Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(31 - 40)
5 μg
(per 30 g edible portion)
Squid, Processed product (shiokara)
10.4 μg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
8.5 μg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
34.5 μg
(per 220 g edible portion)
Mackerel (boiled)
5.4 μg
(per 35 g edible portion)
Mirinboshi (anchovy)
3.7 μg
(per 30 g edible portion)
Mezashi (raw)
1.5 μg
(per 10 g edible portion)
Short-necked clam (tsukudani)
8.3 μg
(per 90 g edible portion)
Big-eye sardine (raw)
0.6 μg
(per 4 g edible portion)
Firefly squid (boiled)
1.4 μg
(per 18 g edible portion)
Japanese anchovy (raw)
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