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

Abstract

Plant-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.