Meats Low in Vitamin B12 (Cyanocobalamin) (101st - 120th) (per 100 g edible portion)

• Chicken, Fowl meat (thigh, without skin, raw)
  
  0.6 μg
• Inobuta (meat, lean and fat, raw)
  
  0.7 μg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  0.7 μg
• Whale (ventral groove meat, raw)
  
  0.7 μg
• Swine, Bacon
  
  0.7 μg
• Japanese quail (meat, with skin, raw)
  
  0.7 μg
• Chicken, Fowl meat (wing, with skin, raw)
  
  0.7 μg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  0.8 μg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  0.8 μg
• Cattle, Imported beef (sirloin, lean, raw)
  
  0.8 μg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  0.8 μg
• Swine, Ham (chopped)
  
  0.8 μg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  0.9 μg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  0.9 μg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  0.9 μg
• Swine, Offal (stomach, boiled)
  
  0.9 μg
• Swine, Loin
  
  0.9 μg
• Bullfrog (meat, raw)
  
  0.9 μg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  1 μg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  1 μg