Foods Low in Vitamin B12 (Cyanocobalamin) (1621st - 1640th) (per 100 g edible portion)

• Yellowfin tuna (raw)
  
  5.8 μg
• King crab (raw)
  
  5.8 μg
• Chum salmon (raw)
  
  5.9 μg
• Ayu sweetfish (cultured, baked)
  
  6 μg
• Chum salmon (baked)
  
  6 μg
• Chum salmon (aramaki raw)
  
  6 μg
• Chum salmon (canned in brine)
  
  6 μg
• Rainbow trout (cultured in freshwater, raw)
  
  6 μg
• Mackerel (saba-bushi)
  
  6 μg
• King crab (canned in brine)
  
  6.1 μg
• Cattle, Offal (tongue, raw)
  
  6.1 μg
• Antarctic krill (raw)
  
  6.2 μg
• Horse mackerel (hirakiboshi, raw)
  
  6.3 μg
• Atlantic horse mackerel (baked)
  
  6.3 μg
• Shirasuboshi (semi-dried)
  
  6.3 μg
• Chum salmon (aramaki baked)
  
  6.3 μg
• Loach (boiled)
  
  6.3 μg
• Shrimp, Processed product (tsukudani)
  
  6.3 μg
• Barracouta (raw)
  
  6.5 μg
• Whelk (raw)
  
  6.5 μg