The amount of Fishes and Shellfishes that contain 0.4 μg of Vitamin B12 (Cyanocobalamin) (261 - 270)

• 

  0.8 μg

  (per 20 g edible portion)

  Antarctic krill (boiled)
  × 0.5
• 

  1 μg

  (per 25 g edible portion)

  Skipjack, Processed product (kakuni)
  × 0.4
• 

  13.5 μg

  (per 370 g edible portion)

  Black scraper (ajitsuke-hirakiboshi)
  × 0.03
• 

  5.9 μg

  (per 250 g edible portion)

  Atka mackerel (hirakiboshi)
  × 0.07
• 

  2 μg

  (per 50 g edible portion)

  Pacific cod (baked)
  × 0.2
• 

  2.1 μg

  (per 108 g edible portion)

  Japanese whiting (raw)
  × 0.2
• 

  5.9 μg

  (per 155 g edible portion)

  Squid, Processed product (canned with seasoning)
  × 0.07
• 

  6.8 μg

  (per 180 g edible portion)

  Yellowtail (mature, baked)
  × 0.06
• 

  102.6 μg

  (per 4500 g edible portion)

  Yellowtail (mature, raw)
  × 0.004
• 

  2.1 μg

  (per 55 g edible portion)

  Sockeye salmon (baked)
  × 0.2