The amount of Fishes and Shellfishes that contain 1.9 μg of Vitamin B12 (Cyanocobalamin) (241 - 250)

• 

  2.4 μg

  (per 145 g edible portion)

  Blue crab (raw)
  × 0.8
• 

  44.2 μg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 0.04
• 

  0.5 μg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 3.8
• 

  0.8 μg

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 2.4
• 

  6.5 μg

  (per 500 g edible portion)

  Snow crab (raw)
  × 0.3
• 

  0.2 μg

  (per 5 g edible portion)

  Sakura shrimp (boiled)
  × 9.5
• 

  6 μg

  (per 200 g edible portion)

  With ovary (raw)
  × 0.3
• 

  0.4 μg

  (per 10 g edible portion)

  Shirasuboshi (mild dried)
  × 4.7
• 

  7.6 μg

  (per 186 g edible portion)

  Chinook salmon (baked)
  × 0.3
• 

  14.4 μg

  (per 540 g edible portion)

  Brown sole (baked)
  × 0.1