Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(71 - 80)
0.06 mg
(per 25 g edible portion)
Mezashi (baked)
0.47 mg
(per 360 g edible portion)
Fat greenling (raw)
0.05 mg
(per 20 g edible portion)
Antarctic krill (boiled)
0.03 mg
(per 50 g edible portion)
Freshwater clam (raw)
0.03 mg
(per 15 g edible portion)
Shishamo smelt (semi-dried, raw)
0.23 mg
(per 90 g edible portion)
Croaker (baked)
0.01 mg
(per 7 g edible portion)
Blue sprat (raw)
0.53 mg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
0.2 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
0.25 mg
(per 105 g edible portion)
Chum salmon (aramaki baked)
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