Fishes and Shellfishes Low in Vitamin B2 (Riboflavin) (261st - 280th) (per 100 g edible portion)

• Ayu sweetfish (wild, baked)
  
  0.24 mg
• Mirinboshi (anchovy)
  
  0.24 mg
• Japanese pilchard, Canned product (kabayaki)
  
  0.24 mg
• Chum salmon (aramaki baked)
  
  0.24 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  0.25 mg
• Skipjack, Processed product (namari-bushi)
  
  0.25 mg
• Skipjack, Processed product (shiokara)
  
  0.25 mg
• Blue sprat (raw)
  
  0.25 mg
• Croaker (baked)
  
  0.25 mg
• Shishamo smelt (semi-dried, raw)
  
  0.25 mg
• Freshwater clam (raw)
  
  0.25 mg
• Antarctic krill (boiled)
  
  0.25 mg
• Fat greenling (raw)
  
  0.26 mg
• Mezashi (baked)
  
  0.26 mg
• Chum salmon (baked)
  
  0.26 mg
• Pacific saury (raw)
  
  0.26 mg
• Japanese argentine (raw)
  
  0.26 mg
• Striped mullet (raw)
  
  0.26 mg
• Antarctic krill (raw)
  
  0.26 mg
• Japanese sand lance (tsukudani)
  
  0.27 mg