Cobalamin is synthesized solely by micro-organisms. Ruminants obtain cobalamin from the foregut but the only source for humans is food of animal origin. The highest amounts are found in liver and kidney (up to 100 |g/100 g) but it is also present in shellfish, organ and muscle meats, fish, chicken and dairy products - eggs, cheese and milk - which contain small amounts (6 |g/L). Vegetables, fruits and all other foods of non-animal origin are free from cobalamin unless they are contaminated by bacteria. Cooking does not usually destroy cobalamin.
A normal Western diet contains between 5 and 30 |g of cobalamin daily. Adult daily losses (mainly in the urine and faeces) are between 1 and 3 |g (about 0.1% of body stores) and, as the body does not have the ability to degrade cobalamin, daily requirements are also about 1-3 |g. Body stores are of the order of 2-3 mg and are sufficient for 3-4 years if supplies are completely cut off.
Was this article helpful?
All Natural Immune Boosters Proven To Fight Infection, Disease And More. Discover A Natural, Safe Effective Way To Boost Your Immune System Using Ingredients From Your Kitchen Cupboard. The only common sense, no holds barred guide to hit the market today no gimmicks, no pills, just old fashioned common sense remedies to cure colds, influenza, viral infections and more.