Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
6.5 μg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
63.8 μg
(per 100 g edible portion)
Short-necked clam, Canned product (in brine)
7.8 μg
(per 50 g edible portion)
Freshwater clam (raw)
54.3 μg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, raw)
14.8 μg
(per 25 g edible portion)
Bloody clam (raw)
48.5 μg
(per 90 g edible portion)
Chum salmon (sujiko)
8.4 μg
(per 40 g edible portion)
Short-necked clam (raw)
44.6 μg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
14.2 μg
(per 30 g edible portion)
Chum salmon (ikura)
45.4 μg
(per 100 g edible portion)
Hard clam (tsukudani)
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