Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(61 - 70)
0.03 mg
(per 10 g edible portion)
Japanese sand lance (ameni)
0.03 mg
(per 48 g edible portion)
Hard clam (boiled)
0.27 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
0.51 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
0.59 mg
(per 220 g edible portion)
Mackerel (boiled)
2.59 mg
(per 960 g edible portion)
Pink salmon (baked)
0.95 mg
(per 540 g edible portion)
Brown sole (boiled)
0.03 mg
(per 10 g edible portion)
Japanese sand lance (tsukudani)
0.05 mg
(per 20 g edible portion)
Antarctic krill (raw)
0.27 mg
(per 150 g edible portion)
Pacific saury (raw)
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