Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(41 - 50)
13.3 μg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
2.6 μg
(per 20 g edible portion)
Mantis shrimp (boiled)
2.7 μg
(per 25 g edible portion)
Mezashi (baked)
4.4 μg
(per 35 g edible portion)
Pacific herring (migaki-nishin)
5.5 μg
(per 45 g edible portion)
Squid, Processed product (surume)
14.5 μg
(per 120 g edible portion)
Abalone (shiokara)
19.4 μg
(per 160 g edible portion)
Pacific saury (canned product, with seasoning)
19.2 μg
(per 160 g edible portion)
Mackerel (canned products, in brine)
12 μg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
4.9 μg
(per 90 g edible portion)
Ayu sweetfish (wild, baked)
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