Bioavailability of thiamine, riboflavin and niacin from commonly consumed green leafy vegetables in the rural areas of Andhra Pradesh in India

摘要: The physiological availability of thiamine, riboflavin and niacin from three green leafy vegetables -- amaranth (Amaranthes gangeticus), gogu (Hibiscus cannabinus) drumstick leaves (Moringa oleifera) was calculated individual dose response curves. bioavailability thiamine higher curry, while the curry. But differences in vitamins experimental curries not significant.