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112 Fish Highest in Riboflavin (B2)

Ranked by a serving size.

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1.3mg Riboflavin (B2) = 100% DV
  1. Cooked Cuttlefish
    1.5mg (113% DV) in 3 oz
  2. Wild Atlantic Salmon (cooked)
    0.8mg (64% DV) in 6oz fillet
  3. Cooked Clams
    0.8mg (62% DV) in 20 small
  4. Atlantic Mackerel (cooked)
    0.7mg (54% DV) in 6oz fillet
  5. Bluefin Tuna (cooked)
    0.5mg (40% DV) in 6oz fillet
  6. Cooked King Mackerel
    0.5mg (38% DV) in 3 oz
  7. Canned Eastern Oysters
    0.5mg (35% DV) in 1 can (12 oz), oysters and liquid
  8. Atlantic Herring
    0.4mg (33% DV) in 1 fillet
  9. Cooked Sockeye Salmon
    0.4mg (32% DV) in 6oz fillet
  10. Fried Calamari
    0.4mg (30% DV) in 3 oz
  11. Cooked Pacific Oysters
    0.4mg (29% DV) in 3 oz
  12. Cooked Pacific Herring
    0.4mg (28% DV) in 1 fillet
  13. Cooked Blue Mussels
    0.4mg (27% DV) in 3 oz
  14. Atlantic Mackerel (raw)
    0.3mg (27% DV) in 1 fillet
  15. Canned Sardines
    0.3mg (26% DV) in 1 cup, drained
  16. Wild Atlantic Salmon (raw)
    0.3mg (25% DV) in 3 oz
  17. Cooked Tilefish
    0.3mg (22% DV) in 1/2 fillet
  18. Dungeness Crab (raw)
    0.3mg (21% DV) in 1 crab
  19. Fish Roe (cooked)
    0.3mg (21% DV) in 1 oz
  20. Fish Trout Mixed Species Cooked Dry Heat
    0.3mg (20% DV) in 1 fillet
  21. Cooked Walleye Pike
    0.2mg (19% DV) in 1 fillet
  22. Cooked Coho Salmon (wild)
    0.2mg (18% DV) in 6oz fillet
  23. Cooked Yellowfin Tuna
    0.2mg (18% DV) in 6oz fillet
  24. Farmed Atlantic Salmon
    0.2mg (18% DV) in 6oz fillet
  25. Anchovies (raw)
    0.2mg (17% DV) in 3 oz
  26. Bluefin Tuna (raw)
    0.2mg (16% DV) in 3 oz
  27. Queen Crab (cooked)
    0.2mg (16% DV) in 3 oz
  28. Cooked Coho Salmon (farmed)
    0.2mg (15% DV) in 6oz fillet
  29. Cooked Pollock
    0.2mg (15% DV) in 3 oz
  30. Whelk (cooked)
    0.2mg (14% DV) in 3 oz
  31. Canned Sockeye Salmon
    0.2mg (14% DV) in 3 oz
  32. Canned Salmon
    0.2mg (14% DV) in 3 oz
  33. Cooked Dungeness Crab
    0.2mg (13% DV) in 3 oz
  34. Canned Pink Salmon
    0.2mg (13% DV) in 3 oz
  35. Queen Crab (raw)
    0.2mg (13% DV) in 3 oz
  36. Cooked Sea Bass
    0.2mg (12% DV) in 1 fillet
  37. Cooked Atlantic Cod
    0.1mg (11% DV) in 1 fillet
  38. Cooked Trout
    0.1mg (11% DV) in 1 fillet
  39. Smoked Whitefash
    0.1mg (11% DV) in 1 cup, cooked
  40. Cooked Mahimahi
    0.1mg (10% DV) in 1 fillet
  41. Cooked Alaska Pollock
    0.1mg (10% DV) in 1 fillet
  42. Cooked Pompano
    0.1mg (10% DV) in 1 fillet
  43. Farmed Atlantic Salmon (raw)
    0.1mg (10% DV) in 3 oz
  44. Cooked Northern Pike
    0.1mg (10% DV) in 6oz fillet
  45. Cooked Whitefish
    0.1mg (10% DV) in 3 oz
  46. Canned Blue Crab
    0.1mg (10% DV) in 1 cup
  47. Cooked Smelt
    0.1mg (10% DV) in 3 oz
  48. Cooked Tilapia
    0.1mg (10% DV) in 6oz fillet
  49. Cooked Lingcod
    0.1mg (9% DV) in 3 oz
  50. Raw Pacific Oysters
    0.1mg (9% DV) in 1 medium
  51. Squid (raw)
    0.1mg (9% DV) in 1 oz, boneless
  52. Abalone (cooked)
    0.1mg (9% DV) in 3 oz
  53. Blue Crab
    0.1mg (8% DV) in 1 cup, flaked and pieces
