Table 5: Vitamin B12 content in Korean fermented foods and some popular foods.

FoodVitamin B12 content(1)
(μg/100 g dry wt) (μg/100 g wet wt)

Soybean, steamed0.00
Tofu0.00
Doenjang
 Traditional, home-made ( 𝑛 = 3 0 ) 0 . 3 0 9 . 8 2 (2) 0 . 1 4 4 . 4 1 (3)
 Commercial, factory-made ( 𝑛 = 4 ) 0 . 0 7 0 . 4 9 0 . 0 4 0 . 2 5
Chungkookjang
 Traditional, home-made ( 𝑛 = 5 ) 0 . 0 5 1 . 4 0 0 . 0 3 0 . 6 0
 Commercial, factory-made ( 𝑛 = 3 ) 0 . 0 8 0 . 3 1 0 . 0 4 0 . 1 5
Gochujang
 Traditional, homemade ( 𝑛 = 1 0 ) 0 . 0 2 0 . 4 3 0 . 0 1 0 . 2 8
 Commercial, factory-made ( 𝑛 = 3 ) 0 . 0 0 0 . 1 4 0 . 0 0 0 . 0 1
Ganjang (Soy sauce)(μg/100 mL)
 Korean-style, homemade ( 𝑛 = 2 9 ) 0 . 0 2 6 . 7 6
 Japanese-style, commercial ( 𝑛 = 4 )0.00
Fish sauce(μg/100 mL)
 Shrimp, salt-fermented ( 𝑛 = 2 ) 0 . 7 8 0 . 9 1
 Anchovy, salt-fermented ( 𝑛 = 2 ) 1 . 5 2 1 . 7 7
Kimchi
 Korean Cabbage Kimchi ( 𝑛 = 3 ) 0 . 1 8 0 . 2 4 0 . 1 8 0 . 2 2
Seaweeds
 Laver, dried, seasoned & toasted ( 𝑛 = 3 ) 5 5 . 3 7 1 . 3
 Sea lettuce, raw ( 𝑛 = 1 )84.79.41
 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.