Table 5.
Cobalamin content in vegetable foods.
| Foods | μg/100 g | Assay | References |
|---|---|---|---|
| Tea leaves | 0.1–1.2 | Microbiological | [175] |
| Tea leaves | 0.046–0.859 | IF-Chemiluminescence | [175] |
| Mushrooms (Porcini, Pleurotus) | 0.01–0.09 | LC/ESI-MS/MS | [177] |
| Mushrooms (C. cornucopioides, C. cibarius) | 1.09–2.65 | LC/ESI-MS/MS | [177] |
| Mushrooms (Pleurotus spp. from Sicily) | 0.44–1.93 | ELISA | [176] |
| Mushrooms (Shiitake) | 3.95–5.61 | LC/ESI-MS/MS | [178] |
| Seaweed (Nori) | 32.26–63.58 | Microbiological | [179] |
| Seaweed (Nori) | 25.07–69.20 | IF-Chemiluminescence | [179] |
| Microalgae (Klamath) | 31.06–34.27 | IF-Chemiluminescence | [186] |
| Microalgae (Chlorella) | 200.9–211.6 | IF-Chemiluminescence | [189] |
| Cyanobacteria (Spirulina) | 127.2–244.3 | Microbiological | [191] |
| Cyanobacteria (Spirulina) | 6.2–17.4 | IF-Chemiluminescence | [191] |
| Cyanobacteria (Nostoc) | 11 | HPLC | [190] |
| Tempeh | 0.7–8 | Not specified | [195] |
| Tempeh | 0.02–0.7 | Microbiological | [196] |
| Sauerkraut | Up to 7.2 | Microbiological | [198] |