Vitamin B12 (Cyanocobalamin) Content of Fishes and Shellfishes
(Initial J)
4.1 μg
(per 10 g edible portion)
Japanese anchovy (niboshi)
1.4 μg
(per 18 g edible portion)
Japanese anchovy (raw)
6.5 μg
(per 10 g edible portion)
Japanese anchovy (tazukuri)
7.9 μg
(per 110 g edible portion)
Japanese common squid (baked)
8.4 μg
(per 125 g edible portion)
Japanese common squid (boiled)
9.3 μg
(per 190 g edible portion)
Japanese common squid (raw)
4.2 μg
(per 190 g edible portion)
Japanese eel (kabayaki)
0.3 μg
(per 10 g edible portion)
Japanese icefish (raw)
8.3 μg
(per 152 g edible portion)
Japanese pilchard (baked)
11.1 μg
(per 152 g edible portion)
Japanese pilchard (boiled)
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