Vitamin B2 (Riboflavin) Content of Fishes and Shellfishes
(Initial M) (1 - 10)
0.54 mg
(per 170 g edible portion)
Mackerel (baked)
0.59 mg
(per 220 g edible portion)
Mackerel (boiled)
0.64 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
0.7 mg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
0.51 mg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
1.21 mg
(per 720 g edible portion)
Mackerel (raw)
1.11 mg
(per 250 g edible portion)
Mackerel, Processed product (hirakiboshi)
0.08 mg
(per 30 g edible portion)
Mackerel, Processed product (shimesaba)
2.36 mg
(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
0.03 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
<
1
2
>
