Bioavailability of thiamine, riboflavin and niacin from commonly consumed green leafy vegetables in the rural areas of Andhra Pradesh in India.

The physiological availability of thiamine, riboflavin and niacin from three green leafy vegetables -- amaranth (Amaranthes gangeticus), gogu (Hibiscus cannabinus) and drumstick leaves (Moringa oleifera) was calculated from individual dose response curves. The bioavailability of thiamine and riboflavin was higher from drumstick leaves curry, while the availability of niacin was higher from gogu curry. But the differences in the bioavailability of the vitamins from the experimental curries was not significant.