NutriDB
Nutrient Rankings/Riboflavin (B2)

🟡 Finfish and Shellfish Products — Highest Riboflavin (B2)(per 100g)

Supports energy metabolism and cell growth. Maintains healthy skin and mucous membranes. FDA Daily Value: 1.3mg.

#FoodRiboflavin (B2)(mg)
211Fish, ocean perch, Atlantic, cooked, dry heat0.06
212Fish, haddock, raw0.06
213Fish, haddock, raw0.06
214Crustaceans, spiny lobster, mixed species, cooked, moist heat0.06
215Mollusks, oyster, eastern, farmed, cooked, dry heat0.06
216Fish, carp, raw0.06
217Fish, cod, Pacific, cooked, dry heat (may contain additives to retain moisture)0.06
218Crustaceans, crab, alaska king, cooked, moist heat0.06
219Fish, milkfish, raw0.05
220Fish, swordfish, raw0.05
221Fish, yellowtail, mixed species, cooked, dry heat0.05
222Fish, eel, mixed species, cooked, dry heat0.05
223Fish, sheepshead, cooked, dry heat0.05
224Fish, haddock, smoked0.05
225Fish, ocean perch, Atlantic, raw0.05
226Crustaceans, spiny lobster, mixed species, raw0.05
227Fish, whiting, mixed species, raw0.05
228Fish, roughy, orange, raw0.05
229Fish, cod, Pacific, raw (may have been previously frozen)0.05
230Fish, tuna, white, canned in water, drained solids0.04
231Fish, tuna, white, canned in water, without salt, drained solids0.04
232Crustaceans, crab, alaska king, raw0.04
233Fish, yellowtail, mixed species, raw0.04
234Mollusks, clam, mixed species, raw0.04
235Fish, sheepshead, raw0.04
236Crustaceans, crab, blue, raw0.04
237Fish, eel, mixed species, raw0.04
238Mollusks, octopus, common, raw0.04
239Fish, bass, striped, cooked, dry heat0.04
240Fish, halibut, Atlantic and Pacific, cooked, dry heat0.04

211–240 of 262 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov