The amount of Fishes and Shellfishes that contain 1 mg of Vitamin B2 (Riboflavin) (81 - 90)

• 

  0.24 mg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 4.2
• 

  0.08 mg

  (per 35 g edible portion)

  Mirinboshi (anchovy)
  × 12.5
• 

  0.1 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 10
• 

  0.29 mg

  (per 315 g edible portion)

  Horsehair crab (boiled)
  × 3.4
• 

  0.35 mg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 2.9
• 

  0.15 mg

  (per 65 g edible portion)

  Sockeye salmon (smoked)
  × 6.7
• 

  0.13 mg

  (per 90 g edible portion)

  Horse mackerel (baked)
  × 7.7
• 

  0.12 mg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 8.3
• 

  0.11 mg

  (per 87 g edible portion)

  Japanese pilchard (namaboshi)
  × 9.1
• 

  0.05 mg

  (per 30 g edible portion)

  Mezashi (raw)
  × 20