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119 Meats Highest in Vitamin B-12

Ranked by a Common Serving Size
2.4μg Vitamin B-12 = 100% DV
  1. Lamb Liver (Cooked)
    72.8μg (3035% DV) in 3 Oz
    Database: Standard Release(Source)
  2. Pan Fried Beef Liver
    67.3μg (2806% DV) in 1 Slice
    Database: Standard Release(Source)
  3. Skirt Steak
    12.8μg (533% DV) in 6oz steak
    Database: Standard Release(Source)
  4. Emu Steak
    8μg (332% DV) in 1 Serving ( 3 Oz )
    Database: Standard Release(Source)
  5. Chuck Steak (Mock Tender)
    6.3μg (261% DV) in 1 Steak
    Database: Standard Release(Source)
  6. Braunschweiger Pork Liver Sausage
    5.7μg (238% DV) in 1 Oz
    Database: Standard Release(Source)
  7. Ostrich Steak
    5.5μg (228% DV) in 1 Serving ( 3 Oz )
    Database: Standard Release(Source)
  8. Top Blade Chuck Steak
    4.4μg (183% DV) in 3 Oz
    Database: Standard Release(Source)
  9. Ribeye Steak (Filet)
    4.4μg (183% DV) in 1 Fillet
    Database: Standard Release(Source)
  10. Grilled Beef Tenderloin Steak
    3.9μg (162% DV) in 3 Oz
    Database: Standard Release(Source)
  11. Cooked Deer Tenderloin
    3.1μg (128% DV) in 1 Serving ( 3 Oz )
    Database: Standard Release(Source)
  12. Broiled Beef Round
    2.7μg (112% DV) in 3 Oz
    Database: Standard Release(Source)
  13. Kielbasa Sausage (Cooked)
    2.7μg (111% DV) in 1 Link
    Database: Standard Release(Source)
  14. Lamb Shoulder Roast (Cooked)
    2.7μg (110% DV) in 100 grams
    Database: Standard Release(Source)
  15. Prime Rib Steak
    2.4μg (102% DV) in 3 Oz
    Database: Standard Release(Source)
  16. Roasted Lean Buffalo
    2.4μg (101% DV) in 3 Oz
    Database: Standard Release(Source)
  17. Buffalo Sirloin Steak
    2.4μg (100% DV) in 1 Serving ( 3 Oz )
    Database: Standard Release(Source)
  18. Panfried Beef Hamburger
    2.4μg (99% DV) in 3 Oz
    Database: Standard Release(Source)
  19. Dry Pork Salami
    2.4μg (99% DV) in 3oz
    Database: Standard Release(Source)
  20. Pan-Broiled Ground Beef Patty (97% Lean)
    2.4μg (99% DV) in 3 Oz
    Database: Standard Release(Source)
  21. Braised Beef Or Chuck Stew
    2.3μg (97% DV) in 3 Oz
    Database: Standard Release(Source)
  22. Lamb Shank
    2.3μg (96% DV) in 3 Oz
    Database: Standard Release(Source)
  23. Braised Beef Shortribs
    2.2μg (93% DV) in 3 Oz
    Database: Standard Release(Source)
  24. Broiled Ground Lamb
    2.2μg (92% DV) in 3 Oz
    Database: Standard Release(Source)
  25. Beef Chuck Pot Roast
    2.2μg (92% DV) in 3 Oz
    Database: Standard Release(Source)
  26. Lamb Sirloin
    2.2μg (91% DV) in 3 Oz
    Database: Standard Release(Source)
  27. Broiled Ground Beef Patty (93% Lean)
    2.1μg (89% DV) in 3 Oz
    Database: Standard Release(Source)
  28. Broiled Ground Beef Patty (97% Lean)
    2.1μg (86% DV) in 3 Oz
    Database: Standard Release(Source)
  29. Cooked Grass Fed Ground Bison (Buffalo)
    2.1μg (86% DV) in 3 Oz
    Database: Standard Release(Source)
  30. Pan-Broiled Ground Bison
