The amount of Meats that contain 3.1 μg of Vitamin B12 (Cyanocobalamin)
(181 - 190)
0.2 μg
(per 30 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
×
15.5
0.3 μg
(per 85 g edible portion)
Chicken (roast meat, canned with seasonings,)
×
10.3
0.1 μg
(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
×
31
0.8 μg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
×
3.9
0.4 μg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
×
7.8
1 μg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
×
3.1
0.1 μg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
×
31
0.2 μg
(per 50 g edible portion)
Swine, Sausage (frankfurter)
×
15.5
0.1 μg
(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
×
31
0.1 μg
(per 18 g edible portion)
Swine, Ham (loin)
×
31
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