Riboflavin Rich Fish and shellfish

Welcome to the list of the top 100 fish and shellfish highest in riboflavin content. Where the amount of riboflavin ranges from 1.73 mg to 0.07 mg per 100g. The top fish and shellfish is Mollusks, cuttlefish, mixed species, cooked, moist heat with the highest riboflavin content, which in 100g contains 1.73 mg of riboflavin.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Mollusks, cuttlefish, mixed species, cooked, moist heat has a nutritional value score of 18.00 out of 100.

Other important and riboflavin related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Mollusks, cuttlefish, mixed species, cooked, moist heat, which is the top of the fish and shellfish list for riboflavin content in your diet, the amount of Energy is 158.00 kcal (8% RDA), the amount of Protein is 32.48 g (58% RDA), the amount of Total Fat is 1.40 g (2% RDA) and the amount of Carbohydrate is 1.64 g (1% RDA). The nutritional content and facts for 100g, which includes Energy, Protein, Total Fat and Carbohydrate is shown in the bar chart below as percentages of the recommended daily allowance along with the riboflavin content in Mollusks, cuttlefish, mixed species, cooked, moist heat from the list of fish and shellfish.

Top Twenty List - Highest riboflavin Content per 100g

Below is a basic list for riboflavin in fish and shellfish for the top 20 fish and shellfish. A more comprehensive list for the top items can be found at the bottom of the page along with different servings.

1. Mollusks, cuttlefish, mixed species, cooked, moist heat 1.73mg
2. Mollusks, cuttlefish, mixed species, raw 0.91mg
3. Fish, roe, mixed species, raw 0.74mg
4. Fish, caviar, black and red, granular 0.62mg
5. Fish, mackerel, king, raw 0.48mg
6. Mollusks, squid, mixed species, cooked, fried 0.46mg
7. Mollusks, oyster, Pacific, cooked, moist heat 0.44mg
8. Mollusks, clam, mixed species, cooked, moist heat 0.43mg
9. Mollusks, mussel, blue, cooked, moist heat 0.42mg
10. Fish, mackerel, Pacific and jack, mixed species, raw 0.42mg
11. Mollusks, squid, mixed species, raw 0.41mg
12. Fish, salmon, Atlantic, wild, raw 0.38mg
13. Fish, trout, mixed species, raw 0.33mg
14. Fish, herring, Atlantic, kippered 0.32mg
15. Fish, mackerel, Atlantic, raw 0.31mg
16. Fish, anchovy, european, raw 0.26mg
17. Fish, tuna, fresh, bluefin, raw 0.25mg
18. Frog legs, raw 0.25mg
19. Crustaceans, crab, queen, cooked, moist heat 0.24mg
20. Fish, shad, american, raw 0.24mg

Highest Amount of riboflavin per Serving

Please remember that the above gives an accurate value in 100g for high riboflavin foods in your diet. You should also take into account portion sizes when you are considering the riboflavin nutritional content.

The food with the highest riboflavin content per typical serving is Mollusks, cuttlefish, mixed species, cooked, moist heat which contains 1.47 mg in 3.000 oz (or 85.00 g). For this serving the Energy content is 134.3 kcal (7% RDA), the Protein content is 27.61 g (49% RDA), the Total Fat content is 1.19 g (2% RDA) and the Carbohydrate content is 1.39 g (1% RDA).

Milligrams of riboflavin in fish and shellfish (per 100g)

The list below gives the total riboflavin content in the top 100 items from the general description 'fish and shellfish' each of which show the riboflavin amount as well as Energy, Protein, Total Fat and Carbohydrate. The top 50 food items are shown in the graph below, to give a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.

The level of riboflavin can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total food items which are raw is 64 items. The highest amount of riboflavin from the 64 raw items is in Mollusks, cuttlefish, mixed species, raw where the content is 0.91 mg per 100g. The number of food items which are cooked are 23 items. The highest amount of riboflavin from the 23 cooked items is in Mollusks, cuttlefish, mixed species, cooked, moist heat where the amount is 1.73 mg per 100g. Comparing raw and cooked fish and shellfish shows that cooking can change the levels of riboflavin by 0.82 mg in a 100g serving.

Nutritional Information Summary