Hopper, K., B. Lampi, E. O’Grady, 1994. Biotin content in vegetables and nuts available on the Canadian market. Food Research International. 27:495-7.
Biotin levels were determined in four different samples of vegetables and nuts available on the Canadian market by microbiological assay with Lactobacillus plantarum ATCC 8014. The mean total biotin levels for the different vegetables ranged from 0·2 to 8·4 μg/100 g and for the different nuts from 0·7 to 91·1 μg/100 g. The data for biotin levels in the different vegetables and nuts provide additional information for improving the data base for biotin in the Canadian Nutrient File.
previous abstractNuts: a new protective food against coronary heart disease