Fishes and Shellfishes Low in Vitamin B12 (Cyanocobalamin) (321st - 340th) (per 100 g edible portion)

• Brownstriped mackerel scad (baked)
  
  12.9 μg
• Mantis shrimp (boiled)
  
  12.9 μg
• Japanese scallop (cultured, raw)
  
  13.1 μg
• Japanese pilchard, Canned product (with seasoning)
  
  13.3 μg
• Mirinboshi (japanese pilchard)
  
  13.7 μg
• Japanese anchovy (raw)
  
  13.9 μg
• Firefly squid (raw)
  
  14 μg
• Firefly squid (boiled)
  
  14 μg
• Big-eye sardine (raw)
  
  14.2 μg
• Pacific herring (smoked)
  
  14.5 μg
• Short-necked clam (tsukudani)
  
  14.5 μg
• Mezashi (raw)
  
  14.6 μg
• Skipjack, Processed product (katsuo-bushi)
  
  14.8 μg
• Mirinboshi (anchovy)
  
  15.3 μg
• Tatamiiwashi
  
  15.6 μg
• Japanese pilchard, Canned product (in brine)
  
  15.7 μg
• Mackerel (boiled)
  
  15.7 μg
• Japanese sculpin (tsukudani)
  
  15.9 μg
• Carp (cultured, viscera, raw)
  
  16 μg
• Japanese pilchard (namaboshi)
  
  16.3 μg