Fishes and Shellfishes Low in Vitamin B12 (Cyanocobalamin) (281st - 300th) (per 100 g edible portion)

• Carp (cultured, raw)
  
  10 μg
• Pacific saury (hirakiboshi)
  
  10 μg
• Squid, Processed product (kiriika-ameni)
  
  10 μg
• Cockle (foot, raw)
  
  10.1 μg
• Ayu sweetfish (uruka)
  
  10.2 μg
• Japanese pilchard, Canned product (in tomato sauce)
  
  10.2 μg
• Gizzard shad (raw)
  
  10.2 μg
• Atlantic capelin (semi-dried, baked)
  
  10.2 μg
• Ayu sweetfish (wild, raw)
  
  10.3 μg
• Mussel (raw)
  
  10.3 μg
• Mackerel (canned productswith seasoning)
  
  10.5 μg
• Shrimp, Processed product (boiled and dried shrimps)
  
  10.5 μg
• Skipjack, Processed product (namari-bushi)
  
  10.6 μg
• Mackerel (raw)
  
  10.6 μg
• Mackerel, Processed product (hirakiboshi)
  
  10.6 μg
• Atka mackerel (raw)
  
  10.7 μg
• Japanese sand lance (raw)
  
  11 μg
• Pacific saury (mirinboshi)
  
  11 μg
• Sakura shrimp (dried)
  
  11 μg
• Pale chub (raw)
  
  11.3 μg