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 B 12 (B 12 ). If plant-based foods containing adequate B 12 can be produced microbially, incorporating them into a vegetarian diet would prevent B 12 deficiency. Asian indigenous fermented foods from soybeans, vegetables, and tea leaves, are commercially accessible. The B 12 level in the fermented products has been characterized to determine whether they may serve as a viable source of B 12 in humans. Since their B 12 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 B 12 sources. However, some stinky tofu and pickled vegetable products contain >10 μg of B 12 per 100 g wet weight. Nonetheless, further clinical research is warranted to clarify whether these products can increase the serum B 12 levels of humans.