Fishes and Shellfishes High in Vitamin B12 (Cyanocobalamin) (141st - 160th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, baked)
  
  7.8 μg
• Masu salmon (raw)
  
  7.6 μg
• Shishamo smelt (semi-dried, raw)
  
  7.5 μg
• Coho salmon (cultured, baked)
  
  7.5 μg
• Carp (cultured, boiled)
  
  7.5 μg
• Atka mackerel (salted)
  
  7.3 μg
• Japanese common squid (baked)
  
  7.2 μg
• Snow crab (boiled)
  
  7.2 μg
• Japanese sand lance (ameni)
  
  7.2 μg
• Mackerel, Processed product (shiosaba)
  
  7.1 μg
• Opossum shrimp (tsukudani)
  
  7 μg
• Atlantic horse mackerel (boiled)
  
  7 μg
• Squid, Processed product (saki-ika)
  
  6.9 μg
• Young bluefin tuna (raw)
  
  6.9 μg
• Chum salmon (shiozake)
  
  6.9 μg
• Yellowfin goby (tsukudani)
  
  6.8 μg
• Japanese common squid (boiled)
  
  6.7 μg
• Crucian carp (kanroni)
  
  6.7 μg
• Masu trout (cultured, raw)
  
  6.6 μg
• Japanese common squid (raw)
  
  6.5 μg