The amount of Foods that contain 1.9 μg of Vitamin B12 (Cyanocobalamin) (261 - 270)

• 

  0.5 μg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 3.8
• 

  2.4 μg

  (per 145 g edible portion)

  Blue crab (raw)
  × 0.8
• 

  0.7 μg

  (per 16 g edible portion)

  Cattle, Offal (omasum, raw)
  × 2.7
• 

  44.2 μg

  (per 960 g edible portion)

  Pink salmon (raw)
  × 0.04
• 

  0.5 μg

  (per 10 g edible portion)

  Japanese sand lance (niboshi)
  × 3.8
• 

  0.8 μg

  (per 18 g edible portion)

  Pacific herring (ovary, salted, desalted)
  × 2.4
• 

  6.5 μg

  (per 500 g edible portion)

  Snow crab (raw)
  × 0.3
• 

  0.2 μg

  (per 5 g edible portion)

  Sakura shrimp (boiled)
  × 9.5
• 

  6 μg

  (per 200 g edible portion)

  With ovary (raw)
  × 0.3
• 

  0.4 μg

  (per 10 g edible portion)

  Shirasuboshi (mild dried)
  × 4.7