Fishes and Shellfishes High in Vitamin B2 (Riboflavin) (61st - 80th) (per 100 g edible portion)

• Atlantic mackerel (raw)
  
  0.35 mg
• Brown sole (raw)
  
  0.35 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.35 mg
• Japanese pilchard (shioiwashi)
  
  0.35 mg
• Anglerfish (liver, raw)
  
  0.35 mg
• Spanish mackerel (baked)
  
  0.34 mg
• Atlantic mackerel (boiled)
  
  0.34 mg
• Bastard halibut (cultured, raw)
  
  0.33 mg
• Walleye pollack (karashi-mentaiko)
  
  0.33 mg
• Tatamiiwashi
  
  0.33 mg
• Japanese pilchard (boiled)
  
  0.33 mg
• Pond snail (raw)
  
  0.32 mg
• Pond smelt (tsukudani)
  
  0.32 mg
• Mackerel (baked)
  
  0.32 mg
• Japanese pilchard, Canned product (in oil)
  
  0.32 mg
• Brownstriped mackerel scad (raw)
  
  0.32 mg
• Atlantic capelin (semi-dried, raw)
  
  0.31 mg
• Sea urchin (neri-uni)
  
  0.3 mg
• Firefly squid (boiled)
  
  0.3 mg
• Adductor muscle (niboshi)
  
  0.3 mg