The amount of Eggs that contain 0.4 μg of Vitamin B12 (Cyanocobalamin)

• 

  0.5 μg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 0.8
• 

  0.7 μg

  (per 18 g edible portion)

  Hen's egg (yolk, dried)
  × 0.6
• 

  0.3 μg

  (per 8 g edible portion)

  Japanese quail's egg (boiled and canned in brine)
  × 1.3
• 

  0.5 μg

  (per 18 g edible portion)

  Hen's egg (yolk, raw)
  × 0.8
• 

  0.5 μg

  (per 17 g edible portion)

  Hen's egg (yolk, boiled)
  × 0.8
• 

  0.3 μg

  (per 18 g edible portion)

  Hen's egg (yolk, sugared)
  × 1.3
• 

  0.7 μg

  (per 68 g edible portion)

  Pidan
  × 0.6
• 

  0.5 μg

  (per 43 g edible portion)

  Hen's egg (whole, poached)
  × 0.8
• 

  0.6 μg

  (per 63 g edible portion)

  Silky fowl's egg (whole, raw)
  × 0.7
• 

  0.5 μg

  (per 50 g edible portion)

  Hen's egg (whole, boiled)
  × 0.8