The amount of Meats that contain 2 μg of Vitamin B12 (Cyanocobalamin) (81 - 90)

• 

  0.3 μg

  (per 50 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, boiled)
  × 6.7
• 

  0.9 μg

  (per 150 g edible portion)

  Cattle, Imported beef (sirloin, lean and fat, raw)
  × 2.2
• 

  0.5 μg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, without skin, baked)
  × 4
• 

  0.2 μg

  (per 40 g edible portion)

  Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  × 10
• 

  0.2 μg

  (per 45 g edible portion)

  Swine, Pork, large type breed (loin, lean and fat, baked)
  × 10
• 

  0.1 μg

  (per 18 g edible portion)

  Swine, Pork, large type breed (boston butt, fat, raw)
  × 20
• 

  0.6 μg

  (per 120 g edible portion)

  Swine, Pork, large type breed (boston butt, lean and fat, raw)
  × 3.3
• 

  0.1 μg

  (per 10 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, fat, raw)
  × 20
• 

  0.2 μg

  (per 40 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  × 10
• 

  0.2 μg

  (per 30 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  × 10