Foods Low in Vitamin B12 (Cyanocobalamin) (1721st - 1740th) (per 100 g edible portion)

• Scallop (raw)
  
  11.4 μg
• Sea cucumber (konowata)
  
  11.4 μg
• Topshell (canned with seasoning)
  
  11.5 μg
• Brownstriped mackerel scad (kusaya)
  
  11.6 μg
• Pacific saury (canned product, kabayaki)
  
  11.8 μg
• Ayu sweetfish (wild, baked)
  
  12 μg
• Japanese pilchard, Canned product (kabayaki)
  
  12 μg
• Mackerel (canned products, in brine)
  
  12 μg
• Atlantic mackerel (boiled)
  
  12.1 μg
• Pacific saury (canned product, with seasoning)
  
  12.1 μg
• Abalone (shiokara)
  
  12.1 μg
• Cattle, Offal (heart, raw)
  
  12.1 μg
• Squid, Processed product (surume)
  
  12.3 μg
• Frigate mackerel (raw)
  
  12.4 μg
• Pacific herring (migaki-nishin)
  
  12.6 μg
• Brownstriped mackerel scad (raw)
  
  12.8 μg
• Mezashi (baked)
  
  12.8 μg
• Brownstriped mackerel scad (baked)
  
  12.9 μg
• Mantis shrimp (boiled)
  
  12.9 μg
• Japanese scallop (cultured, raw)
  
  13.1 μg