Table 5. Vitamin B₁₂ contents of cooked and processed chicken cuts

Chicken samples			Vitamin B12 content (μg/100 g)
			Cyanocobalamin (μg/100 g)	RNI2) (%)
Boiled	Broiler		0.31±0.01a1)	12.9
	Fowl		0.35±0.02a	14.4
	Korean native		0.40±0.13a	16.7
	Ogolgye		0.28±0.00a	11.8
Fried	With soy sauce	Breast	0.24±0.02d	9.8
		Leg	0.44±0.03a	18.4
		Wing	0.39±0.01b	16.2
		Whole	0.31±0.00c	12.7
	Original	Breast	0.11±0.00d	4.6
		Leg	0.31±0.00b	12.8
		Wing	0.35±0.00a	14.4
		Whole	0.18±0.00c	7.7
Roasted	Breast		0.25±0.01b	10.6
	Leg		0.42±0.01a	17.7
	Wing		0.39±0.02a	16.1
	Whole		0.29±0.02b	11.9
Processed	Canned chicken breast		0.08±0.00b	3.4
	Chicken breast steak		0.12±0.00b	4.8
	Chicken nuggets		0.21±0.02b	8.9
	Chicken skewers		0.68±0.14a	28.3
	Smoked chicken breast		0.23±0.00b	9.7

Means with different superscript small letters in the same column for the same type cooking method are significantly different at p⟨0.05.
RNI, recommended nutrient intake, for vitamin B₁₂, it is 2.4 μg/day.