Meats High in Vitamin B12 (Cyanocobalamin) (21st - 40th) (per 100 g edible portion)

• Cattle, Beef product (beefjerky)
  
  3.5 μg
• Goat (meat, lean, raw)
  
  2.8 μg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  2.6 μg
• Swine, Offal (heart, raw)
  
  2.5 μg
• Cattle, Imported beef (chuck, lean, raw)
  
  2.4 μg
• Cattle, Imported beef (rump, lean, raw)
  
  2.3 μg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  2.3 μg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  2.3 μg
• Swine, Offal (tongue, raw)
  
  2.2 μg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  2.2 μg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  2.2 μg
• Swine, Ham (mixed pressed)
  
  2.1 μg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  2.1 μg
• Pigeon (meat, without skin, raw)
  
  2 μg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  2 μg
• Sheep, Mutton (loin, lean and fat, raw)
  
  2 μg
• Whale (meat, lean, raw)
  
  2 μg
• Cattle, Offal (reticulum, boiled)
  
  2 μg
• Cattle, Offal (rumen, boiled)
  
  2 μg
• Cattle, Imported beef (fillet, lean, raw)
  
  2 μg