Fishes and Shellfishes High in Vitamin B2 (Riboflavin) (121st - 140th) (per 100 g edible portion)

• Blue sprat (raw)
  
  0.25 mg
• Skipjack, Processed product (shiokara)
  
  0.25 mg
• Skipjack, Processed product (namari-bushi)
  
  0.25 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  0.25 mg
• Chum salmon (aramaki baked)
  
  0.24 mg
• Japanese pilchard, Canned product (kabayaki)
  
  0.24 mg
• Mirinboshi (anchovy)
  
  0.24 mg
• Ayu sweetfish (wild, baked)
  
  0.24 mg
• Horsehair crab (boiled)
  
  0.23 mg
• Horsehair crab (raw)
  
  0.23 mg
• Atka mackerel (hirakiboshi)
  
  0.23 mg
• Pacific herring (raw)
  
  0.23 mg
• Sockeye salmon (smoked)
  
  0.23 mg
• Chum salmon (boiled)
  
  0.23 mg
• Masu salmon (baked)
  
  0.23 mg
• Horse mackerel (baked)
  
  0.23 mg
• Pacific herring (ovary, raw)
  
  0.22 mg
• Sockeye salmon (baked)
  
  0.22 mg
• With ovary (boiled)
  
  0.22 mg
• Japanese pilchard (namaboshi)
  
  0.22 mg