Fishes and Shellfishes Low in Vitamin B2 (Riboflavin) (281st - 300th) (per 100 g edible portion)

• Brown sole (boiled)
  
  0.27 mg
• Pink salmon (baked)
  
  0.27 mg
• Mackerel (boiled)
  
  0.27 mg
• Mackerel (canned productswith seasoning)
  
  0.27 mg
• Pacific saury (canned product, kabayaki)
  
  0.27 mg
• Atka mackerel (salted)
  
  0.27 mg
• Southern blue whiting (raw)
  
  0.27 mg
• Hard clam (boiled)
  
  0.27 mg
• Firefly squid (raw)
  
  0.27 mg
• Japanese sand lance (ameni)
  
  0.28 mg
• Croaker (raw)
  
  0.28 mg
• Mackerel (raw)
  
  0.28 mg
• Mackerel, Processed product (shimesaba)
  
  0.28 mg
• Frigate mackerel (raw)
  
  0.29 mg
• Pacific saury (baked)
  
  0.29 mg
• Shishamo smelt (semi-dried, baked)
  
  0.29 mg
• Hard clam (baked)
  
  0.29 mg
• Scallop (raw)
  
  0.29 mg
• Scallop (boiled)
  
  0.29 mg
• Brownstriped mackerel scad (baked)
  
  0.3 mg