Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(171 - 180)
0.61 mg
(per 800 g edible portion)
Common octopus (raw)
0.01 mg
(per 15 g edible portion)
Squid, Processed product (saki-ika)
0.01 mg
(per 47 g edible portion)
Turban shell (raw)
0.05 mg
(per 120 g edible portion)
Abalone (raw)
0.09 mg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
0.19 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
0.09 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
0.53 mg
(per 1310 g edible portion)
Red sea bream (cultured, raw)
0.06 mg
(per 70 g edible portion)
Fish paste product (yaki-chikuwa)
0.09 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
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