The amount of Fishes and Shellfishes that contain 3.1 μg of Vitamin B12 (Cyanocobalamin) (181 - 190)

• 

  1 μg

  (per 15 g edible portion)

  Shishamo smelt (semi-dried, raw)
  × 3.1
• 

  6 μg

  (per 80 g edible portion)

  Coho salmon (cultured, baked)
  × 0.5
• 

  7.9 μg

  (per 110 g edible portion)

  Japanese common squid (baked)
  × 0.4
• 

  15.2 μg

  (per 470 g edible portion)

  Snow crab (boiled)
  × 0.2
• 

  0.7 μg

  (per 10 g edible portion)

  Japanese sand lance (ameni)
  × 4.4
• 

  28.4 μg

  (per 400 g edible portion)

  Mackerel, Processed product (shiosaba)
  × 0.1
• 

  1 μg

  (per 15 g edible portion)

  Squid, Processed product (saki-ika)
  × 3.1
• 

  8.4 μg

  (per 125 g edible portion)

  Japanese common squid (boiled)
  × 0.4
• 

  9.3 μg

  (per 190 g edible portion)

  Japanese common squid (raw)
  × 0.3
• 

  0.4 μg

  (per 6 g edible portion)

  Loach (boiled)
  × 7.8