The amount of Fishes and Shellfishes that contain 2.1 μg of Vitamin B12 (Cyanocobalamin) (81 - 90)

• 

  13.3 μg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (with seasoning)
  × 0.2
• 

  2.6 μg

  (per 20 g edible portion)

  Mantis shrimp (boiled)
  × 0.8
• 

  2.7 μg

  (per 25 g edible portion)

  Mezashi (baked)
  × 0.8
• 

  4.4 μg

  (per 35 g edible portion)

  Pacific herring (migaki-nishin)
  × 0.5
• 

  5.5 μg

  (per 45 g edible portion)

  Squid, Processed product (surume)
  × 0.4
• 

  14.5 μg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 0.1
• 

  19.4 μg

  (per 160 g edible portion)

  Pacific saury (canned product, with seasoning)
  × 0.1
• 

  19.2 μg

  (per 160 g edible portion)

  Mackerel (canned products, in brine)
  × 0.1
• 

  12 μg

  (per 100 g edible portion)

  Japanese pilchard, Canned product (kabayaki)
  × 0.2
• 

  4.9 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, baked)
  × 0.4