Fishes and Shellfishes Low in Vitamin B2 (Riboflavin) (121st - 140th) (per 100 g edible portion)

• Squid, Processed product (ika-arare)
  
  0.1 mg
• Squid, Processed product (shiokara)
  
  0.1 mg
• Fish paste product (satsuma-age)
  
  0.1 mg
• Common Japanese conger (steamed)
  
  0.11 mg
• Japanese anchovy (tazukuri)
  
  0.11 mg
• Japanese dace (raw)
  
  0.11 mg
• Skipjack, Canned product (flaked meat in oil)
  
  0.11 mg
• Blue shark (raw)
  
  0.11 mg
• Yellowfin goby (kanroni)
  
  0.11 mg
• Bastard halibut (wild, raw)
  
  0.11 mg
• Abalone (steamed and dried)
  
  0.11 mg
• Sakura shrimp (niboshi)
  
  0.11 mg
• Shrimp, Processed product (tsukudani)
  
  0.11 mg
• Three-line grunt (raw)
  
  0.12 mg
• Char (cultured, raw)
  
  0.12 mg
• Ray (raw)
  
  0.12 mg
• Devil stinger (raw)
  
  0.12 mg
• Skipjack, Processed product (kakuni)
  
  0.12 mg
• Chum salmon (canned in brine)
  
  0.12 mg
• Atlantic salmon (cultured, baked)
  
  0.12 mg