Fishes and Shellfishes Low in Vitamin B2 (Riboflavin) (361st - 380th) (per 100 g edible portion)

• Walleye pollack (tarako, baked)
  
  0.53 mg
• Carp (cultured, viscera, raw)
  
  0.54 mg
• Ayu sweetfish (wild, viscera, raw)
  
  0.55 mg
• Chum salmon (ikura)
  
  0.55 mg
• Skipjack, Processed product (kezuri-bushi)
  
  0.57 mg
• Snow crab (boiled)
  
  0.57 mg
• Mackerel, Processed product (shiosaba)
  
  0.59 mg
• Mackerel, Processed product (hirakiboshi)
  
  0.59 mg
• Snow crab (raw)
  
  0.6 mg
• Fish paste product (fish ham)
  
  0.6 mg
• Fish paste product (fish sausage)
  
  0.6 mg
• Chum salmon (sujiko)
  
  0.61 mg
• Blue sprat (seasoned and dried)
  
  0.64 mg
• Sea urchin (tsubu-uni)
  
  0.65 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  0.68 mg
• Abalone (shiokara)
  
  0.7 mg
• Japanese eel (kabayaki)
  
  0.74 mg
• Japanese eel (viscera, raw)
  
  0.75 mg
• Japanese sand lance (raw)
  
  0.81 mg
• Mackerel (saba-bushi)
  
  0.85 mg