Food| Nutrients in food

B2 / Riboflavin (mg)

Group of products:

Products with maximal content, per 100g

1. Spirulina (dried, seaweed)

3.67

2. Cuttlefish (mixed species, moist heat cooked)

1.729

3. Cuttlefish (mixed species)

0.91

4. Caviar Black And Red (granular)

0.62

5. Atlantic Salmon (wild, dry heat cooked)

0.487

6. Trout (mixed species, dry heat cooked)

0.423

7. Mussel (blue, moist heat cooked)

0.42

8. Atlantic Mackerel (dry heat cooked)

0.412

9. Atlantic Salmon (wild, fresh or frozen)

0.38

10. Anchovy (canned in oil)

0.363

11. Spirulina (seaweed)

0.342

12. Trout (mixed species)

0.33

13. Atlantic Herring (kippered)

0.319

14. Atlantic Mackerel (fresh or frozen)

0.312

15. Tuna (bluefin, dry heat cooked)

0.306

16. Atlantic Herring (dry heat cooked)

0.299

17. Atlantic Herring (raw)

0.233

18. Atlantic Pollock (dry heat cooked)

0.225

19. Alaska Pollock (dry heat cooked)

0.223

20. Chum Salmon (dry heat)

0.219

Products with minimal content, per 100g

1. Shrimp (untreated)

0

2. Shrimp (untreated, cooked)

0

3. Shrimp (mixed species)

0.015

4. Shrimp (mixed species, moist heat cooked)

0.024

0.04

6. Whiting (mixed species)

0.046

0.055

8. Whiting (mixed species, dry heat cooked)

0.06

9. Carp (dry heat cooked)

0.07

10. Octopus (moist heat cooked)

0.076

11. Atlantic Cod (dry heat)

0.079

12. Striped Mullet (raw)

0.08

13. Alaska Pollock

0.08

14. Rainbow Trout (farmed)

0.09

15. Striped Mullet (cooked, dry heat)

0.1

16. Pink Salmon

0.105

17. Rainbow Trout (farmed, dry heat cooked)

0.107

18. Smelt (raw)

0.12

19. Tuna (skipjack, dry heat cooked)

0.122

20. Pink Salmon (dry heat cooked)

0.126