    2μg (83% DV) in 1 Patty ( Yield From 112.7 G Raw Meat )
    Database: Standard Release(Source)
  31. Roasted Beef Eye Of Round Roast
    2μg (82% DV) in 3 Oz
    Database: Standard Release(Source)
  32. Grilled Top Round Steak
    1.9μg (81% DV) in 3 Oz
    Database: Standard Release(Source)
  33. Lamb Ribs
    1.9μg (79% DV) in 3 Oz
    Database: Standard Release(Source)
  34. Grilled Porterhouse Steak
    1.8μg (77% DV) in 3 Oz
    Database: Standard Release(Source)
  35. Beef And Pork Baloney (Bologna)
    1.8μg (76% DV) in 3 (1/2) Oz
    Database: Standard Release(Source)
  36. Grilled Porterhouse Steak (Choice)
    1.8μg (76% DV) in 3 Oz
    Database: Standard Release(Source)
  37. Grilled T-Bone Steak
    1.7μg (69% DV) in 3 Oz
    Database: Standard Release(Source)
  38. Roasted Turkey Drumstick
    1.6μg (67% DV) in 3 Oz
    Database: Standard Release(Source)
  39. Grilled T-Bone Steak (Choice)
    1.6μg (67% DV) in 3 Oz
    Database: Standard Release(Source)
  40. Braised Cube Steak
    1.6μg (66% DV) in 3 Oz
    Database: Standard Release(Source)
  41. Low Fat Broiled Turkey Patties
    1.5μg (64% DV) in 3 Oz
    Database: Standard Release(Source)
  42. Boneless Skinless Chicken Leg (Raw)
    1.5μg (63% DV) in 1 Leg, Bone And Skin Removed (Sum Of Drumstick+thigh+back Meat Only)
    Database: Standard Release(Source)
  43. Cured Ham
    1.5μg (62% DV) in 1 Cup
    Database: Standard Release(Source)
  44. Broiled Lean Beef Flank Steak
    1.5μg (62% DV) in 3 Oz
    Database: Standard Release(Source)
  45. Broiled Sirloin Strip Steak
    1.5μg (61% DV) in 3 Oz
    Database: Standard Release(Source)
  46. London Broil
    1.5μg (61% DV) in 3 Oz
    Database: Standard Release(Source)
  47. Roast Turkey Dark Meat
    1.4μg (58% DV) in 1 Serving
    Database: Standard Release(Source)
  48. Roasted Turkey Thigh
    1.4μg (58% DV) in 3 Oz
    Database: Standard Release(Source)
  49. Pork Chops (With Fat)
    1.3μg (53% DV) in 1 Chop
    Database: Standard Release(Source)
  50. Raw Chicken Thigh
    1.2μg (50% DV) in 1 Thigh With Skin
    Database: Standard Release(Source)
  51. Fat Free Ground Turkey
    1.2μg (50% DV) in 6 oz
    Database: Standard Release(Source)
  52. Broiled Turkey Patties
    1.2μg (50% DV) in 3 Oz
    Database: Standard Release(Source)
  53. Veal Leg Top Roast (Cooked)
    1.2μg (50% DV) in 100 grams
    Database: Standard Release(Source)
  54. Pepperoni
    1.1μg (46% DV) in 3 Oz
    Database: Standard Release(Source)
  55. Pork Chops (Lean)
    1.1μg (45% DV) in 6oz chop
    Database: Standard Release(Source)
  56. Lean Grass Fed Beef Strip Steak
    1.1μg (45% DV) in 3 Oz
    Database: Standard Release(Source)
  57. Country-Style Roasted Pork Ribs
    1μg (44% DV) in 1 Rack
    Database: Standard Release(Source)
  58. Lowfat Pastrami
    1μg (42% DV) in 1 Serving 6 Slices
    Database: Standard Release(Source)
  59. Low Fat Cured Ham
    1μg (41% DV) in 1 Cup
    Database: Standard Release(Source)
  60. Roasted Chicken Leg
    1μg (41% DV) in 1 Leg, With Skin (Sum Of Drumstick+thigh+back)
