Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(21 - 30)
0.26 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
1.44 mg
(per 540 g edible portion)
Brown sole (baked)
0.21 mg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
0.64 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
0.7 mg
(per 180 g edible portion)
Yellowtail (mature, baked)
0.39 mg
(per 152 g edible portion)
Japanese pilchard (baked)
0.04 mg
(per 26 g edible portion)
Mussel (raw)
0.13 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
0.7 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
9.72 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
<
1
2
3
…
23
>
