The amount of Meats that contain 3.2 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)
× 10.7
0.9 μg

(per 150 g edible portion)
Cattle, Imported beef (sirloin, lean and fat, raw)
× 3.6
0.5 μg

(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
× 6.4
0.2 μg

(per 40 g edible portion)
Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
× 16
0.2 μg

(per 45 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, baked)
× 16
0.1 μg

(per 18 g edible portion)
Swine, Pork, large type breed (boston butt, fat, raw)
× 32
0.6 μg

(per 120 g edible portion)
Swine, Pork, large type breed (boston butt, lean and fat, raw)
× 5.3
0.1 μg

(per 10 g edible portion)
Swine, Pork, large type breed (picnic shoulder, fat, raw)
× 32
0.2 μg

(per 40 g edible portion)
Cattle, Beef, dairy fattened steer (chuck, fat, raw)
× 16
0.2 μg

(per 30 g edible portion)
Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
× 16

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