Page 208 - BIOCHEMISTRY II

Sources of water solublevitamins

C • Fruits ( Citrus, Guava, Strawberry)
• Vegetables (green leafy vegetables)

B1 • Whole grain cereals like rice, wheat and yeast
B2 • Milk, milk product, eggs, meat, yeast and green vegetables
B3 • Whole grain cereals, Milk, yeast, meat, liver
B5 • Meat, liver and royal jelly
B6 • Wheat, corn, egg yolk, liver and meat
B7 • Egg yolk and tomato

• Intestinal bacteria synthesize most human requirements of B7
B9 • Green leafy vegetables
B12 • Meat, egg, milk (not in vegetables)