Fishes and Shellfishes Low in Vitamin B2 (Riboflavin) (321st - 340th) (per 100 g edible portion)

• Bastard halibut (cultured, raw)
  
  0.33 mg
• Atlantic mackerel (boiled)
  
  0.34 mg
• Spanish mackerel (baked)
  
  0.34 mg
• Anglerfish (liver, raw)
  
  0.35 mg
• Japanese pilchard (shioiwashi)
  
  0.35 mg
• Skipjack, Processed product (katsuo-bushi)
  
  0.35 mg
• Brown sole (raw)
  
  0.35 mg
• Atlantic mackerel (raw)
  
  0.35 mg
• Spanish mackerel (raw)
  
  0.35 mg
• Pacific herring (smoked)
  
  0.35 mg
• Pond smelt (ameni)
  
  0.35 mg
• Big-eye sardine (raw)
  
  0.36 mg
• Japanese pilchard (raw)
  
  0.36 mg
• Marbled sole (raw)
  
  0.36 mg
• Yellowtail (mature, raw)
  
  0.36 mg
• Mackerel (canned products, miso-ni)
  
  0.37 mg
• Atlantic capelin (semi-dried, baked)
  
  0.37 mg
• Mussel (raw)
  
  0.37 mg
• Ayu sweetfish (uruka)
  
  0.38 mg
• Japanese sculpin (raw)
  
  0.38 mg