Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(111 - 120)
1 μg
(per 30 g edible portion)
Halfbeak (raw)
3.6 μg
(per 130 g edible portion)
Amago salmon (cultured, raw)
0.9 μg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
1.1 μg
(per 20 g edible portion)
Squid, Processed product (seasoned and smoked)
3.4 μg
(per 65 g edible portion)
Spanish mackerel (baked)
4.8 μg
(per 90 g edible portion)
Spanish mackerel (raw)
23.9 μg
(per 450 g edible portion)
Amberjack (raw)
1.3 μg
(per 25 g edible portion)
Adductor muscle (niboshi)
4.9 μg
(per 95 g edible portion)
Coho salmon (cultured, raw)
0.8 μg
(per 17 g edible portion)
Sea urchin (neri-uni)
<
1
…
12
…
23
>
