The amount of Fishes and Shellfishes that contain 1.9 μg of Vitamin B12 (Cyanocobalamin) (141 - 150)

• 

  18.2 μg

  (per 190 g edible portion)

  Mackerel (canned products, miso-ni)
  × 0.1
• 

  7.2 μg

  (per 152 g edible portion)

  Japanese pilchard (raw)
  × 0.3
• 

  0.8 μg

  (per 8 g edible portion)

  Pond smelt (tsukudani)
  × 2.4
• 

  6.1 μg

  (per 65 g edible portion)

  Sockeye salmon (raw)
  × 0.3
• 

  10.9 μg

  (per 600 g edible portion)

  Keen's gaper (siphon, raw)
  × 0.2
• 

  11.1 μg

  (per 152 g edible portion)

  Japanese pilchard (boiled)
  × 0.2
• 

  3.1 μg

  (per 36 g edible portion)

  Atlantic capelin (semi-dried, raw)
  × 0.6
• 

  1.2 μg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, baked)
  × 1.6
• 

  6.6 μg

  (per 140 g edible portion)

  Pacific cod (dried split)
  × 0.3
• 

  100.6 μg

  (per 1800 g edible portion)

  Skipjack (caught in autumn, raw)
  × 0.02