Traditional Asian plant‐based fermented foods as vitamin B12 sources: A mini‐review

Abstract

AbstractPlant‐based foods, such as vegetables and beans, are deficient in vitamin B12 (B12). If plant‐based foods containing adequate B12 can be produced microbially, incorporating them into a vegetarian diet would prevent B12 deficiency. Asian indigenous fermented foods from soybeans, vegetables, and tea leaves, are commercially accessible. The B12 level in the fermented products has been characterized to determine whether they may serve as a viable source of B12 in humans. Since their B12 content is very low (<0.5 μg/100 g wet weight), most traditional Asian plant‐based fermented foods do not appear to serve as adequate daily B12 sources. However, some stinky tofu and pickled vegetable products contain >10 μg of B12 per 100 g wet weight. Nonetheless, further clinical research is warranted to clarify whether these products can increase the serum B12 levels of humans.