Table 10.
Variation in the content of B vitamins in wheat
| Component | Number of lines | Range of content (μg/g dw) | Fold variation | Mean content (μg/g dw) | References |
|---|---|---|---|---|---|
| Wholegrain | |||||
| Folates (B9) | 150 | 0.32–0.77 | 2.4 | 0.56 | 1 |
| Thiamine (B1) | 26 | 6.90–11.7 | 1.7 | 8.55 | 2 |
| Thiamine (B1) | 49 | 2.59–6.13 | 2.4 | 3.74 | 3 |
| Riboflavin (B2) | 26 | 0.86–1.07 | 1.2 | 0.96 | 2 |
| Riboflavin (B2) | 49 | 0.48–1.07 | 2.2 | 0.71 | 3 |
| Niacin (B3) | 26 | 0.69–1.18 | 1.7 | 0.87 | 2 |
| Pyridoxine (B6) | 26 | 1.6–2.2 | 1.4 | 1.91 | 2 |
| Pyridoxine (B6) | 49 | 1.44–3.16 | 2.2 | 2.2 | 3 |
| White flour | |||||
| Folates (B9) | 3 | 0.16–0.204 | 1.3 | 0.185 | 4 |
| Thiamine (B1) | 9 | 1.25–2.2 | 1.8 | 1.68 | 3 |
| Thiamine (B1) | 95 | 0.57–15.2 | 26.7 | 2.72 | 5 |
| Riboflavin (B2) | 9 | 0.43–0.58 | 1.3 | 0.49 | 3 |
| Riboflavin (B2) | 95 | 0.11–8.4 | 76.4 | 0.84 | 5 |
| Niacin (B3) | 95 | 6.84–100.3 | 14.7 | 21.51 | 5 |
| Pyridoxine (B6) | 9 | 0.27–0.52 | 1.93 | 0.43 | 3 |
| Pyridoxine (B6) | 16 | 0.074–0.349 | 4.7 | 0.209 | 6 |