Vitamin B12 (Cyanocobalamin) Content of Foods
(Initial J) (21 - 30)
11.1 μg
(per 152 g edible portion)
Japanese pilchard (boiled)
14.9 μg
(per 60 g edible portion)
Japanese pilchard (maruboshi)
8.5 μg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
7.2 μg
(per 152 g edible portion)
Japanese pilchard (raw)
10.4 μg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
12.6 μg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
8.2 μg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
12 μg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
13.3 μg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
0.3 μg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
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