The amount of Meats that contain 1.9 μg of Vitamin B12 (Cyanocobalamin) (161 - 170)

• 

  0.3 μg

  (per 50 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, boiled)
  × 6.3
• 

  0.9 μg

  (per 150 g edible portion)

  Cattle, Imported beef (sirloin, lean and fat, raw)
  × 2.1
• 

  0.5 μg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, without skin, baked)
  × 3.8
• 

  0.2 μg

  (per 40 g edible portion)

  Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  × 9.5
• 

  0.2 μg

  (per 45 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, baked)
  × 9.5
• 

  0.1 μg

  (per 18 g edible portion)

  Swine, Pork, large type breed (boston butt, fat, raw)
  × 19
• 

  0.6 μg

  (per 120 g edible portion)

  Swine, Pork, large type breed (boston butt, lean and fat, raw)
  × 3.2
• 

  0.1 μg

  (per 10 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, fat, raw)
  × 19
• 

  0.2 μg

  (per 40 g edible portion)

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

  0.2 μg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  × 9.5