Vitamin B12 (Cyanocobalamin) Content of Eggs
(1 - 10)
0.5 μg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
0.7 μg
(per 18 g edible portion)
Hen's egg (yolk, dried)
0.3 μg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
0.5 μg
(per 18 g edible portion)
Hen's egg (yolk, raw)
0.5 μg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
0.3 μg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
0.7 μg
(per 68 g edible portion)
Pidan
0.5 μg
(per 43 g edible portion)
Hen's egg (whole, poached)
0.6 μg
(per 63 g edible portion)
Silky fowl's egg (whole, raw)
0.5 μg
(per 50 g edible portion)
Hen's egg (whole, boiled)
<
1
2
>
