Contents of vitamins B1, B2, B6, and B12 in pork and meat products

被引：26
|
作者：
Esteve, MJ [1 ]
Farré, R [1 ]
Frígola, A [1 ]
Pilamunga, C [1 ]
机构：
[1] Univ Valencia, Fac Pharm, Burjassot 46100, Spain
来源：
MEAT SCIENCE | 2002年 / 62卷 / 01期
关键词：
B-1; B-2; B-6; B-12; meat; pork;
D O I：
10.1016/S0309-1740(01)00230-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (C) 2002 Elsevier Science Ltd. All rights reserved.
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页码：73 / 78
页数：6
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