Fishes and Shellfishes High in Vitamin B2 (Riboflavin) (21st - 40th) (per 100 g edible portion)

• Mackerel, Processed product (hirakiboshi)
  
  0.59 mg
• Mackerel, Processed product (shiosaba)
  
  0.59 mg
• Snow crab (boiled)
  
  0.57 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0.57 mg
• Chum salmon (ikura)
  
  0.55 mg
• Ayu sweetfish (wild, viscera, raw)
  
  0.55 mg
• Carp (cultured, viscera, raw)
  
  0.54 mg
• Walleye pollack (tarako, baked)
  
  0.53 mg
• Sea cucumber (konowata)
  
  0.5 mg
• Firefly squid (seasoned and smoked)
  
  0.5 mg
• Crab, Processed product (ganzuke)
  
  0.5 mg
• Mirinboshi (japanese pilchard)
  
  0.5 mg
• Japanese sculpin (tsukudani)
  
  0.48 mg
• Japanese eel (cultured, raw)
  
  0.48 mg
• Japanese eel (shirayaki)
  
  0.45 mg
• Sea urchin (raw gonads)
  
  0.44 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  0.44 mg
• Walleye pollack (tarako, raw)
  
  0.43 mg
• Big-eye sardine (maruboshi)
  
  0.43 mg
• Yellowfin goby (tsukudani)
  
  0.41 mg