Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(Initial J)
0.01 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
0.02 mg
(per 18 g edible portion)
Japanese anchovy (raw)
0.01 mg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
0.06 mg
(per 110 g edible portion)
Japanese common squid (baked)
0.05 mg
(per 125 g edible portion)
Japanese common squid (boiled)
0.06 mg
(per 190 g edible portion)
Japanese common squid (raw)
1.41 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.01 mg
(per 10 g edible portion)
Japanese icefish (raw)
0.39 mg
(per 152 g edible portion)
Japanese pilchard (baked)
0.4 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
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