.01 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
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