Biotin contributes to
NRV* : 50 µg
Quantity**: approx. 2 eggs or 200 ml milk.
Info: Raw egg contains avidin that hinders the absorption of biotin. This is not the case if the egg is boiled. Biotin belongs to the vitamin B complex.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Folic acid contributes to
NRV*: 200 µg
Quantity**: approx. 137 g leaf spinat or 200 g porridge oats..
Info: Synergism with vitamins B12, B6 and B2. Folic acid belongs to the B vitamin complex.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Niacin contributes to
NRV*: 16 mg
Quantity**: approx. 200 g turkey breast or 80 g anchovies
Info: Niacin is the collective noun for nicotinic acid and nicotinamide. Niacin belongs to the B vitamin complex.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Pantothenic acid contributes to
NRV*: 6 mg
Quantity**: approx. 65 g herring or 200g porcini.
Info: Pantothenic acid is found in a wide range of food. This is reflected in the name, that derives from the greek “pantothen” (from everywhere). Pantothenic acid belongs to the B vitamin complex.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Vitamin A contributes to
NRV*: 800 µg
Quantity**: approx. 50 g carrots or 230 g pepper (2 small peppers) or 2,5 g cod liver oil.
Info: Synergism with zinc and iron.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Vitamin B1 contributes to
NRV*: 1,1 mg
Quantity**: approx. 150 g pork cutlet or 58 g sunflower seeds.
Info: Vitamin B1 is sensitive to heat and oxidation.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Vitamin B2 contributes to
NRV*: 1,4 mg
Quantity**: approx. 39 g cooked pork liver, 160 g cereal flakes or 82 g whey cheese
Info: Vitamin B2 is not sensitive to heat, but very sensitive to light.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Vitamin B6 contributes to
NRV*: 1,4 mg
Quantity**: approx. 250 g pork, 140 g salmon or 450 g boiled potatoes.
Info: Synergism with folic acid, vitamin B2 and vitamin B12.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Vitamin B12 contributes to
NRV*: 2,5 µg
Quantity**: approx. 30 g kipper or 40 g beef steak
Info: Synergism with folic acid and vitamin B6.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Vitamin C contributes to
NRV*: 80 mg
Quantity**: approx. 60 g peppers, . 45 g blackcurrant , 17 g seabuckthorn or ca. 160 g orange
Info: Vitamin C is sensitive to atmospheric oxygen and heat.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
***The beneficial effect is obtained with a daily intake of 200 mg in addition to the recommended daily intake of vitamin C.
Vitamin D contributes to
NRV*: 5 µg
Quantity**: approx. 20 g young salted herring or 250 g liver of beef
Info: Providing that sufficient sunlight is available, the body is able to produce vitamin D itself.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Vitamin E contributes to
NRV*: 12 mg
Quantity**: approx. 7 ml wheat germ oil, 21 ml sunflower oil or 50 g hazelnuts.
Info: Synergism with vitamin C.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day
Vitamin K contributes to
NRV*: 75 µg
Quantity**: approx. 9 g kale, 70 g lettuce or 24 g spinac.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day