Click the to add any food to this list.
Save
Click the to add any food to this list.

Nutrient Ranking Tool

Select a nutrient to rank.

Choose a food group.

Sort by Highest or Lowest?
Choose a Serving Size
Select Data To Show (More Info)
More Options
Exclude Spices and Herbs?

Sort by Nutrient Ratios

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