title: Thiamin, riboflavin, and vitamin B6 contents of selected foods as served.
abstract: Information of thiamin, riboflavin, and vitamin B6 contents of eighty-one food items is presented. The data represent over two hundred samples collected from serving lines in dining halls of two military installations. Ninety per cent of the vitamin B6 values and 35 per cent of the thiamin and riboflavin diata are not available in the current literature. In contrast to most previously published data, the emphasis in this study was on the vitamin contents of prepared food items on an "as served" basis.
mesh_terms: D003296:Cooking; D005504:Food Analysis; D005522:Food Services; D006801:Humans; D009747:Nutritional Physiological Phenomena; D011736:Pyridoxine / Q000032:analysis*; D012256:Riboflavin / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*
chemical_list: D011736:Pyridoxine; D012256:Riboflavin; D013831:Thiamine