Which vegetable had B12?

Unlocking Vitamin B12 in Plant-Based Diets

For anyone following a plant-based diet, finding reliable sources of Vitamin B12 can be a challenge. Naturally occurring almost exclusively in animal products, this essential nutrient plays a crucial role in nerve function, energy metabolism, and red blood cell production. While fresh vegetables contain negligible or undetectable amounts of B12, the secret to unlocking it in the plant world lies in the process of fermentation.

Standard soybeans, for instance, offer virtually no Vitamin B12 on their own. However, when these legumes undergo microbial fermentation to create tempeh—a staple traditional Indonesian food—the nutrient profile transforms dramatically. Specific bacterial activity during fermentation synthesizes B12, resulting in notable concentrations ranging from 0.7 to 8.0 μg per 100 grams.

While fermented foods like tempeh provide a unique botanical source of B12, nutrient levels can vary depending on the specific fermentation strains used. Combining fermented legumes with fortified foods or targeted supplementation remains a practical approach to maintaining optimal nutrient balance on a plant-heavy lifestyle.