Fishes and Shellfishes High in Vitamin B2 (Riboflavin) (101st - 120th) (per 100 g edible portion)

• Hard clam (boiled)
  
  0.27 mg
• Southern blue whiting (raw)
  
  0.27 mg
• Atka mackerel (salted)
  
  0.27 mg
• Pacific saury (canned product, kabayaki)
  
  0.27 mg
• Mackerel (canned productswith seasoning)
  
  0.27 mg
• Mackerel (boiled)
  
  0.27 mg
• Pink salmon (baked)
  
  0.27 mg
• Brown sole (boiled)
  
  0.27 mg
• Japanese sand lance (tsukudani)
  
  0.27 mg
• Antarctic krill (raw)
  
  0.26 mg
• Striped mullet (raw)
  
  0.26 mg
• Japanese argentine (raw)
  
  0.26 mg
• Pacific saury (raw)
  
  0.26 mg
• Chum salmon (baked)
  
  0.26 mg
• Mezashi (baked)
  
  0.26 mg
• Fat greenling (raw)
  
  0.26 mg
• Antarctic krill (boiled)
  
  0.25 mg
• Freshwater clam (raw)
  
  0.25 mg
• Shishamo smelt (semi-dried, raw)
  
  0.25 mg
• Croaker (baked)
  
  0.25 mg