Foods Low in Vitamin B12 (Cyanocobalamin) (1541st - 1560th) (per 100 g edible portion)

• Squid, Processed product (ika-arare)
  
  3.3 μg
• Japanese quail's egg (boiled and canned in brine)
  
  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
• Cheese whey powder
  
  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
• Cattle, Beef product (beefjerky)
  
  3.5 μg
• Duck, wild (meat, without skin, raw)
  
  3.5 μg
• Atlantic salmon (cultured, baked)
  
  3.6 μg
• Cattle, Offal (abomasum, boiled)
  
  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