Discovery of Novel Sources of Vitamin B₁₂ in Traditional Korean Foods from Nutritional Surveys of Centenarians

Table 5

Vitamin B₁₂ content in Korean fermented foods and some popular foods.^†

Food	Vitamin B12 content^(1)
	(μg/100 g dry wt)	(μg/100 g wet wt)
Soybean, steamed	0.00
Tofu	0.00
Doenjang
Traditional, home-made (𝑛=30)	0.30∼9.82^(2)	0.14∼4.41^(3)
Commercial, factory-made (𝑛=4)	0.07∼0.49	0.04∼0.25
Chungkookjang
Traditional, home-made (𝑛=5)	0.05∼1.40	0.03∼0.60
Commercial, factory-made (𝑛=3)	0.08∼0.31	0.04∼0.15
Gochujang
Traditional, homemade (𝑛=10)	0.02∼0.43	0.01∼0.28
Commercial, factory-made (𝑛=3)	0.00∼0.14	0.00∼0.01
Ganjang (Soy sauce)		(μg/100 mL)
Korean-style, homemade (𝑛=29)		0.02∼6.76
Japanese-style, commercial (𝑛=4)		0.00
Fish sauce		(μg/100 mL)
Shrimp, salt-fermented (𝑛=2)		0.78∼0.91
Anchovy, salt-fermented (𝑛=2)		1.52∼1.77
Kimchi
Korean Cabbage Kimchi (𝑛=3)	0.18∼0.24	0.18∼0.22
Seaweeds
Laver, dried, seasoned & toasted (𝑛=3)	55.3∼71.3
Sea lettuce, raw (𝑛=1)	84.7	9.41
Sea tangle, dried (𝑛=1)	0.36
Sea mustard, dried (𝑛=1)	1.90
Anchovy,
dried, medium size (𝑛=1)	17.12

^†Summary of key results from a report by Kwak et al. [45] and new data.
(1) Vitamin B₁₂ = total vitamin B₁₂ − alkali resistant factor.
(2) Range of vitamin B₁₂ contents in more than two different products.
(3) Calculated from average vitamin B₁₂ content measured in dried sample and drying yield.