Fishes and Shellfishes High in Vitamin B2 (Riboflavin) (41st - 60th) (per 100 g edible portion)

• Brown sole (baked)
  
  0.41 mg
• Japanese pilchard (maruboshi)
  
  0.41 mg
• Mackerel (canned products, in brine)
  
  0.4 mg
• Brownstriped mackerel scad (kusaya)
  
  0.4 mg
• Yellowtail (mature, baked)
  
  0.39 mg
• Japanese pilchard (baked)
  
  0.39 mg
• Girella (raw)
  
  0.38 mg
• Atlantic mackerel (baked)
  
  0.38 mg
• Japanese sculpin (raw)
  
  0.38 mg
• Ayu sweetfish (uruka)
  
  0.38 mg
• Mussel (raw)
  
  0.37 mg
• Atlantic capelin (semi-dried, baked)
  
  0.37 mg
• Mackerel (canned products, miso-ni)
  
  0.37 mg
• Yellowtail (mature, raw)
  
  0.36 mg
• Marbled sole (raw)
  
  0.36 mg
• Japanese pilchard (raw)
  
  0.36 mg
• Big-eye sardine (raw)
  
  0.36 mg
• Pond smelt (ameni)
  
  0.35 mg
• Pacific herring (smoked)
  
  0.35 mg
• Spanish mackerel (raw)
  
  0.35 mg