Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(61 - 70)
22.3 μg
(per 210 g edible portion)
Skipjack, Processed product (namari-bushi)
1.1 μg
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
20 μg
(per 190 g edible portion)
Mackerel (canned productswith seasoning)
1.1 μg
(per 26 g edible portion)
Mussel (raw)
5.1 μg
(per 90 g edible portion)
Ayu sweetfish (wild, raw)
3.7 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
6.6 μg
(per 130 g edible portion)
Gizzard shad (raw)
8.2 μg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
8.4 μg
(per 120 g edible portion)
Pacific saury (hirakiboshi)
70.5 μg
(per 1780 g edible portion)
King crab (boiled)
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