Fishes and Shellfishes High in Vitamin B12 (Cyanocobalamin) (181st - 200th) (per 100 g edible portion)

• Three-line grunt (raw)
  
  5.8 μg
• Rainbow trout (cultured in sea, raw)
  
  5.7 μg
• Sea squirt (shiokara)
  
  5.6 μg
• Crucian carp (raw)
  
  5.5 μg
• Halfbeak (raw)
  
  5.5 μg
• Amago salmon (cultured, raw)
  
  5.5 μg
• Sea urchin (tsubu-uni)
  
  5.4 μg
• Japanese surfsmelt (raw)
  
  5.4 μg
• Squid, Processed product (seasoned and smoked)
  
  5.3 μg
• Spanish mackerel (baked)
  
  5.3 μg
• Spanish mackerel (raw)
  
  5.3 μg
• Chum salmon (boiled)
  
  5.3 μg
• Amberjack (raw)
  
  5.3 μg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  5.3 μg
• Adductor muscle (niboshi)
  
  5.2 μg
• Coho salmon (cultured, raw)
  
  5.2 μg
• Lamprey (raw)
  
  4.9 μg
• With ovary (boiled)
  
  4.9 μg
• Sea urchin (neri-uni)
  
  4.8 μg
• Pacific herring (ovary, dried)
  
  4.8 μg