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Although the exact rate of absorbability depends on the person’s digestive health, here are the top food sources that provide vitamin B12: Beef liver : 1 ounce: 20 micrograms (over 300 percent DV) Sardines : 3 ounces: 6.6 micrograms (over 100 percent DV) Atlantic mackerel : 3 ounces: 7.4 micrograms (over 100 percent DV) Lamb : 3 ounces: 2.7 micrograms (45 percent DV) Wild-caught salmon : 3 ounces: 2.6 micrograms (42 percent DV) Nutritional yeast : 1 tablespoon: 2.4 micrograms (40 percent DV) Feta cheese : 0.5 cup: 1.25 micrograms (21 percent DV) Grass-fed beef : 3 ounces: 1.2 micrograms (20 percent DV) Cottage cheese : 1 cup: 0.97 microgram (16 percent DV) Eggs : 1 large: 0.6 microgram (11 percent DV) B12 Deficiency Vitamin B12 deficiency can be hard to detect, especially considering how common the symptoms of a vitamin B12 deficiency can be, such as feeling tired or unfocused

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Notice how quickly the unit counts climb, and how little room that leaves for a typo