Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(11 - 20)
4.1 μg
(per 10 g edible portion)
Japanese anchovy (niboshi)
3.9 μg
(per 10 g edible portion)
Anglerfish (liver, raw)
36.1 μg
(per 100 g edible portion)
Short-necked clam, Canned product (with seasoning)
5 μg
(per 50 g edible portion)
Hard clam (baked)
14.9 μg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
11.4 μg
(per 100 g edible portion)
Hard clam (raw)
5.6 μg
(per 20 g edible portion)
Oyster (cultured, raw)
14.7 μg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
1.7 μg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
18.6 μg
(per 80 g edible portion)
Walleye pollack (tarako, baked)
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