Fishes and Shellfishes Low in Vitamin B2 (Riboflavin) (41st - 60th) (per 100 g edible portion)

• Sandfish (namaboshi)
  
  0.05 mg
• Bluefin tuna (lean meat, raw)
  
  0.05 mg
• Southern bluefin tuna (lean meat, raw)
  
  0.05 mg
• Adductor muscle (canned in brine)
  
  0.05 mg
• Tiger prawn (cultured, boiled)
  
  0.05 mg
• Tiger prawn (cultured, baked)
  
  0.05 mg
• Cuttlefish (raw)
  
  0.05 mg
• Japanese common squid (baked)
  
  0.05 mg
• Common octopus (boiled)
  
  0.05 mg
• Tile fish (raw)
  
  0.06 mg
• Tile fish (boiled)
  
  0.06 mg
• Tile fish (baked)
  
  0.06 mg
• Shirasuboshi (semi-dried)
  
  0.06 mg
• Scorpion fish (raw)
  
  0.06 mg
• Blue marlin (raw)
  
  0.06 mg
• Southern bluefin tuna (fatty meat, raw)
  
  0.06 mg
• Short-necked clam, Canned product (with seasoning)
  
  0.06 mg
• Cockle (foot, raw)
  
  0.06 mg
• Hen clam (raw)
  
  0.06 mg
• Tiger prawn (cultured, raw)
  
  0.06 mg