Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(21 - 30)
0.7 μg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
43.1 μg
(per 210 g edible portion)
Skipjack, Processed product (namari)
2.4 μg
(per 48 g edible portion)
Hard clam (boiled)
4.1 μg
(per 20 g edible portion)
Oyster (cultured, boiled)
17.6 μg
(per 130 g edible portion)
Pacific saury (baked)
32.1 μg
(per 170 g edible portion)
Mackerel (baked)
8.1 μg
(per 45 g edible portion)
Walleye pollack (tarako, raw)
13.1 μg
(per 73 g edible portion)
Scallop (boiled)
12.6 μg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
18.6 μg
(per 150 g edible portion)
Pacific saury (raw)
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