Meats Low in Vitamin B12 (Cyanocobalamin) (221st - 240th) (per 100 g edible portion)

• Swine, Offal (heart, raw)
  
  2.5 μg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  2.6 μg
• Goat (meat, lean, raw)
  
  2.8 μg
• Cattle, Beef product (beefjerky)
  
  3.5 μg
• Duck, wild (meat, without skin, raw)
  
  3.5 μg
• Cattle, Offal (abomasum, boiled)
  
  3.6 μg
• Swine, Offal (uterus, raw)
  
  3.8 μg
• Cattle, Offal (omasum, raw)
  
  4.6 μg
• Cattle, Beef product (smoked tongue)
  
  4.7 μg
• Swine, Sausage (liver)
  
  4.7 μg
• Sparrow (meat, with bone and skin, raw)
  
  5 μg
• Rabbit (meat, lean, raw)
  
  5.6 μg
• Cattle, Offal (tongue, raw)
  
  6.1 μg
• Horse (meat, lean, raw)
  
  7.1 μg
• Foie gras (boiled)
  
  7.6 μg
• Swine (liver paste)
  
  7.8 μg
• Cattle, Offal (heart, raw)
  
  12.1 μg
• Swine, Offal (kidney, raw)
  
  15.3 μg
• Cattle, Offal (small intestine, raw)
  
  20.5 μg
• Cattle, Offal (kidney, raw)
  
  22.1 μg