    Database: Standard Release(Source)
  61. Lean Roasted Ham
    1μg (41% DV) in 1 Cup, Diced
    Database: Standard Release(Source)
  62. Pork Spare Ribs
    0.9μg (38% DV) in 3 Oz
    Database: Standard Release(Source)
  63. Roasted Ham
    0.9μg (38% DV) in 1 Cup, Diced
    Database: Standard Release(Source)
  64. Lean Cured Ham
    0.9μg (38% DV) in 1 Cup
    Database: Standard Release(Source)
  65. Raw Boneless Skinless Thigh Meat
    0.9μg (38% DV) in 1 Thigh Without Skin
    Database: Standard Release(Source)
  66. Boston Steak (Pork)
    0.9μg (38% DV) in 3 Oz
    Database: Standard Release(Source)
  67. Sweet Italian Sausage
    0.9μg (36% DV) in 1 Link 3 Oz
    Database: Standard Release(Source)
  68. Roasted Turkey
    0.9μg (36% DV) in 3 Oz
    Database: Standard Release(Source)
  69. Broiled Pork Tenderloin
    0.8μg (35% DV) in 3 Oz
    Database: Standard Release(Source)
  70. Veal Bratwurst
    0.8μg (34% DV) in 1 Serving 2.96 Oz
    Database: Standard Release(Source)
  71. Roast Turkey (Without Skin)
    0.8μg (33% DV) in 3 Oz
    Database: Standard Release(Source)
  72. Salami
    0.8μg (33% DV) in 1 Oz
    Database: Standard Release(Source)
  73. Roasted Boneless Skinless Chicken Leg
    0.8μg (32% DV) in 1 Leg (Sum Of Drumstick+thigh+back Meat Only)
    Database: Standard Release(Source)
  74. Leg Of Lamb
    0.7μg (30% DV) in 1 Oz
    Database: Standard Release(Source)
  75. Roast Goose
    0.7μg (29% DV) in 1 Unit (Yield From 1 Lb Ready-To-Cook Goose)
    Database: Standard Release(Source)
  76. Roasted Turkey Breast
    0.7μg (28% DV) in 6 oz
    Database: Standard Release(Source)
  77. Raw Skinless Chicken Drumstick
    0.7μg (28% DV) in 1 Drumstick With Skin
    Database: Standard Release(Source)
  78. Pork And Beef Beerwurst
    0.7μg (27% DV) in 2 Oz
    Database: Standard Release(Source)
  79. Roasted Pork Backribs
    0.6μg (26% DV) in 3 Oz
    Database: Standard Release(Source)
  80. Pork Bratwurst
    0.6μg (26% DV) in 1 Link Cooked
    Database: Standard Release(Source)
  81. Berliner Sausage
    0.6μg (26% DV) in 1 Slice
    Database: Standard Release(Source)
  82. Roasted Chicken Thigh
    0.6μg (25% DV) in 1 Thigh With Skin
    Database: Standard Release(Source)
  83. Pork Loin
    0.6μg (25% DV) in 3 Oz
    Database: Standard Release(Source)
  84. Roasted Wild Boar
    0.6μg (25% DV) in 3 Oz
    Database: Standard Release(Source)
  85. Fat Free Broiled Turkey Patties
    0.6μg (24% DV) in 1 Patty
    Database: Standard Release(Source)
  86. Chorizo
    0.6μg (24% DV) in 1 Oz
    Database: Standard Release(Source)
  87. Roast Duck
    0.6μg (23% DV) in 1 Cup, Chopped Or Diced
    Database: Standard Release(Source)
  88. Beef And Chicken Polish Sausage
    0.5μg (22% DV) in 1 Serving 5 Pieces
    Database: Standard Release(Source)
  89. Roasted Boneless Skinless Thigh Meat
    0.5μg (20% DV) in 1 Thigh Without Skin
    Database: Standard Release(Source)
  90. Roasted Pork Tenderloin
    0.5μg (20% DV) in 3 Oz
    Database: Standard Release(Source)
