The amount of Fishes and Shellfishes that contain 0.4 μg of Vitamin B12 (Cyanocobalamin) (21 - 30)

• 

  4.1 μg

  (per 10 g edible portion)

  Japanese anchovy (niboshi)
  × 0.1
• 

  3.9 μg

  (per 10 g edible portion)

  Anglerfish (liver, raw)
  × 0.1
• 

  36.1 μg

  (per 100 g edible portion)

  Short-necked clam, Canned product (with seasoning)
  × 0.01
• 

  5 μg

  (per 50 g edible portion)

  Hard clam (baked)
  × 0.08
• 

  14.9 μg

  (per 60 g edible portion)

  Japanese pilchard (maruboshi)
  × 0.03
• 

  11.4 μg

  (per 100 g edible portion)

  Hard clam (raw)
  × 0.04
• 

  5.6 μg

  (per 20 g edible portion)

  Oyster (cultured, raw)
  × 0.07
• 

  14.7 μg

  (per 70 g edible portion)

  Big-eye sardine (maruboshi)
  × 0.03
• 

  1.7 μg

  (per 7 g edible portion)

  Blue sprat (seasoned and dried)
  × 0.2
• 

  18.6 μg

  (per 80 g edible portion)

  Walleye pollack (tarako, baked)
  × 0.02