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. 2016 Nov 29;8(12):767. doi: 10.3390/nu8120767

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]