  91. Cured Smoked Beef
    0.5μg (20% DV) in 1 Slice (1 Oz)
    Database: Standard Release(Source)
  92. Roasted Chicken Breast
    0.5μg (20% DV) in 1 Cup, Chopped Or Diced
    Database: Standard Release(Source)
  93. Braised Pork Loin
    0.5μg (20% DV) in 3 Oz
    Database: Standard Release(Source)
  94. Cooked Ground Pork
    0.5μg (19% DV) in 3 Oz
    Database: Standard Release(Source)
  95. Chicken Hotdog
    0.5μg (19% DV) in 3 Oz
    Database: Standard Release(Source)
  96. Luncheon Sausage (Pork And Beef)
    0.5μg (19% DV) in 1 Slice (4 Inch Dia X 1/8 Inch Thick)
    Database: Standard Release(Source)
  97. Raw Fatfree Ground Turkey
    0.4μg (18% DV) in 1 Patty (Cooked From 4 Oz Raw)
    Database: Standard Release(Source)
  98. Chicken (Light Meat)
    0.4μg (18% DV) in 1 Cup, Chopped Or Diced
    Database: Standard Release(Source)
  99. Roasted Chicken Drumsticks
    0.4μg (17% DV) in 1 Drumstick With Skin (Yield From 1 Lb Ready-To-Cook Chicken)
    Database: Standard Release(Source)
  100. Bacon (Pan-Fried)
    0.4μg (16% DV) in 3 slices
    Database: Standard Release(Source)
  101. Roasted Skinless Chicken Drumstick
    0.4μg (15% DV) in 1 Drumstick Without Skin
    Database: Standard Release(Source)
  102. Beef Baloney (Bologna)
    0.4μg (15% DV) in 1 Slice
    Database: Standard Release(Source)
  103. Lean Chicken Breast (Cooked)
    0.3μg (14% DV) in 6oz chicken breast
    Database: Standard Release(Source)
  104. Canadian Bacon (Raw)
    0.3μg (13% DV) in 3 Oz
    Database: Standard Release(Source)
  105. Roasted Turkey Light Meat
    0.3μg (13% DV) in 1 Serving
    Database: Standard Release(Source)
  106. Roasted Chicken Wings
    0.3μg (12% DV) in 1 Piece
    Database: Standard Release(Source)
  107. Turkey Salami
    0.3μg (12% DV) in 1 Serving
    Database: Standard Release(Source)
  108. Raw Chicken Wings
    0.3μg (11% DV) in 1 Piece
    Database: Standard Release(Source)
  109. Pork Baloney (Bologna)
    0.3μg (11% DV) in 1 Slice, Medium (4-1/2 Inch Dia X 1/8 Inch Thick) (1 Oz)
    Database: Standard Release(Source)
  110. Turkey Hotdog
    0.2μg (10% DV) in 1 Oz
    Database: Standard Release(Source)
  111. Pork Beerwurst
    0.2μg (8% DV) in 1 Slice (4 Inch Dia X 1/8 Inch Thick)
    Database: Standard Release(Source)
  112. Canned Ham
    0.2μg (8% DV) in 1 Oz
    Database: Standard Release(Source)
  113. Raw Chicken Breast
    0.2μg (7% DV) in 3 Oz
    Database: Standard Release(Source)
  114. Unprepared Turkey Bacon
    0.2μg (7% DV) in 1 Serving
    Database: Standard Release(Source)
  115. Bacon (Raw)
    0.1μg (6% DV) in 1 Slice Raw
    Database: Standard Release(Source)
  116. Dry Pork And Beef Salami
    0.1μg (5% DV) in 1 Slice
    Database: Standard Release(Source)
  117. Turkey Baloney (Bologna)
    0.1μg (3% DV) in 0.99 Oz 1 Serving
    Database: Standard Release(Source)
  118. Canadian Bacon (Pan-Fried)
    0.1μg (2% DV) in 1 Slice
    Database: Standard Release(Source)
  119. Rendered Bacon Fat
    0μg (1% DV) in 1 oz
    Database: Standard Release(Source)