Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(51 - 60)
0.25 mg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
0.3 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
0.21 mg
(per 73 g edible portion)
Scallop (boiled)
0.29 mg
(per 100 g edible portion)
Scallop (raw)
0.04 mg
(per 50 g edible portion)
Hard clam (baked)
0.04 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
0.26 mg
(per 130 g edible portion)
Pacific saury (baked)
0.08 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
1.21 mg
(per 720 g edible portion)
Mackerel (raw)
1.06 mg
(per 950 g edible portion)
Croaker (raw)
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