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Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B

Journal of nutritional science and vitaminology (2017-05-30)
Iga Rybicka, Anna Gliszczynska-Swiglo
ABSTRACT

Gluten-free (GF) products are those with a natural absence or acceptable level (<20 mg/kg) of gluten. They should be a part of a diet for people with gluten-related disorders, like celiac disease. Recently the popularity of a gluten-free diet (GFD) has risen extremely, because a lot of healthy individuals exclude gluten from their menus. According to the literature data on nutritional deficiencies in the GFD, this trend seems to be risky. This paper describes the nutritional value of 14 flours from different GF raw materials from the aspect of B-group vitamin content (B

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Pyridoxine, ≥98%