The amount of Fishes and Shellfishes that contain 0.4 μg of Vitamin B12 (Cyanocobalamin) (1 - 10)

• 

  6.5 μg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 0.06
• 

  63.8 μg

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 0.006
• 

  7.8 μg

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 0.05
• 

  54.3 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 0.007
• 

  14.8 μg

  (per 25 g edible portion)

  Bloody clam (raw)
  × 0.03
• 

  48.5 μg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 0.008
• 

  8.4 μg

  (per 40 g edible portion)

  Short-necked clam (raw)
  × 0.05
• 

  44.6 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 0.009
• 

  14.2 μg

  (per 30 g edible portion)

  Chum salmon (ikura)
  × 0.03
• 

  45.4 μg

  (per 100 g edible portion)

  Hard clam (tsukudani)
  × 0.009