Foods Low in Vitamin B12 (Cyanocobalamin) (1761st - 1780th) (per 100 g edible portion)

• Squid, Processed product (shiokara)
  
  16.7 μg
• Pacific herring (raw)
  
  17.4 μg
• Pacific saury (raw)
  
  17.7 μg
• Pond snail (raw)
  
  17.8 μg
• Japanese pilchard, Canned product (in oil)
  
  18 μg
• Scallop (boiled)
  
  18 μg
• Walleye pollack (tarako, raw)
  
  18.1 μg
• Caviar (salted product)
  
  18.7 μg
• Mackerel (baked)
  
  18.9 μg
• Common shield-clam (raw)
  
  19.1 μg
• Pacific saury (baked)
  
  19.3 μg
• Oyster (cultured, boiled)
  
  20.3 μg
• Hard clam (boiled)
  
  20.3 μg
• Skipjack, Processed product (namari)
  
  20.5 μg
• Cattle, Offal (small intestine, raw)
  
  20.5 μg
• Skipjack, Processed product (kezuri-bushi)
  
  21.9 μg
• Cattle, Offal (kidney, raw)
  
  22.1 μg
• Walleye pollack (tarako, baked)
  
  23.3 μg
• Blue sprat (seasoned and dried)
  
  24.4 μg
• Swine (smoked liver)
  
  24.4 μg