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122 Meats Highest in Vitamin B12

Ranked by a Common Serving Size
2.4μg Vitamin B12 = 100% DV
  1. Lamb Liver (Cooked)
    72.8μg (3035% DV) in 3 oz
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  2. Pan Fried Beef Liver
    67.3μg (2806% DV) in 1 slice
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  3. Skirt Steak
    12.8μg (533% DV) in 6oz steak
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  4. Emu Steak
    8μg (332% DV) in 1 serving ( 3 oz )
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  5. Chuck Steak (Mock Tender)
    6.3μg (261% DV) in 1 steak
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  6. Braunschweiger Pork Liver Sausage
    5.7μg (238% DV) in 1 oz
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  7. Ostrich Steak
    5.5μg (228% DV) in 1 serving ( 3 oz )
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  8. Top Blade Chuck Steak
    4.4μg (183% DV) in 3 oz
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  9. Ribeye Steak (Filet)
    4.4μg (183% DV) in 1 fillet
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  10. Grilled Beef Tenderloin Steak
    3.9μg (162% DV) in 3 oz
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  11. Cooked Deer Tenderloin
    3.1μg (128% DV) in 1 serving ( 3 oz )
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  12. Broiled Beef Round
    2.7μg (112% DV) in 3 oz
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  13. Kielbasa Sausage (Cooked)
    2.7μg (111% DV) in 1 link
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  14. Prime Rib Steak
    2.4μg (102% DV) in 3 oz
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  15. Roasted Lean Buffalo
    2.4μg (101% DV) in 3 oz
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  16. Buffalo Sirloin Steak
    2.4μg (100% DV) in 1 serving ( 3 oz )
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  17. Dry Pork Salami
    2.4μg (99% DV) in 3oz
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  18. Panfried Beef Hamburger
    2.4μg (99% DV) in 3 oz
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  19. Pan-broiled Ground Beef Patty (97% Lean)
    2.4μg (99% DV) in 3 oz
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  20. Braised Beef Or Chuck Stew
    2.3μg (97% DV) in 3 oz
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  21. Lamb Shank
    2.3μg (96% DV) in 3 oz
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  22. Lamb Shoulder Roast (Cooked)
    2.3μg (94% DV) in 3 oz
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  23. Braised Beef Shortribs
    2.2μg (93% DV) in 3 oz
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  24. Broiled Ground Lamb
    2.2μg (92% DV) in 3 oz
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  25. Beef Chuck Pot Roast
    2.2μg (92% DV) in 3 oz
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  26. Lamb Sirloin
    2.2μg (91% DV) in 3 oz
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  27. Broiled Ground Beef Patty (93% Lean)
    2.1μg (89% DV) in 3 oz
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  28. Cooked Grass Fed Ground Bison (Buffalo)
    2.1μg (86% DV) in 3 oz
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  29. Broiled Ground Beef Patty (97% Lean)
    2.1μg (86% DV) in 3 oz
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  30. Pan-broiled Ground Bison
    2μg (83% DV) in 1 patty ( yield from 112.7 g raw meat )
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  31. Roasted Beef Eye Of Round Roast
    2μg (82% DV) in 3 oz
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  32. Grilled Top Round Steak
    1.9μg (81% DV) in 3 oz
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  33. Lamb Ribs
    1.9μg (79% DV) in 3 oz
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  34. Grilled Porterhouse Steak
    1.8μg (77% DV) in 3 oz
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  35. Beef And Pork Baloney (Bologna)
    1.8μg (76% DV) in 3 (1/2) oz
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  36. Grilled Porterhouse Steak (Choice)
    1.8μg (76% DV) in 3 oz
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  37. Grilled T-bone Steak
    1.7μg (69% DV) in 3 oz
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  38. Roasted Turkey Drumstick
    1.6μg (67% DV) in 3 oz
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  39. Grilled T-bone Steak (Choice)
    1.6μg (67% DV) in 3 oz
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  40. Braised Cube Steak
    1.6μg (66% DV) in 3 oz
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  41. Low Fat Broiled Turkey Patties
    1.5μg (64% DV) in 3 oz
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  42. Boneless Skinless Chicken Leg (Raw)
    1.5μg (63% DV) in 1 leg, bone and skin removed (Sum of drumstick+thigh+back meat only)
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  43. Cured Ham
    1.5μg (62% DV) in 1 cup
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  44. Broiled Lean Beef Flank Steak
    1.5μg (62% DV) in 3 oz
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  45. Broiled Sirloin Strip Steak
    1.5μg (61% DV) in 3 oz
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  46. London Broil
    1.5μg (61% DV) in 3 oz
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  47. Roast Turkey Dark Meat
    1.4μg (58% DV) in 1 serving
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  48. Roasted Turkey Thigh
    1.4μg (58% DV) in 3 oz
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  49. Pork Chops (With Fat)
    1.3μg (53% DV) in 1 chop
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  50. Raw Chicken Thigh
    1.2μg (50% DV) in 1 thigh with skin
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  51. Fat Free Ground Turkey
    1.2μg (50% DV) in 6 oz
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  52. Broiled Turkey Patties
    1.2μg (50% DV) in 3 oz
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  53. Pepperoni
    1.1μg (46% DV) in 3 oz
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  54. Pork Chops (Lean)
    1.1μg (45% DV) in 6oz chop
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  55. Lean Grass Fed Beef Strip Steak
    1.1μg (45% DV) in 3 oz
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  56. Country-Style Roasted Pork Ribs
    1μg (44% DV) in 1 rack
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  57. Veal Leg Top Roast (Cooked)
    1μg (42% DV) in 3 oz
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  58. Lowfat Pastrami
    1μg (42% DV) in 1 serving 6 slices
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  59. Roasted Chicken Leg
    1μg (41% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
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  60. Low Fat Cured Ham
    1μg (41% DV) in 1 cup
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  61. Lean Roasted Ham
    1μg (41% DV) in 1 cup, diced
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  62. Roasted Ham
