Fishes and Shellfishes High in Vitamin B2 (Riboflavin) (281st - 300th) (per 100 g edible portion)

• Sablefish (raw)
  
  0.1 mg
• Dried flounder
  
  0.1 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  0.1 mg
• Lizardfish (raw)
  
  0.1 mg
• Japanese anchovy (niboshi)
  
  0.1 mg
• Common octopus (raw)
  
  0.09 mg
• Squid, Processed product (saki-ika)
  
  0.09 mg
• Pen shell (adductor muscle, raw)
  
  0.09 mg
• Turban shell (raw)
  
  0.09 mg
• Oyster (canned in oil, smoked)
  
  0.09 mg
• Apple snail (canned in brine)
  
  0.09 mg
• Abalone (raw)
  
  0.09 mg
• Short-necked clam, Canned product (in brine)
  
  0.09 mg
• Yellowfin tuna (raw)
  
  0.09 mg
• Red sea bream (cultured, baked)
  
  0.09 mg
• Red sea bream (cultured, raw)
  
  0.09 mg
• Rainbow trout (cultured in sea, raw)
  
  0.09 mg
• Atlantic salmon (cultured, raw)
  
  0.09 mg
• Fish paste product (yaki-chikuwa)
  
  0.08 mg
• Fish paste product (yakinuki-kamaboko)
  
  0.08 mg