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<p>In commercial canned mackerel in water, the vitamin B<sub>12</sub> content per 100&#xa0;g was found to be 6.6 ± 0.1&#xa0;μg in the fish meat and 5.1 ± 0.1&#xa0;μg in the broth. Approximately 24% of the vitamin B<sub>12</sub> content (2.5 ± 0.8&#xa0;µg/1 canned product) of fish meat is released into the broth, and approximately 70% of the vitamin B<sub>12</sub> in the broth is in the free form, indicating that each can contains approximately 1.7 ± 0.3&#xa0;μg of free vitamin B<sub>12</sub> in the broth. Consequently, canned mackerel in water is an excellent source of vitamin B<sub>12</sub>, and its broth is rich in free vitamin B<sub>12</sub>, making it beneficial not only for healthy individuals but also for older people with decreased gastric acid secretion, such as those with food protein-bound vitamin B<sub>12</sub> malabsorption.</p>

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Broth from canned mackerel in water as a source of free-form vitamin B12

  • 期刊论文

  • 发表日期：

    2025年3月10日

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  • Fumio Watanabe,
  • Shiho Sumitani,
  • Kyohei Koseki,
  • Tomohiro Bito

摘要

In commercial canned mackerel in water, the vitamin B12 content per 100 g was found to be 6.6 ± 0.1 μg in the fish meat and 5.1 ± 0.1 μg in the broth. Approximately 24% of the vitamin B12 content (2.5 ± 0.8 µg/1 canned product) of fish meat is released into the broth, and approximately 70% of the vitamin B12 in the broth is in the free form, indicating that each can contains approximately 1.7 ± 0.3 μg of free vitamin B12 in the broth. Consequently, canned mackerel in water is an excellent source of vitamin B12, and its broth is rich in free vitamin B12, making it beneficial not only for healthy individuals but also for older people with decreased gastric acid secretion, such as those with food protein-bound vitamin B12 malabsorption.