Fishes and Shellfishes Low in Vitamin B12 (Cyanocobalamin) (261st - 280th) (per 100 g edible portion)

• Japanese dace (raw)
  
  8.5 μg
• Loach (raw)
  
  8.5 μg
• Skipjack (caught in autumn, raw)
  
  8.6 μg
• Pacific cod (dried split)
  
  8.6 μg
• Shishamo smelt (semi-dried, baked)
  
  8.7 μg
• Atlantic capelin (semi-dried, raw)
  
  8.7 μg
• Atlantic mackerel (baked)
  
  8.8 μg
• Atlantic salmon (cultured, raw)
  
  8.9 μg
• Pacific herring (hirakiboshi)
  
  9 μg
• Willow shiner (raw)
  
  9 μg
• Japanese pilchard (boiled)
  
  9.1 μg
• Keen's gaper (siphon, raw)
  
  9.1 μg
• Masu salmon (baked)
  
  9.2 μg
• Brownstriped mackerel scad (hirakiboshi)
  
  9.4 μg
• Sockeye salmon (raw)
  
  9.4 μg
• Pond smelt (tsukudani)
  
  9.4 μg
• Japanese pilchard (raw)
  
  9.5 μg
• Ayu sweetfish (cultured, viscera, raw)
  
  9.6 μg
• Mackerel (canned products, miso-ni)
  
  9.6 μg
• King crab (boiled)
  
  9.9 μg