The amount of Fishes and Shellfishes that contain 1.9 μg of Vitamin B12 (Cyanocobalamin) (281 - 290)

• 

  5.4 μg

  (per 145 g edible portion)

  Tuna, Canned product (flaked meat with seasoning)
  × 0.4
• 

  7.5 μg

  (per 450 g edible portion)

  Black sea bream (raw)
  × 0.3
• 

  0.2 μg

  (per 5 g edible portion)

  Sakura shrimp (niboshi)
  × 9.5
• 

  0.8 μg

  (per 45 g edible portion)

  Sandfish (namaboshi)
  × 2.4
• 

  24.5 μg

  (per 1200 g edible portion)

  Yellowtail (young, cultured, raw)
  × 0.08
• 

  7 μg

  (per 207 g edible portion)

  Chinook salmon (raw)
  × 0.3
• 

  6.1 μg

  (per 180 g edible portion)

  Pink salmon (canned in brine)
  × 0.3
• 

  8.5 μg

  (per 430 g edible portion)

  Flying fish (raw)
  × 0.2
• 

  0.3 μg

  (per 10 g edible portion)

  Japanese icefish (raw)
  × 6.3
• 

  11.6 μg

  (per 540 g edible portion)

  Brown sole (boiled)
  × 0.2