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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
    Database: Standard Release (Common) (Source)
  2. Wild Atlantic Salmon (Cooked)
    0.8mg (64% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  3. Atlantic Mackerel (Cooked)
    0.7mg (54% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  4. Bluefin Tuna (Cooked)
    0.5mg (40% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  5. Cooked King Mackerel
    0.5mg (38% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  6. Canned Eastern Oysters
    0.5mg (35% DV) in 1 can (12 oz), oysters and liquid
    Database: Standard Release (Common) (Source)
  7. Atlantic Herring
    0.4mg (33% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  8. Cooked Sockeye Salmon
    0.4mg (32% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  9. Cooked Blue Mussels
    0.4mg (27% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  10. Cooked Pacific Herring
    0.4mg (28% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  11. Cooked Pacific Oysters
    0.4mg (29% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  12. Cooked Clams
    0.4mg (28% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  13. Fried Calamari
    0.4mg (30% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  14. Atlantic Mackerel (Raw)
    0.3mg (27% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  15. Cooked Coho Salmon (Wild Moist Heat)
    0.3mg (21% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  16. Canned Sardines
    0.3mg (26% DV) in 1 cup, drained
    Database: Standard Release (Common) (Source)
  17. Cooked Tilefish
    0.3mg (22% DV) in 1/2 fillet
    Database: Standard Release (Common) (Source)
  18. Wild Atlantic Salmon (Raw)
    0.3mg (25% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  19. Fish Roe (Cooked)
    0.3mg (21% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  20. Dungeness Crab (Raw)
    0.3mg (21% DV) in 1 crab
    Database: Standard Release (Common) (Source)
  21. Farmed Atlantic Salmon
    0.2mg (18% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  22. Canned Sockeye Salmon (With Skin And Bones)
    0.2mg (13% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  23. Canned Pink Salmon (With Skin And Bones)
    0.2mg (13% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  24. Anchovies (Raw)
    0.2mg (17% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  25. Canned Salmon
    0.2mg (14% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  26. Cooked Sea Bass
    0.2mg (12% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  27. Bluefin Tuna (Raw)
    0.2mg (16% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  28. Canned Sockeye Salmon (With Bones)
    0.2mg (13% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  29. Cooked Coho Salmon (Farmed)
    0.2mg (15% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  30. Cooked Coho Salmon (Wild)
    0.2mg (18% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  31. Canned Sockeye Salmon
    0.2mg (14% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  32. Canned Pink Salmon
    0.2mg (13% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  33. Cooked Pollock
    0.2mg (15% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  34. Queen Crab (Raw)
    0.2mg (13% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  35. Whelk (Cooked)
    0.2mg (14% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  36. Cooked Walleye Pike
    0.2mg (19% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  37. Cooked Yellowfin Tuna
    0.2mg (18% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  38. Cooked Dungeness Crab
    0.2mg (13% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  39. Queen Crab (Cooked)
    0.2mg (16% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  40. Cooked Northern Pike
    0.1mg (10% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  41. Fish Roe
    0.1mg (8% DV) in 1 tbsp
    Database: Standard Release (Common) (Source)
  42. Pink Salmon (Raw)
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  43. Cooked Smelt
    0.1mg (10% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  44. Cooked Sturgeon
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  45. Smoked Sturgeon
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  46. Cooked Trout
    0.1mg (11% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  47. Skipjack Tuna (Raw)
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  48. Canned White Tuna (Oil Packed)
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  49. Farmed Atlantic Salmon (Raw)
    0.1mg (10% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  50. Cooked Crayfish
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  51. Cooked Eastern Oysters (Wild)
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  52. Raw Eastern Oysters
    0.1mg (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  53. Raw Tilapia
    0.1mg (6% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  54. Cooked Tilapia
    0.1mg (10% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  55. Kippered Herring
    0.1mg (5% DV) in 1 fillet, small (2-3/8 inch x 1-3/8 inch x 1/4 inch)
    Database: Standard Release (Common) (Source)
  56. Canned Anchovies
    0.1mg (6% DV) in 5 anchovies
    Database: Standard Release (Common) (Source)
  57. Fresh Water Bass (Raw)
    0.1mg (4% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  58. Canned Atlantic Cod
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  59. Cooked Alaska Pollock
    0.1mg (10% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  60. Cooked Eel
    0.1mg (6% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  61. Cooked Pompano
    0.1mg (10% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  62. Cooked Haddock
    0.1mg (8% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  63. Alaskan King Crab
    0.1mg (6% DV) in 1 leg
    Database: Standard Release (Common) (Source)
  64. Imitation Crab Meat
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  65. Blue Crab
    0.1mg (8% DV) in 1 cup, flaked and pieces
    Database: Standard Release (Common) (Source)
  66. Crayfish
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  67. Abalone (Cooked)
    0.1mg (9% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  68. Cooked Swordfish
    0.1mg (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  69. Raw Pacific Oysters
    0.1mg (9% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  70. Whitefish (Raw)
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  71. Squid (Raw)
    0.1mg (9% DV) in 1 oz, boneless
    Database: Standard Release (Common) (Source)
  72. Smoked Whitefish
    0.1mg (11% DV) in 1 cup, cooked
    Database: Standard Release (Common) (Source)
  73. Cooked Catfish
    0.1mg (7% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  74. Raw Coho Salmon
    0.1mg (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  75. Rainbow Trout (Raw)
    0.1mg (5% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  76. Cooked Rainbow Trout
    0.1mg (6% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  77. Baked Conch
    0.1mg (8% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  78. Cooked Lingcod
    0.1mg (9% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  79. Cooked Sablefish
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  80. Cooked Turbot
    0.1mg (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  81. Cooked Whitefish
    0.1mg (10% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  82. Cooked Yellowtail
    0.1mg (6% DV) in 1/2 fillet
    Database: Standard Release (Common) (Source)
  83. Octopus (Cooked)
    0.1mg (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  84. Cooked Orange Roughy
    0.1mg (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  85. Cooked Atlantic Cod
    0.1mg (11% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  86. Canned Blue Crab
    0.1mg (10% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  87. Canned Clams
    0.1mg (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  88. Cooked Wild Eastern Oysters
    0.1mg (6% DV) in 6 medium
    Database: Standard Release (Common) (Source)
  89. Cooked Pacific Cod
    0.1mg (4% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  90. Cooked Mahimahi
    0.1mg (10% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  91. Cooked Skipjack
    0.1mg (8% DV) in 3 oz
    Database: Standard Release (Common) (Source)