Objective： The aim of this study was to detect the content of vitamin B12（VB12） in some common non meat foods. Methods： The content of VB12 in five kinds of mushroom， caged and free-range hen eggs， and 16 kinds of fermented soybean products were determined by the method of Lactobacillus leishmanii ATCC 7830. Results： All five kinds of fungi contain a certain amount of VB12， of which the content of Lentinus edodes was the highest， it was 1.1 μg/kg. The VB12 contents of Hericium erinaceus， Agaricus bisporus and Flammulina velutipes were 0.43， 0.22 μg/kg and 0.13 μg/kg， respectively， while the Tremella fuciformis had the lowest content at 0.12 μg/kg. The VB12 content of cage eggs and free-range eggs was 0.35 μg/kg and 0.44 μg/kg， respectively. The VB12 content of all fermented soybean products was lower than that of eggs. Homemade douche contains the highest concentration of VB12（2.15 μg/kg） and the lowest soy sauce （0.11 μg/kg）. Conclusion： Mushrooms and eggs are the best sources of VB12 for all meat restricted populations.