Vitamin B12 (Cyanocobalamin) Content of Meats
(91 - 100)
0.2 μg
(per 30 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
0.3 μg
(per 85 g edible portion)
Chicken (roast meat, canned with seasonings,)
0.1 μg
(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
0.8 μg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
0.4 μg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
1 μg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
0.1 μg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
-
(per 5 g edible portion)
Swine, Sausage (bologna)
0.2 μg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
0.1 μg
(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
<
1
…
10
…
15
>
