Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(201 - 210)
0.17 mg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
-
(per 10 g edible portion)
Fish paste product (kanifumi-kamaboko)
0.05 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0.06 mg
(per 190 g edible portion)
Japanese common squid (raw)
0.01 mg
(per 32 g edible portion)
Abalone (canned in brine)
0.03 mg
(per 80 g edible portion)
Tuna, Canned product (flaked light meat in brine)
0.03 mg
(per 170 g edible portion)
Yellow sea bream (raw)
0.02 mg
(per 108 g edible portion)
Japanese whiting (raw)
0.02 mg
(per 55 g edible portion)
Snow crab (canned in brine)
0.01 mg
(per 55 g edible portion)
Giant tiger shrimp (cultured, raw)
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