Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(121 - 130)
2.4 μg
(per 145 g edible portion)
Blue crab (raw)
44.2 μg
(per 960 g edible portion)
Pink salmon (raw)
0.5 μg
(per 10 g edible portion)
Japanese sand lance (niboshi)
0.8 μg
(per 18 g edible portion)
Pacific herring (ovary, salted, desalted)
6.5 μg
(per 500 g edible portion)
Snow crab (raw)
0.2 μg
(per 5 g edible portion)
Sakura shrimp (boiled)
6 μg
(per 200 g edible portion)
With ovary (raw)
0.4 μg
(per 10 g edible portion)
Shirasuboshi (mild dried)
7.6 μg
(per 186 g edible portion)
Chinook salmon (baked)
14.4 μg
(per 540 g edible portion)
Brown sole (baked)
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