Fishes and Shellfishes Low in Vitamin B2 (Riboflavin) (221st - 240th) (per 100 g edible portion)

• Short-necked clam (tsukudani)
  
  0.18 mg
• Sea squirt (shiokara)
  
  0.18 mg
• Butterfish (raw)
  
  0.19 mg
• Coho salmon (cultured, baked)
  
  0.19 mg
• Yellowtail (young, cultured, raw)
  
  0.19 mg
• Young bluefin tuna (raw)
  
  0.19 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  0.19 mg
• Horse mackerel (raw)
  
  0.2 mg
• With ovary (raw)
  
  0.2 mg
• Chum salmon (aramaki raw)
  
  0.2 mg
• Chinook salmon (baked)
  
  0.2 mg
• Pacific saury (canned product, with seasoning)
  
  0.2 mg
• Japanese seaperch (raw)
  
  0.2 mg
• Pacific cod (salted fillet)
  
  0.2 mg
• Tilapia (raw)
  
  0.2 mg
• Barracouta (raw)
  
  0.2 mg
• Willow shiner (raw)
  
  0.2 mg
• Bloody clam (raw)
  
  0.2 mg
• Japanese scallop (cultured, raw)
  
  0.2 mg
• Fish paste product (datemaki)
  
  0.2 mg