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113 Fish Highest in Vitamin B12

Ranked by a serving size.
6μg Vitamin B12 = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  1. Cooked Clams
    187.9μg (3132% DV) in 20 small
  2. Canned Eastern Oysters
    52μg (867% DV) in 1 can (12 oz), oysters and liquid
  3. Atlantic Mackerel (Cooked)
    32.3μg (538% DV) in 6oz fillet
  4. Octopus (Cooked)
    30.6μg (510% DV) in 3 oz
  5. Cooked Pacific Oysters
    24.5μg (408% DV) in 3 oz
  6. Cooked Eastern Oysters (Farmed)
    20.7μg (344% DV) in 3 oz
  7. Cooked Blue Mussels
    20.4μg (340% DV) in 3 oz
  8. Atlantic Herring
    18.8μg (313% DV) in 1 fillet
  9. Bluefin Tuna (Cooked)
    18.5μg (308% DV) in 6oz fillet
  10. Canned Clams
    15.8μg (264% DV) in 3 oz
  11. Whelk (Cooked)
    15.4μg (257% DV) in 3 oz
  12. Alaskan King Crab
    15.4μg (257% DV) in 1 leg
  13. Cooked King Mackerel
    15.3μg (255% DV) in 3 oz
  14. Dungeness Crab (Raw)
    14.7μg (245% DV) in 1 crab
  15. Cooked Pacific Herring
    13.9μg (231% DV) in 1 fillet
  16. Raw Eastern Oysters
    13.8μg (230% DV) in 3 oz
  17. Canned Sardines
    13.3μg (222% DV) in 1 cup, drained
  18. Cooked Eastern Oysters (Wild)
    11μg (183% DV) in 3 oz
  19. Atlantic Mackerel (Raw)
    9.8μg (163% DV) in 1 fillet
  20. Clams (Raw)
    9.6μg (160% DV) in 3 oz
  21. Cooked Trout
    9μg (150% DV) in 1 fillet
  22. Cooked Dungeness Crab
    8.8μg (147% DV) in 3 oz
  23. Queen Crab (Cooked)
    8.8μg (147% DV) in 3 oz
  24. Cooked Coho Salmon (Wild)
    8.5μg (142% DV) in 6oz fillet
  25. Bluefin Tuna (Raw)
    8μg (134% DV) in 3 oz
  26. Dried Salted Atlantic Cod
    8μg (133% DV) in 1 piece (5-1/2 Inch x 1-1/2 Inch x 1/2 Inch)
  27. Raw Pacific Oysters
    8μg (133% DV) in 1 medium
  28. Queen Crab (Raw)
    7.7μg (128% DV) in 3 oz
  29. Cooked Sockeye Salmon
    7.6μg (127% DV) in 6oz fillet
  30. Cooked Wild Eastern Oysters
    7.4μg (123% DV) in 6 medium
  31. Baked Conch
    6.7μg (111% DV) in 1 cup, sliced
  32. Striped Bass (Raw)
    6.1μg (101% DV) in 1 fillet
  33. Cooked Snapper
    6μg (99% DV) in 1 fillet
  34. Cooked Striped Bass
    5.5μg (91% DV) in 1 fillet
  35. Cooked Coho Salmon (Farmed)
    5.4μg (90% DV) in 6oz fillet
  36. Wild Atlantic Salmon (Cooked)
    5.2μg (86% DV) in 6oz fillet
  37. Farmed Atlantic Salmon
    4.8μg (79% DV) in 6oz fillet
  38. Canned Sockeye Salmon
    4.7μg (78% DV) in 3 oz
  39. Canned Salmon
    4.7μg (78% DV) in 3 oz
  40. Fish trout mixed species cooked dry heat
    4.6μg (77% DV) in 1 fillet
  41. Cooked Eel
    4.6μg (77% DV) in 1 fillet
  42. Cooked Cuttlefish
    4.6μg (77% DV) in 3 oz
  43. Canned Blue Crab
    4.5μg (75% DV) in 1 cup
  44. Smoked Whitefash
    4.4μg (74% DV) in 1 cup, cooked
  45. Canned Pink Salmon
    4.2μg (70% DV) in 3 oz
  46. Cooked Catfish
    4.1μg (69% DV) in 1 fillet
  47. Cooked Yellowfin Tuna
    4μg (67% DV) in 6oz fillet
  48. Blue Crab
    3.9μg (65% DV) in 1 cup, flaked and pieces
  49. Cooked Northern Pike
    3.9μg (65% DV) in 6oz fillet
  50. Cooked Tilefish
    3.8μg (63% DV) in 1/2 fillet
  51. Kippered Herring
    3.7μg (62% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  52. Blue Crab Cakes
    3.6μg (59% DV) in 1 cake
  53. Pink Salmon (Raw)
    3.5μg (59% DV) in 3 oz
