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Dietary sources of vitamin B12 include: Excellent sources (per typical serving): Liver (lamb or beef): 50–80 µg per 100g Clams and mussels : 20–80 µg per 100g Mackerel and sardines : 8–12 µg per 100g Salmon and trout : 3–5 µg per 100g Good sources: Beef, lamb, and pork : 1–3 µg per 100g Eggs : 1–2 µg per egg (concentrated in the yolk) Milk and yoghurt : 0.4–1.2 µg per 200ml serving Cheese : 0.5–2 µg per 40g serving Fortified foods provide important sources for those avoiding animal products: Fortified plant-based milk alternatives (soya, almond, oat) Fortified breakfast cereals Fortified nutritional yeast Some fortified meat alternatives Always check product labels, as fortification levels vary considerably between brands

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Size:1000 mcg/ml - 30 ml x 4

While the difference was considered statistically significant, it fell short of the goal set by the FDA for the approval of antiobesity drugs, which is a 5% weight loss beyond that achieved with placebo