Contents of vitamins B(1), B(2), B(6), and B(12) in pork and meat products

M J Esteve; R Farré; A Frígola; C Pilamunga

doi:10.1016/s0309-1740(01)00230-3

Contents of vitamins B(1), B(2), B(6), and B(12) in pork and meat products

Meat Sci. 2002 Sep;62(1):73-8. doi: 10.1016/s0309-1740(01)00230-3.

Authors

M J Esteve¹, R Farré, A Frígola, C Pilamunga

Affiliation

¹ Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avenida Vicent Andrés Estellés, s/n. 46100 Burjassot, Spain.

PMID: 22061194
DOI: 10.1016/s0309-1740(01)00230-3

Abstract

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.