Fishes and Shellfishes High in Vitamin B12 (Cyanocobalamin) (221st - 240th) (per 100 g edible portion)

• Skipjack, Processed product (kakuni)
  
  4 μg
• Black scraper (ajitsuke-hirakiboshi)
  
  4 μg
• Atka mackerel (hirakiboshi)
  
  3.9 μg
• Pacific cod (baked)
  
  3.9 μg
• Japanese whiting (raw)
  
  3.9 μg
• Sea squirt (raw)
  
  3.8 μg
• Squid, Processed product (canned with seasoning)
  
  3.8 μg
• Yellowtail (mature, baked)
  
  3.8 μg
• Yellowtail (mature, raw)
  
  3.8 μg
• Sockeye salmon (baked)
  
  3.8 μg
• Tuna, Canned product (flaked meat with seasoning)
  
  3.7 μg
• Spangled emperor (raw)
  
  3.7 μg
• Black sea bream (raw)
  
  3.7 μg
• Ray (raw)
  
  3.7 μg
• Atlantic salmon (cultured, baked)
  
  3.6 μg
• Sakura shrimp (niboshi)
  
  3.5 μg
• Sandfish (namaboshi)
  
  3.5 μg
• Japanese eel (cultured, raw)
  
  3.5 μg
• Tile fish (baked)
  
  3.5 μg
• Yellowtail (young, cultured, raw)
  
  3.4 μg