In vitro bioaccessibility of vitamins B, B, and B from various vegetables.

B group vitamins, except folate, are involved in at least one step of cellular energy production. Vegetables are considered essential for a healthy diet plan. Vegetables significantly affect diet quality by contributing to the adequate intake of some B group vitamins. Our results demonstrated that the level of vitamins B, B, and B in the studied vegetables was in the range of 9-85 µg/100 g, 22-319 µg/100 g, and 459-3497 µg/100 g, respectively. However, it is fundamental to investigate the bioaccessibility of all vitamins to identify primary dietary sources. We observed that the average bioaccessibility values for vitamins B and B were 68.9% and 63.9%, respectively. The bioaccessibility of the nicotinic acid form of vitamin B was 40%, while the nicotinamide form was 33.9%. As revealed in this research, the bioaccessibilities of vitamins B, B, and B in vegetables were generally low in vitro.