Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(81 - 90)
0.24 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
0.08 mg
(per 35 g edible portion)
Mirinboshi (anchovy)
0.1 mg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
0.29 mg
(per 315 g edible portion)
Horsehair crab (boiled)
0.35 mg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
0.15 mg
(per 65 g edible portion)
Sockeye salmon (smoked)
0.13 mg
(per 90 g edible portion)
Horse mackerel (baked)
0.12 mg
(per 55 g edible portion)
Sockeye salmon (baked)
0.11 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
0.05 mg
(per 30 g edible portion)
Mezashi (raw)
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