  54. Cooked Haddock
    0.1mg (8% DV) in 1 fillet
  55. Fish Roe
    0.1mg (8% DV) in 1 tbsp
  56. Cooked Skipjack
    0.1mg (8% DV) in 3 oz
  57. Baked Conch
    0.1mg (8% DV) in 1 cup, sliced
  58. Fish Caviar Black And Red Granular
    0.1mg (8% DV) in 1 tbsp
  59. Cooked Sablefish
    0.1mg (8% DV) in 3 oz
  60. Cooked Catfish
    0.1mg (7% DV) in 1 fillet
  61. Cooked Eastern Oysters (wild)
    0.1mg (7% DV) in 3 oz
  62. Raw Coho Salmon
    0.1mg (7% DV) in 3 oz
  63. Pink Salmon (raw)
    0.1mg (7% DV) in 3 oz
  64. Skipjack Tuna (raw)
    0.1mg (7% DV) in 3 oz
  65. Cooked Turbot
    0.1mg (6% DV) in 3 oz
  66. Cooked Eel
    0.1mg (6% DV) in 1 fillet
  67. Cooked Sturgeon
    0.1mg (6% DV) in 3 oz
  68. Smoked Sturgeon
    0.1mg (6% DV) in 3 oz
  69. Cooked Wild Eastern Oysters
    0.1mg (6% DV) in 6 medium
  70. Cooked Rainbow Trout
    0.1mg (6% DV) in 1 fillet
  71. Alaskan King Crab
    0.1mg (6% DV) in 1 leg
  72. Cooked Yellowtail
    0.1mg (6% DV) in 1/2 fillet
  73. Canned Anchovies
    0.1mg (6% DV) in 5 anchovies
  74. Raw Tilapia
    0.1mg (6% DV) in 1 fillet
  75. Crayfish
    0.1mg (6% DV) in 3 oz
  76. Rainbow Trout (raw)
    0.1mg (5% DV) in 1 fillet
  77. Imitation Crab Meat
    0.1mg (5% DV) in 3 oz
  78. Cooked Crayfish
    0.1mg (5% DV) in 3 oz
  79. Canned Atlantic Cod
    0.1mg (5% DV) in 3 oz
  80. Canned White Tuna (oil Packed)
    0.1mg (5% DV) in 3 oz
  81. Octopus (cooked)
    0.1mg (5% DV) in 3 oz
  82. Kippered Herring
    0.1mg (5% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  83. Fresh Water Bass (raw)
    0.1mg (4% DV) in 1 fillet
  84. Canned Clams
    0.1mg (4% DV) in 3 oz
  85. Fish Bass Freshwater Mixed Species Cooked Dry Heat
    0.1mg (4% DV) in 1 fillet
  86. Raw Eastern Oysters
    0.1mg (4% DV) in 3 oz
  87. Cooked Swordfish
    0.1mg (4% DV) in 3 oz
  88. Cooked Orange Roughy
    0.1mg (4% DV) in 3 oz
  89. Cooked Pacific Cod
    0.1mg (4% DV) in 1 fillet
  90. Striped Bass (raw)
    0mg (4% DV) in 1 fillet
  91. Blue Crab Cakes
    0mg (4% DV) in 1 cake
  92. Cooked Spiny Lobster
    0mg (4% DV) in 3 oz
  93. Cooked Eastern Oysters (farmed)
    0mg (4% DV) in 3 oz
  94. Cooked Striped Bass
    0mg (4% DV) in 1 fillet
  95. Cooked Whiting
    0mg (3% DV) in 1 fillet
  96. Raw Whiting
    0mg (3% DV) in 1 fillet
  97. Pickled Herring
    0mg (3% DV) in 1 oz, boneless
  98. Canned White Tuna (water Packed)
    0mg (3% DV) in 3 oz
  99. Yellowtail (raw)
    0mg (3% DV) in 3 oz
  100. Clams (raw)
    0mg (3% DV) in 3 oz
  101. Yellowfin Tuna (raw)
    0mg (3% DV) in 1 oz, boneless
  102. Cooked Halibut
    0mg (2% DV) in 3 oz
  103. Cooked Atlantic Perch
    0mg (2% DV) in 1 fillet
  104. Smoked Salmon
    0mg (2% DV) in 1 oz, boneless
  105. Cooked Shrimp
    0mg (2% DV) in 3 oz
  106. Scallops
    0mg (2% DV) in 3 oz
  107. Canned Shrimp
    0mg (1% DV) in 1 cup
  108. Smoked Haddock
    0mg (1% DV) in 1 oz, boneless
  109. Lobster (cooked)
    0mg (1% DV) in 3 oz
  110. Cooked Grouper
    0mg (1% DV) in 1 fillet
  111. Cooked Snapper
    0mg (1% DV) in 1 fillet
  112. Raw Scallops
    0mg in 1 unit 2 large or 5 small

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.