Table 2.
Comparison of assay values to published values for biotin in foods (ng/g of fresh weight)
| Foods | Assay values | Published values | Relative differencesa |
|---|---|---|---|
| Meat, fish, poultry, egg | |||
| Beef liver | 416 | 365b; 960c | -0.12; 1.30 |
| Chicken strips | 4.30 | 40.5b | 8.42 |
| Egg, whole | 214 | 538b; 220d; 165e | 1.51; 0.03; -0.23 |
| Egg, white | 57.6 | 78.8d | 0.37 |
| Egg, yolk | 272 | 494d | 0.82 |
| Pork chop | 44.6 | 27.0b; 30.0e | -0.39; -0.32 |
| Salmon, pink, in water | 58.6 | 54.1b; 50.0e | -0.08; -0.15 |
| Tuna, in water | 6.80 | 20.0e | 1.94 |
| Dairy | |||
| American cheese | 30.9 | 35.7d; 20.0e | 0.15; -0.20 |
| Cheddar cheese, mild | 14.3 | 71.4b; 21.4d | 3.99; 0.50 |
| Provolone cheese | 1.17 | 18.0f; 38.7e | 14.3; 31.9 |
| Skim milk | 1.31 | 20.0f; 20.0e | 14.3; 14.3 |
| Whole milk | 0.91 | 31.0f; 18.9e | 33.1; 19.8 |
| Yogurt, plain | 0.85 | 22.0g | 24.9 |
| Vegetables | |||
| Broccoli, fresh | 9.43 | 19.0h | 1.01 |
| Carrots, canned | 6.22 | 15.2c; 50.0e; 27.0h | 1.44; 7.04; 3.34 |
| Cauliflower | 1.61 | 12.3b; 15.0e | 6.66; 8.32 |
| Green beans | 0.07 | 10.1c; 7.70e; 5.00h | 143; 109; 70.4 |
| Mushrooms | 21.6 | 72.5c; 84.6e | 2.36; 2.92 |
| Spinach | 7.05 | 69.0c; 11.0e | 8.79; -0.85 |
| Sweet potato | 14.5 | 43.0e; 59.0h | 1.96; 3.07 |
| Whole kernel corn | 0.47 | 21.6c; 62.0h | 45.0; 131 |
| Fruits and berries | |||
| Apple | 0.20 | 9.2c; 12.3e | 45.0; 60.5 |
| Apple juice | 0.50 | 8.2e | 15.4 |
| Avocado | 9.60 | 80.4b; 36.0e | 7.38; 2.75 |
| Banana | 1.30 | 44.0c; 26.3e | 32.9; 19.2 |
| Orange | 0.50 | 19.0c; 10.4e | 37.0; 19.8 |
| Orange juice | 4.10 | 8.3c; 7.6e | 1.02; 0.88 |
| Raisins | 3.91 | 46.7c; 19.4e | 10.9; 3.96 |
| Raspberries | 1.78 | 14.3b; 19.4e | 7.03; 9.90 |
| Strawberries | 15.0 | 40.0c; 10.8e | 1.67; -0.28 |
| Tomatoes | 7.00 | 40.0c; 40.0e; 14.0i | 4.71; 4.71; 1.00 |
| Bread and grains | |||
| Crackers, saltine | 1.96 | 486d | 247 |
| Grits | 0.51 | 43.5b | 84.3 |
| Noodles | 1.81 | 25.0b | 12.8 |
| Oatmeal | 1.91 | 250d | 130 |
| Roll | 0.48 | 19.0f | 38.6 |
| Whole wheat bread | 0.74 | 182.4b; 60.7e; 45.0j | 245; 81.0; 59.8 |
| Cereals | |||
| Cheerios® | 1.08 | 107f | 98.0 |
| Entrees | |||
| Cheese pizza | 1.09 | 38.0d | 33.9 |
| Macaroni and cheese | 1.30 | 23.1d | 16.8 |
| Pepperoni pizza | 2.12 | 52.4d | 23.7 |
| Mashed potatoes with gravy | 1.33 | 4.00f | 2.01 |
| Chili | 5.20 | 22.0d | 3.24 |
| Miscellaneous | |||
| Yeast | 202 | 2000b; 850d; 1000c | 8.88; 3.19; 3.94 |
| Nuts | |||
| Almonds, roasted, salted | 44.0 | 821d; 436e; 481h | 17.64; 8.89; 9.91 |
| Peanuts, roasted, salted | 175 | 1014e; 820h; 0-1500i | 4.78; 3.68; 7.56 |
| Walnuts, fresh | 25.9 | 183e; 173h | 6.07; 5.67 |
| Pecans, fresh | 20.0 | 206h | 9.31 |
a
Relative difference=(published biotin value analyzed values)/analyzed values); n = 1 homogenate analyzed per food.
j
Kneal and Hood (1992).