Vitamins in Meats

Meats are a rich source of various essential vitamins, contributing to overall health and well-being. Different types of meat, including red meat, poultry, and organ meats, offer a variety of vitamins that play crucial roles in the body's physiological functions

Vitamins in Meats

Here’s a summary of the vitamin B content in beef, pork, and chicken per 100 grams:

Beef:

Vitamin B1 (Thiamine): 0.07 mg
Vitamin B2 (Riboflavin): 0.21 mg
Vitamin B6: 0.25 mg
Vitamin B12: 0.0018 mg

Pork:

Vitamin B1 (Thiamine): 0.7 mg
Vitamin B2 (Riboflavin): 0.24 mg
Vitamin B6: 0.33 mg
Vitamin B12: 0.0004 mg

Chicken:

Vitamin B1 (Thiamine): 0.1 mg
Vitamin B2 (Riboflavin): 0.15 mg
Vitamin B6: 0.25 mg
Vitamin B12: 0.0003 mg

Comparison:

Pork is particularly rich in Vitamin B1 (Thiamine) compared to beef and chicken.
Beef has a higher content of Vitamin B2 (Riboflavin) and Vitamin B12 than pork and chicken.
Vitamin B6 levels are similar across all three types of meat, with pork being slightly higher.