    0.9μg (38% DV) in 1 cup, diced
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  63. Pork Spare Ribs
    0.9μg (38% DV) in 3 oz
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  64. Lean Cured Ham
    0.9μg (38% DV) in 1 cup
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  65. Raw Boneless Skinless Thigh Meat
    0.9μg (38% DV) in 1 thigh without skin
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  66. Boston Steak (Pork)
    0.9μg (38% DV) in 3 oz
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  67. Sweet Italian Sausage
    0.9μg (36% DV) in 1 link 3 oz
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  68. Roasted Turkey
    0.9μg (36% DV) in 3 oz
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  69. Broiled Pork Tenderloin
    0.8μg (35% DV) in 3 oz
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  70. Veal Bratwurst
    0.8μg (34% DV) in 1 serving 2.96 oz
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  71. Roast Turkey (Without Skin)
    0.8μg (33% DV) in 3 oz
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  72. Spam
    0.8μg (33% DV) in 3 oz
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  73. Salami
    0.8μg (33% DV) in 1 oz
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  74. Roasted Boneless Skinless Chicken Leg
    0.8μg (32% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
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  75. Canned Beef
    0.7μg (31% DV) in 1 serving
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  76. Leg Of Lamb
    0.7μg (30% DV) in 1 oz
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  77. Roast Goose
    0.7μg (29% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
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  78. Raw Skinless Chicken Drumstick
    0.7μg (28% DV) in 1 drumstick with skin
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  79. Roasted Turkey Breast
    0.7μg (28% DV) in 6 oz
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  80. Pork And Beef Beerwurst
    0.7μg (27% DV) in 2 oz
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  81. Roasted Pork Backribs
    0.6μg (26% DV) in 3 oz
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  82. Pork Bratwurst
    0.6μg (26% DV) in 1 link cooked
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  83. Berliner Sausage
    0.6μg (26% DV) in 1 slice
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  84. Roasted Chicken Thigh
    0.6μg (25% DV) in 1 thigh with skin
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  85. Pork Loin
    0.6μg (25% DV) in 3 oz
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  86. Roasted Wild Boar
    0.6μg (25% DV) in 3 oz
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  87. Fat Free Broiled Turkey Patties
    0.6μg (24% DV) in 1 patty
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  88. Chorizo
    0.6μg (24% DV) in 1 oz
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  89. Roast Duck
    0.6μg (23% DV) in 1 cup, chopped or diced
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  90. Beef And Chicken Polish Sausage
    0.5μg (22% DV) in 1 serving 5 pieces
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  91. Roasted Boneless Skinless Thigh Meat
    0.5μg (20% DV) in 1 thigh without skin
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  92. Roasted Pork Tenderloin
    0.5μg (20% DV) in 3 oz
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  93. Cured Smoked Beef
    0.5μg (20% DV) in 1 slice (1 oz)
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  94. Roasted Chicken Breast
    0.5μg (20% DV) in 1 cup, chopped or diced
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  95. Braised Pork Loin
    0.5μg (20% DV) in 3 oz
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  96. Chicken Hotdog
    0.5μg (19% DV) in 3 oz
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  97. Cooked Ground Pork
    0.5μg (19% DV) in 3 oz
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  98. Luncheon Sausage (Pork And Beef)
    0.5μg (19% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
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  99. Chicken (Light Meat)
    0.4μg (18% DV) in 1 cup, chopped or diced
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  100. Raw Fatfree Ground Turkey
    0.4μg (18% DV) in 1 patty (cooked from 4 oz raw)
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  101. Canned Luncheon Meat
    0.4μg (17% DV) in 1 serving
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  102. Roasted Chicken Drumsticks
    0.4μg (17% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
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  103. Bacon (Pan-fried)
    0.4μg (16% DV) in 3 slices
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  104. Roasted Skinless Chicken Drumstick
    0.4μg (15% DV) in 1 drumstick without skin
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  105. Beef Baloney (Bologna)
    0.4μg (15% DV) in 1 slice
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  106. Lean Chicken Breast (Cooked)
    0.3μg (14% DV) in 6oz chicken breast
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  107. Roasted Turkey Light Meat
    0.3μg (13% DV) in 1 serving
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  108. Canadian Bacon (Raw)
    0.3μg (13% DV) in 3 oz
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  109. Roasted Chicken Wings
    0.3μg (12% DV) in 1 piece
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  110. Turkey Salami
    0.3μg (12% DV) in 1 serving
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  111. Raw Chicken Wings
    0.3μg (11% DV) in 1 piece
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  112. Pork Baloney (Bologna)
    0.3μg (11% DV) in 1 slice, medium (4-1/2 Inch dia x 1/8 Inch thick) (1 oz)
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  113. Turkey Hotdog
    0.2μg (10% DV) in 1 oz
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  114. Pork Beerwurst
    0.2μg (8% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
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  115. Canned Ham
    0.2μg (8% DV) in 1 oz
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  116. Raw Chicken Breast
    0.2μg (7% DV) in 3 oz
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  117. Unprepared Turkey Bacon
    0.2μg (7% DV) in 1 serving
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  118. Bacon (Raw)
    0.1μg (6% DV) in 1 slice raw
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  119. Dry Pork And Beef Salami
    0.1μg (5% DV) in 1 slice
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  120. Turkey Baloney (Bologna)
    0.1μg (3% DV) in 0.99 oz 1 serving
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  121. Canadian Bacon (Pan-fried)
    0.1μg (2% DV) in 1 slice
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  122. Rendered Bacon Fat
    0μg (1% DV) in 1 oz
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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