Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(41 - 50)
0.03 mg
(per 8 g edible portion)
Pond smelt (tsukudani)
0.54 mg
(per 170 g edible portion)
Mackerel (baked)
0.22 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
0.11 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
0.05 mg
(per 17 g edible portion)
Sea urchin (neri-uni)
0.01 mg
(per 4 g edible portion)
Firefly squid (boiled)
0.08 mg
(per 25 g edible portion)
Adductor muscle (niboshi)
0.23 mg
(per 140 g edible portion)
Pacific cod (dried split)
0.61 mg
(per 450 g edible portion)
Black sea bream (raw)
0.2 mg
(per 80 g edible portion)
Pacific saury (mirinboshi)
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