The amount of Fishes and Shellfishes that contain 1.9 μg of Vitamin B12 (Cyanocobalamin) (201 - 210)

• 

  6.6 μg

  (per 105 g edible portion)

  Chum salmon (aramaki baked)
  × 0.3
• 

  0.9 μg

  (per 15 g edible portion)

  Shirasuboshi (semi-dried)
  × 2.1
• 

  3.8 μg

  (per 92 g edible portion)

  Horse mackerel (hirakiboshi, raw)
  × 0.5
• 

  1.2 μg

  (per 20 g edible portion)

  Antarctic krill (raw)
  × 1.6
• 

  106.8 μg

  (per 1750 g edible portion)

  King crab (canned in brine)
  × 0.02
• 

  7.2 μg

  (per 120 g edible portion)

  Chum salmon (aramaki raw)
  × 0.3
• 

  2.2 μg

  (per 80 g edible portion)

  Ayu sweetfish (cultured, baked)
  × 0.9
• 

  30.5 μg

  (per 1750 g edible portion)

  King crab (raw)
  × 0.06
• 

  12.2 μg

  (per 210 g edible portion)

  Yellowfin tuna (raw)
  × 0.2
• 

  4.9 μg

  (per 155 g edible portion)

  Three-line grunt (raw)
  × 0.4