Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(31 - 40)
0.27 mg
(per 152 g edible portion)
Japanese pilchard (raw)
0.21 mg
(per 90 g edible portion)
Big-eye sardine (raw)
0.31 mg
(per 90 g edible portion)
Spanish mackerel (raw)
0.95 mg
(per 540 g edible portion)
Brown sole (raw)
0.22 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
0.04 mg
(per 10 g edible portion)
Anglerfish (liver, raw)
0.22 mg
(per 65 g edible portion)
Spanish mackerel (baked)
0.27 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
0.12 mg
(per 35 g edible portion)
Walleye pollack (karashi-mentaiko)
0.4 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
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