The amount of Fishes and Shellfishes that contain 0.9 μg of Vitamin B12 (Cyanocobalamin) (41 - 50)

• 

  0.7 μg

  (per 3 g edible portion)

  Skipjack, Processed product (kezuri-bushi)
  × 1.3
• 

  43.1 μg

  (per 210 g edible portion)

  Skipjack, Processed product (namari)
  × 0.02
• 

  2.4 μg

  (per 48 g edible portion)

  Hard clam (boiled)
  × 0.4
• 

  4.1 μg

  (per 20 g edible portion)

  Oyster (cultured, boiled)
  × 0.2
• 

  17.6 μg

  (per 130 g edible portion)

  Pacific saury (baked)
  × 0.05
• 

  32.1 μg

  (per 170 g edible portion)

  Mackerel (baked)
  × 0.03
• 

  8.1 μg

  (per 45 g edible portion)

  Walleye pollack (tarako, raw)
  × 0.1
• 

  13.1 μg

  (per 73 g edible portion)

  Scallop (boiled)
  × 0.07
• 

  12.6 μg

  (per 70 g edible portion)

  Japanese pilchard, Canned product (in oil)
  × 0.07
• 

  18.6 μg

  (per 150 g edible portion)

  Pacific saury (raw)
  × 0.05