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RESEARCH PRODUCT
Contents of vitamins B1, B2, B6, and B12 in pork and meat products
C PilamungaA. FrígolaRosaura FarréMaría J. Estevesubject
Vitaminchemistry.chemical_compoundB vitaminschemistryDaily intakeRiboflavinCyanocobalaminFood scienceLoinLongissimus dorsiFood Sciencedescription
The concentration of B vitamins (B(1), B(2), B(6), and B(12)) was determined in three pork muscles (Longissimus dorsi, loin; Biceps femoris, ham; and Triceps brachii, shoulder) and in pork and other meat products (cooked, pickled, and cured), of importance because they are consumed in high quantities. The results were compared with values reported by other authors and their contribution to the daily intake of these vitamins estimated. This showed that pork provides, on average, 97, 25.8, 35/43.7 (men/women), and 37% of the RDA (Recommended Dietary Allowances) for vitamins B(1), B(2), B(6), and B(12), respectively.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2001-05-29 | Meat Science |