Foods Low in Vitamin B12 (Cyanocobalamin) (1581st - 1600th) (per 100 g edible portion)

• Sakura shrimp (boiled)
  
  4.3 μg
• Snow crab (raw)
  
  4.3 μg
• Black-tipped fusilier (raw)
  
  4.4 μg
• Crucian carp (boiled)
  
  4.4 μg
• Skipjack, Processed product (shiokara)
  
  4.5 μg
• Pacific herring (ovary, salted, desalted)
  
  4.5 μg
• Big-eye tuna (raw)
  
  4.5 μg
• Japanese sand lance (niboshi)
  
  4.6 μg
• Pink salmon (raw)
  
  4.6 μg
• Cattle, Offal (omasum, raw)
  
  4.6 μg
• Striped mullet (raw)
  
  4.7 μg
• Blue crab (raw)
  
  4.7 μg
• Cattle, Beef product (smoked tongue)
  
  4.7 μg
• Swine, Sausage (liver)
  
  4.7 μg
• Japanese quail's egg (whole, raw)
  
  4.7 μg
• Pacific herring (ovary, dried)
  
  4.8 μg
• Sea urchin (neri-uni)
  
  4.8 μg
• With ovary (boiled)
  
  4.9 μg
• Lamprey (raw)
  
  4.9 μg
• Sparrow (meat, with bone and skin, raw)
  
  5 μg