Vitamin B12 (Cobalamin)


Vitamin B12 is exclusively synthesized by bacteria in food of animal origin, bound to proteins. It is released from the food substrate in the stomach under the influence of the acidic pH.

Cooking degrades part of the vitamin B12 food and stage gastric significantly limits the bioavailability. The bioavailability of vitamin B12 food represents 40% of the vitamin B12 medication.

Sources of Vitamin B12 (cobalamin)

See the list of foods that provide the most vitamin B12


The 100% value in the RNI Nutrimeter ® is 2.4 mg per day in adults.

There is no safe limit.

(Source: "Recommended dietary allowances for the French population," the CNERNA-CNRS. Edition coordinated by Ambroise Martin.)