  54. Cooked Lingcod
    3.5μg (59% DV) in 3 oz
  55. Cooked Spiny Lobster
    3.4μg (57% DV) in 3 oz
  56. Rainbow Trout (Raw)
    3.4μg (57% DV) in 1 fillet
  57. Cooked Smelt
    3.4μg (56% DV) in 3 oz
  58. Fish Roe (Cooked)
    3.3μg (55% DV) in 1 oz
  59. Fish caviar black and red granular
    3.2μg (53% DV) in 1 tbsp
  60. Cooked Haddock
    3.2μg (53% DV) in 1 fillet
  61. Cooked Tilapia
    3.2μg (53% DV) in 6oz fillet
  62. Cooked Pollock
    3.1μg (52% DV) in 3 oz
  63. Cooked Rainbow Trout
    2.9μg (49% DV) in 1 fillet
  64. Cooked Walleye Pike
    2.9μg (48% DV) in 1 fillet
  65. Farmed Atlantic Salmon (Raw)
    2.7μg (46% DV) in 3 oz
  66. Wild Atlantic Salmon (Raw)
    2.7μg (45% DV) in 3 oz
  67. Cooked Crayfish
    2.6μg (44% DV) in 3 oz
  68. Smoked Sturgeon
    2.5μg (41% DV) in 3 oz
  69. Raw Coho Salmon
    2.3μg (38% DV) in 3 oz
  70. Cooked Alaska Pollock
    2.2μg (37% DV) in 1 fillet
  71. Cooked Turbot
    2.2μg (36% DV) in 3 oz
  72. Cooked Sturgeon
    2.1μg (35% DV) in 3 oz
  73. Raw Whiting
    2.1μg (35% DV) in 1 fillet
  74. Cooked Pacific Cod
    2.1μg (35% DV) in 1 fillet
  75. Cooked Atlantic Cod
    1.9μg (32% DV) in 1 fillet
  76. Cooked Whiting
    1.9μg (31% DV) in 1 fillet
  77. Canned White Tuna (Oil Packed)
    1.9μg (31% DV) in 3 oz
  78. Cooked Skipjack
    1.9μg (31% DV) in 3 oz
  79. Raw Tilapia
    1.8μg (31% DV) in 1 fillet
  80. Crayfish
    1.8μg (30% DV) in 3 oz
  81. Scallops
    1.8μg (30% DV) in 3 oz
  82. Cooked Yellowtail
    1.8μg (30% DV) in 1/2 fillet
  83. Skipjack Tuna (Raw)
    1.6μg (27% DV) in 3 oz
  84. Fresh Water Bass (Raw)
    1.6μg (26% DV) in 1 fillet
  85. Fish bass freshwater mixed species cooked dry heat
    1.4μg (24% DV) in 1 fillet
  86. Cooked Shrimp
    1.4μg (24% DV) in 3 oz
  87. Fish Roe
    1.4μg (23% DV) in 1 tbsp
  88. Cooked Grouper
    1.4μg (23% DV) in 1 fillet
  89. Cooked Swordfish
    1.4μg (23% DV) in 3 oz
  90. Cooked Sablefish
    1.2μg (20% DV) in 3 oz
  91. Lobster (Cooked)
    1.2μg (20% DV) in 3 oz
  92. Pickled Herring
    1.2μg (20% DV) in 1 oz, boneless
  93. Yellowtail (Raw)
    1.1μg (18% DV) in 3 oz
  94. Cooked Mahimahi
    1.1μg (18% DV) in 1 fillet
  95. Cooked Halibut
    1.1μg (18% DV) in 3 oz
  96. Cooked Pompano
    1.1μg (18% DV) in 1 fillet
  97. Fried Calamari
    1μg (17% DV) in 3 oz
  98. Canned White Tuna (Water Packed)
    1μg (17% DV) in 3 oz
  99. Canned Shrimp
    0.9μg (16% DV) in 1 cup
  100. Smoked Salmon
    0.9μg (15% DV) in 1 oz, boneless
  101. Canned Atlantic Cod
    0.9μg (15% DV) in 3 oz
  102. Cooked Atlantic Perch
    0.9μg (14% DV) in 1 fillet
  103. Cooked Whitefish
    0.8μg (14% DV) in 3 oz
  104. Yellowfin Tuna (Raw)
    0.6μg (10% DV) in 1 oz, boneless
  105. Abalone (Cooked)
    0.6μg (10% DV) in 3 oz
  106. Anchovies (Raw)
    0.5μg (9% DV) in 3 oz
  107. Imitation Crab Meat
    0.5μg (8% DV) in 3 oz
  108. Smoked Haddock
    0.5μg (8% DV) in 1 oz, boneless
  109. Raw Scallops
    0.4μg (7% DV) in 1 unit 2 large or 5 small
  110. Cooked Orange Roughy
    0.4μg (7% DV) in 3 oz
  111. Squid (Raw)
    0.4μg (6% DV) in 1 oz, boneless
  112. Cooked Sea Bass
    0.3μg (5% DV) in 1 fillet
  113. Canned Anchovies
    0.2μg (3% DV) in 5 anchovies

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.