The amount of Foods that contain 1.9 μg of Vitamin B12 (Cyanocobalamin)

• 

  2.3 μg

  (per 3 g edible portion)

  Purple laver (dried)
  × 0.8
• 

  6.5 μg

  (per 10 g edible portion)

  Japanese anchovy (tazukuri)
  × 0.3
• 

  63.8 μg

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 0.03
• 

  7.8 μg

  (per 50 g edible portion)

  Freshwater clam (raw)
  × 0.2
• 

  54.3 μg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, raw)
  × 0.03
• 

  14.8 μg

  (per 25 g edible portion)

  Bloody clam (raw)
  × 0.1
• 

  1.7 μg

  (per 3 g edible portion)

  Purple laver (seasoned and toasted)
  × 1.1
• 

  1.7 μg

  (per 3 g edible portion)

  Purple laver (toasted)
  × 1.1
• 

  48.5 μg

  (per 90 g edible portion)

  Chum salmon (sujiko)
  × 0.04
• 

  15.8 μg

  (per 30 g edible portion)

  Cattle, Offal (liver, raw)
  × 0.1