For this reason, the nutritional deficiency and excess of cobalt - impossible to obtain with food - are closely linked to the contribution of this water-soluble molecule of group B.
The primary food sources are the same as vitamin B12, so basically muscle meat, liver, bone marrow, fish products and egg yolk.
Bacteria (including cyanobacteria) and archaea are able to metabolize it autonomously, but it is not proven that fermented foods can contain significant quantities of this element - also because they should replicate in environments containing the mineral, such as certain streams or some soils.
Cobalt not bound to cobalamin can be found in some plants - see below.
For further information: Chromium: what it is, what it is used for and where to find it of all animals.
It is a key constituent of cobalamin, also known as vitamin B12, which is the main "biological reservoir" of cobalt (ultratrace element).
