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Vitamin B-6 content of Swiss bread varieties and their contribution towards covering the requirement of the population

, : Vitamin B-6 content of Swiss bread varieties and their contribution towards covering the requirement of the population. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 76(1): 104-111

Vitamin B-6 was estimated with Saccharomyces uvarum in the 8 main types of Swiss bread, sampled during 18 months from large and small bakeries in the Zurich area. The most popular was brown bread, but over 40% of bread consumed in Switzerland was thought to be white or semi-white. Mean vitamin content ranged from 0.04 and 0.07 mg/100 g for white and semi-white to 0.27 and 0.29 mg for wholemeal (Graham) and high-bran bread.

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