Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(131 - 140)
0.8 μg
(per 20 g edible portion)
Antarctic krill (boiled)
1 μg
(per 25 g edible portion)
Skipjack, Processed product (kakuni)
13.5 μg
(per 370 g edible portion)
Black scraper (ajitsuke-hirakiboshi)
5.9 μg
(per 250 g edible portion)
Atka mackerel (hirakiboshi)
2 μg
(per 50 g edible portion)
Pacific cod (baked)
2.1 μg
(per 108 g edible portion)
Japanese whiting (raw)
5.9 μg
(per 155 g edible portion)
Squid, Processed product (canned with seasoning)
6.8 μg
(per 180 g edible portion)
Yellowtail (mature, baked)
102.6 μg
(per 4500 g edible portion)
Yellowtail (mature, raw)
2.1 μg
(per 55 g edible portion)
Sockeye salmon (baked)
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