Food sources
Of the animal foods, pork and the glandular meats are the richest, \vith lamb and veal relatively better than fish or beef muscle. Considerable losses of vitamin Bs occur during cooking. Milk and eggs are only fair sources. Of the plant foods, legumes, potatoes, oatmeal, wheat germ, and bananas are the richest, ,vith cabbages, carrots, and other vegetables providing fair amounts. Current information on the vitamin B content offoods and on its bioavailability is limited
