Fishes and Shellfishes High in Vitamin B12 (Cyanocobalamin) (21st - 40th) (per 100 g edible portion)

• Hard clam (raw)
  
  28.4 μg
• Striped mullet (karasumi)
  
  28.4 μg
• Japanese sculpin (boiled)
  
  28.2 μg
• Japanese sculpin (raw)
  
  28.2 μg
• Oyster (cultured, raw)
  
  28.1 μg
• Firefly squid (seasoned and smoked)
  
  27.2 μg
• Ark shell (canned with seasoning)
  
  24.9 μg
• Big-eye sardine (maruboshi)
  
  24.7 μg
• Blue sprat (seasoned and dried)
  
  24.4 μg
• Walleye pollack (tarako, baked)
  
  23.3 μg
• Skipjack, Processed product (kezuri-bushi)
  
  21.9 μg
• Skipjack, Processed product (namari)
  
  20.5 μg
• Hard clam (boiled)
  
  20.3 μg
• Oyster (cultured, boiled)
  
  20.3 μg
• Pacific saury (baked)
  
  19.3 μg
• Common shield-clam (raw)
  
  19.1 μg
• Mackerel (baked)
  
  18.9 μg
• Caviar (salted product)
  
  18.7 μg
• Walleye pollack (tarako, raw)
  
  18.1 μg
• Scallop (boiled)
  
  18 μg