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A deficiency in Vitamin B12 can lead to various health problems, ranging from fatigue to permanent neurological impairments
This is particularly useful for people who have difficulty absorbing B12 through food or oral supplements
Dietary sources of vitamin B12 include: Excellent sources (per typical serving): Liver (lamb or beef): 5080 g per 100g Clams and mussels : 2080 g per 100g Mackerel and sardines : 812 g per 100g Salmon and trout : 35 g per 100g Good sources: Beef, lamb, and pork : 13 g per 100g Eggs : 12 g per egg (concentrated in the yolk) Milk and yoghurt : 0.41.2 g per 200ml serving Cheese : 0.52 g per 40g serving Fortified foods provide important sources for those avoiding animal products: Fortified plant-based milk alternatives (soya, almond, oat) Fortified breakfast cereals Fortified nutritional yeast Some fortified meat alternatives Always check product labels, as fortification levels vary considerably between brands
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