The amount of Meats that contain 0.4 μg of Vitamin B12 (Cyanocobalamin) (181 - 190)

• 

  0.2 μg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  × 2
• 

  0.3 μg

  (per 85 g edible portion)

  Chicken (roast meat, canned with seasonings,)
  × 1.3
• 

  0.1 μg

  (per 20 g edible portion)

  Chicken, Offal (skin, breast, raw)
  × 4
• 

  0.8 μg

  (per 210 g edible portion)

  Chicken, Broiler meat (thigh, without skin, raw)
  × 0.5
• 

  0.4 μg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, with skin, baked)
  × 1
• 

  1 μg

  (per 250 g edible portion)

  Chicken, Broiler meat (thigh, with skin, raw)
  × 0.4
• 

  0.1 μg

  (per 25 g edible portion)

  Swine, Sausage (fresh sausage)
  × 4
• 

  0.2 μg

  (per 50 g edible portion)

  Swine, Sausage (frankfurter)
  × 2
• 

  0.1 μg

  (per 20 g edible portion)

  Swine, Ham (uncooked ham, fresh)
  × 4
• 

  0.1 μg

  (per 18 g edible portion)

  Swine, Ham (loin)
  × 4