Vitamins B in grain and cereal–grain food, soy-products and seeds

The present study provides information about the concentrations of vitamins B (thiamine, riboflavin, pyridoxine and niacin) in cereal and soy-products, grain and seeds. The concentrations of vitamins were determined by microbiological analytical methods. The results demonstrated that there are great differences in vitamin B composition within varieties of the analysed products. Whole grain products and seeds, are better sources of the vitamin B group than technologically processed products, and therefore more nutritionally efficacious.