Meats High in Vitamin B12 (Cyanocobalamin) (161st - 180th) (per 100 g edible portion)

• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  0.5 μg
• Cattle, Imported beef (chuck, fat, raw)
  
  0.5 μg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.5 μg
• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  0.5 μg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  0.5 μg
• Chicken (roast meat, canned with seasonings,)
  
  0.4 μg
• Chicken, Offal (skin, breast, raw)
  
  0.4 μg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  0.4 μg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  0.4 μg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  0.4 μg
• Swine, Sausage (fresh sausage)
  
  0.4 μg
• Swine, Sausage (lyoner)
  
  0.4 μg
• Swine, Sausage (bologna)
  
  0.4 μg
• Swine, Sausage (frankfurter)
  
  0.4 μg
• Swine, Ham (uncooked ham, fresh)
  
  0.4 μg
• Swine, Ham (loin)
  
  0.4 μg
• Swine, Offal (feet, boiled)
  
  0.4 μg
• Swine, Offal (small intestine, boiled)
  
  0.4 μg
• Swine, Ground meat (raw)
  
  0.4 μg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  0.4 μg