Foods Low in Vitamin B12 (Cyanocobalamin) (1661st - 1680th) (per 100 g edible portion)

• Foie gras (boiled)
  
  7.6 μg
• Ayu sweetfish (cultured, viscera, baked)
  
  7.8 μg
• Japanese sand lance (tsukudani)
  
  7.8 μg
• Swine (liver paste)
  
  7.8 μg
• Pink salmon (baked)
  
  7.9 μg
• Pond smelt (raw)
  
  7.9 μg
• Hen clam (raw)
  
  7.9 μg
• Sockeye salmon (smoked)
  
  8 μg
• Atlantic horse mackerel (raw)
  
  8.1 μg
• Gizzard shad (amazu-zuke)
  
  8.1 μg
• Atlantic mackerel (raw)
  
  8.1 μg
• Skipjack, Canned product (flaked meat with seasoning)
  
  8.3 μg
• Blue sprat (raw)
  
  8.3 μg
• Japanese pilchard (baked)
  
  8.4 μg
• Skipjack (caught in spring, raw)
  
  8.4 μg
• Horse mackerel (hirakiboshi, baked)
  
  8.5 μg
• Japanese dace (raw)
  
  8.5 μg
• Loach (raw)
  
  8.5 μg
• Skipjack (caught in autumn, raw)
  
  8.6 μg
• Pacific cod (dried split)
  
  8.6 μg