The amount of Fishes and Shellfishes that contain 0.4 μg of Vitamin B12 (Cyanocobalamin) (121 - 130)

• 

  22.3 μg

  (per 210 g edible portion)

  Skipjack, Processed product (namari-bushi)
  × 0.02
• 

  1.1 μg

  (per 10 g edible portion)

  Shrimp, Processed product (boiled and dried shrimps)
  × 0.4
• 

  20 μg

  (per 190 g edible portion)

  Mackerel (canned productswith seasoning)
  × 0.02
• 

  1.1 μg

  (per 26 g edible portion)

  Mussel (raw)
  × 0.4
• 

  5.1 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, raw)
  × 0.08
• 

  3.7 μg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, baked)
  × 0.1
• 

  6.6 μg

  (per 130 g edible portion)

  Gizzard shad (raw)
  × 0.06
• 

  8.2 μg

  (per 80 g edible portion)

  Japanese pilchard, Canned product (in tomato sauce)
  × 0.05
• 

  8.4 μg

  (per 120 g edible portion)

  Pacific saury (hirakiboshi)
  × 0.05
• 

  70.5 μg

  (per 1780 g edible portion)

  King crab (boiled)
  × 0.006