The amount of Fishes and Shellfishes that contain 0.4 μg of Vitamin B12 (Cyanocobalamin) (221 - 230)

• 

  1 μg

  (per 30 g edible portion)

  Halfbeak (raw)
  × 0.4
• 

  3.6 μg

  (per 130 g edible portion)

  Amago salmon (cultured, raw)
  × 0.1
• 

  0.9 μg

  (per 16 g edible portion)

  Sea urchin (tsubu-uni)
  × 0.4
• 

  1.1 μg

  (per 20 g edible portion)

  Squid, Processed product (seasoned and smoked)
  × 0.4
• 

  3.4 μg

  (per 65 g edible portion)

  Spanish mackerel (baked)
  × 0.1
• 

  4.8 μg

  (per 90 g edible portion)

  Spanish mackerel (raw)
  × 0.08
• 

  23.9 μg

  (per 450 g edible portion)

  Amberjack (raw)
  × 0.02
• 

  1.3 μg

  (per 25 g edible portion)

  Adductor muscle (niboshi)
  × 0.3
• 

  4.9 μg

  (per 95 g edible portion)

  Coho salmon (cultured, raw)
  × 0.08
• 

  0.8 μg

  (per 17 g edible portion)

  Sea urchin (neri-uni)
  × 0.5