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115 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. Cooked Coho Salmon (Wild, Moist Heat)
    0.3mg (21% DV) in 6oz fillet
  20. Fish Roe (Cooked)
    0.3mg (21% DV) in 1 oz
  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. Canned Pink Salmon (With Skin and Bones)
    0.2mg (13% DV) in 3 oz
  36. Queen Crab (Raw)
    0.2mg (13% DV) in 3 oz
  37. Canned Sockeye Salmon (With Skin and Bones)
    0.2mg (13% DV) in 3 oz
  38. Canned Sockeye Salmon (With Bones)
    0.2mg (13% DV) in 3 oz
  39. Cooked Sea Bass
    0.2mg (12% DV) in 1 fillet
  40. Cooked Atlantic Cod
    0.1mg (11% DV) in 1 fillet
  41. Cooked Trout
    0.1mg (11% DV) in 1 fillet
  42. Smoked Whitefish
    0.1mg (11% DV) in 1 cup, cooked
  43. Cooked Mahimahi
    0.1mg (10% DV) in 1 fillet
  44. Cooked Alaska Pollock
    0.1mg (10% DV) in 1 fillet
  45. Cooked Pompano
    0.1mg (10% DV) in 1 fillet
  46. Farmed Atlantic Salmon (Raw)
    0.1mg (10% DV) in 3 oz
  47. Cooked Northern Pike
    0.1mg (10% DV) in 6oz fillet
  48. Cooked Whitefish
    0.1mg (10% DV) in 3 oz
  49. Canned Blue Crab
    0.1mg (10% DV) in 1 cup
  50. Cooked Smelt
    0.1mg (10% DV) in 3 oz
  51. Cooked Tilapia
    0.1mg (10% DV) in 6oz fillet
  52. Cooked Lingcod
    0.1mg (9% DV) in 3 oz
  53. Raw Pacific Oysters
    0.1mg (9% DV) in 1 medium
  54. Squid (Raw)
    0.1mg (9% DV) in 1 oz, boneless
  55. Abalone (Cooked)
    0.1mg (9% DV) in 3 oz
  56. Blue Crab
    0.1mg (8% DV) in 1 cup, flaked and pieces
  57. Cooked Haddock
    0.1mg (8% DV) in 1 fillet
  58. Fish Roe
    0.1mg (8% DV) in 1 tbsp
  59. Cooked Skipjack
    0.1mg (8% DV) in 3 oz
  60. Whitefish (Raw)
    0.1mg (8% DV) in 3 oz
  61. Baked Conch
    0.1mg (8% DV) in 1 cup, sliced
  62. Cooked Sablefish
    0.1mg (8% DV) in 3 oz
  63. Cooked Catfish
    0.1mg (7% DV) in 1 fillet
  64. Cooked Eastern Oysters (Wild)
    0.1mg (7% DV) in 3 oz
  65. Raw Coho Salmon
    0.1mg (7% DV) in 3 oz
  66. Pink Salmon (Raw)
    0.1mg (7% DV) in 3 oz
  67. Skipjack Tuna (Raw)
    0.1mg (7% DV) in 3 oz
  68. Cooked Turbot
    0.1mg (6% DV) in 3 oz
  69. Cooked Eel
    0.1mg (6% DV) in 1 fillet
  70. Cooked Sturgeon
    0.1mg (6% DV) in 3 oz
  71. Smoked Sturgeon
    0.1mg (6% DV) in 3 oz
  72. Cooked Wild Eastern Oysters
    0.1mg (6% DV) in 6 medium
  73. Cooked Rainbow Trout
    0.1mg (6% DV) in 1 fillet
  74. Alaskan King Crab
    0.1mg (6% DV) in 1 leg
  75. Cooked Yellowtail
    0.1mg (6% DV) in 1/2 fillet
  76. Canned Anchovies
    0.1mg (6% DV) in 5 anchovies
  77. Raw Tilapia
    0.1mg (6% DV) in 1 fillet
  78. Crayfish
    0.1mg (6% DV) in 3 oz
  79. Rainbow Trout (Raw)
    0.1mg (5% DV) in 1 fillet
  80. Imitation Crab Meat
    0.1mg (5% DV) in 3 oz
  81. Cooked Crayfish
    0.1mg (5% DV) in 3 oz
  82. Canned Atlantic Cod
    0.1mg (5% DV) in 3 oz
  83. Canned White Tuna (Oil Packed)
    0.1mg (5% DV) in 3 oz
  84. Octopus (Cooked)
    0.1mg (5% DV) in 3 oz
  85. Kippered Herring
    0.1mg (5% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  86. Fresh Water Bass (Raw)
    0.1mg (4% DV) in 1 fillet
  87. Canned Clams
    0.1mg (4% DV) in 3 oz
  88. Raw Eastern Oysters
    0.1mg (4% DV) in 3 oz
  89. Cooked Swordfish
    0.1mg (4% DV) in 3 oz
  90. Cooked Orange Roughy
    0.1mg (4% DV) in 3 oz
  91. Cooked Pacific Cod
    0.1mg (4% DV) in 1 fillet
  92. Striped Bass (Raw)
    0mg (4% DV) in 1 fillet
  93. Blue Crab Cakes
    0mg (4% DV) in 1 cake
  94. Cooked Spiny Lobster
    0mg (4% DV) in 3 oz
  95. Cooked Eastern Oysters (Farmed)
    0mg (4% DV) in 3 oz
  96. Cooked Striped Bass
    0mg (4% DV) in 1 fillet
  97. Cooked Whiting
    0mg (3% DV) in 1 fillet
  98. Raw Whiting
    0mg (3% DV) in 1 fillet
  99. Pickled Herring
    0mg (3% DV) in 1 oz, boneless
  100. Canned White Tuna (Water Packed)
    0mg (3% DV) in 3 oz
  101. Yellowtail (Raw)
    0mg (3% DV) in 3 oz
  102. Clams (Raw)
    0mg (3% DV) in 3 oz
  103. Yellowfin Tuna (Raw)
    0mg (3% DV) in 1 oz, boneless
  104. Flat Fish (Flounder or Sole)
    0mg (2% DV) in 1 fillet
  105. Cooked Halibut
    0mg (2% DV) in 3 oz
  106. Cooked Atlantic Perch
    0mg (2% DV) in 1 fillet
  107. Smoked Salmon
    0mg (2% DV) in 1 oz, boneless
  108. Cooked Shrimp
    0mg (2% DV) in 3 oz
  109. Scallops
    0mg (2% DV) in 3 oz
  110. Canned Shrimp
    0mg (1% DV) in 1 cup
  111. Smoked Haddock
    0mg (1% DV) in 1 oz, boneless
  112. Lobster (Cooked)
    0mg (1% DV) in 3 oz
  113. Cooked Grouper
    0mg (1% DV) in 1 fillet
  114. Cooked Snapper
    0mg (1% DV) in 1 fillet
  115. Raw Scallops
    0mg in 1 unit 2 large or 5 small

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