Meats Low in Vitamin B12 (Cyanocobalamin) (81st - 100th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  0.5 μg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.5 μg
• Cattle, Imported beef (chuck, fat, raw)
  
  0.5 μg
• Swine, Pork, large type breed (picnic shoulder, fat, raw)
  
  0.5 μg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  0.5 μg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  0.5 μg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  0.5 μg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  0.5 μg
• Swine, Pork, large type breed (inside ham, fat, raw)
  
  0.5 μg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  0.5 μg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  0.5 μg
• Guinea fowl (meat, without skin, raw)
  
  0.5 μg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  0.6 μg
• Deer (meat, lean, raw)
  
  0.6 μg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  0.6 μg
• Swine, Pork, large type breed (loin, fat, raw)
  
  0.6 μg
• Swine, Offal (cartilage, boiled)
  
  0.6 μg
• Swine, Ham (uncooked ham, ripened)
  
  0.6 μg
• Duck, domesticated (meat, with skin, raw)
  
  0.6 μg
• Turkey (meat, without skin, raw)
  
  0.6 μg