Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(71 - 80)
18.2 μg
(per 190 g edible portion)
Mackerel (canned products, miso-ni)
7.2 μg
(per 152 g edible portion)
Japanese pilchard (raw)
0.8 μg
(per 8 g edible portion)
Pond smelt (tsukudani)
6.1 μg
(per 65 g edible portion)
Sockeye salmon (raw)
10.9 μg
(per 600 g edible portion)
Keen's gaper (siphon, raw)
11.1 μg
(per 152 g edible portion)
Japanese pilchard (boiled)
3.1 μg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
1.2 μg
(per 15 g edible portion)
Shishamo smelt (semi-dried, baked)
6.6 μg
(per 140 g edible portion)
Pacific cod (dried split)
100.6 μg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
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