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115 Fish Highest in Riboflavin (B2)

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