Fishes and Shellfishes Low in Vitamin B12 (Cyanocobalamin) (141st - 160th) (per 100 g edible portion)

• Brown sole (boiled)
  
  3.3 μg
• Japanese icefish (raw)
  
  3.3 μg
• Flying fish (raw)
  
  3.3 μg
• Squid, Processed product (ika-arare)
  
  3.3 μg
• Pink salmon (canned in brine)
  
  3.4 μg
• Chinook salmon (raw)
  
  3.4 μg
• Japanese argentine (raw)
  
  3.4 μg
• Yellowtail (young, cultured, raw)
  
  3.4 μg
• Tile fish (baked)
  
  3.5 μg
• Japanese eel (cultured, raw)
  
  3.5 μg
• Sandfish (namaboshi)
  
  3.5 μg
• Sakura shrimp (niboshi)
  
  3.5 μg
• Atlantic salmon (cultured, baked)
  
  3.6 μg
• Ray (raw)
  
  3.7 μg
• Black sea bream (raw)
  
  3.7 μg
• Spangled emperor (raw)
  
  3.7 μg
• Tuna, Canned product (flaked meat with seasoning)
  
  3.7 μg
• Sockeye salmon (baked)
  
  3.8 μg
• Yellowtail (mature, raw)
  
  3.8 μg
• Yellowtail (mature, baked)
  
  3.8 μg