Fishes and Shellfishes Low in Vitamin B12 (Cyanocobalamin) (201st - 220th) (per 100 g edible portion)

• Sea urchin (tsubu-uni)
  
  5.4 μg
• Amago salmon (cultured, raw)
  
  5.5 μg
• Halfbeak (raw)
  
  5.5 μg
• Crucian carp (raw)
  
  5.5 μg
• Sea squirt (shiokara)
  
  5.6 μg
• Rainbow trout (cultured in sea, raw)
  
  5.7 μg
• Three-line grunt (raw)
  
  5.8 μg
• Yellowfin goby (kanroni)
  
  5.8 μg
• Yellowfin tuna (raw)
  
  5.8 μg
• King crab (raw)
  
  5.8 μg
• Chum salmon (raw)
  
  5.9 μg
• Ayu sweetfish (cultured, baked)
  
  6 μg
• Chum salmon (baked)
  
  6 μg
• Chum salmon (aramaki raw)
  
  6 μg
• Chum salmon (canned in brine)
  
  6 μg
• Rainbow trout (cultured in freshwater, raw)
  
  6 μg
• Mackerel (saba-bushi)
  
  6 μg
• King crab (canned in brine)
  
  6.1 μg
• Antarctic krill (raw)
  
  6.2 μg
• Horse mackerel (hirakiboshi, raw)
  
  6.3 μg