Title of article
Contents of vitamins B1, B2, B6, and B12 in pork and meat products
Author/Authors
Esteve، نويسنده , , M.J and Farré، نويسنده , , R and Fr??gola، نويسنده , , A and Pilamunga، نويسنده , , C، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
6
From page
73
To page
78
Abstract
The concentration of B vitamins (B1, B2, B6, and B12) 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 B1, B2, B6, and B12, respectively.
Keywords
b12 , B6 , Meat , B2 , pork , B1
Journal title
Meat Science
Serial Year
2002
Journal title
Meat Science
Record number
1450844
Link To Document