The amount of Meats that contain 1.9 μg of Vitamin B12 (Cyanocobalamin) (221 - 230)

• 

  0.3 μg

  (per 84 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  × 6.3
• 

  0.4 μg

  (per 111 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  × 4.7
• 

  0.1 μg

  (per 20 g edible portion)

  Cattle, Offal (sinew, boiled)
  × 19
• 

  0.2 μg

  (per 38 g edible portion)

  Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  × 9.5
• 

  0.2 μg

  (per 40 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  × 9.5
• 

  0.1 μg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  × 19
• 

  0.2 μg

  (per 60 g edible portion)

  Chicken, Broiler meat (thigh, without skin, boiled)
  × 9.5
• 

  0.2 μg

  (per 80 g edible portion)

  Chicken, Broiler meat (thigh, with skin, boiled)
  × 9.5
• 

  0.1 μg

  (per 50 g edible portion)

  Chicken, Broiler meat (wing , with skin, raw)
  × 19
• 

  0.2 μg

  (per 61 g edible portion)

  Swine, Pork, medium type breed (outside ham, lean, raw)
  × 9.5