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