BIOAVAILABILITY OF THIAMINE, RIBOFLAVIN AND NIACIN FROM COMMONLY CONSUMED GREEN LEAFY VEGETABLES IN THE RURAL-AREAS OF ANDHRA PRADESH IN INDIA

  • 1 January 1982
    • journal article
    • research article
    • Vol. 52  (1) , 9-13
Abstract
The physiological availability of thiamin, riboflavin and niacin from 3 green leafy vegetables, amaranth (Amaranthus gangeticus), gogu (Hibiscus cannabinus) and drumstick leaves (Moringa oleifera) was calculated from individual dose response curves. The bioavailability of thiamin and riboflavin was higher from drumstick leaves curry, while the availability of niacin was higher from gogu curry. But the differences in the bioavailability of the vitamins from the experimental curries was not significant.

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