Gain products particularly whole grains and unpolished rice, meat, poultry, fish, liver, dry beans, peas, soyabean and peanuts are excellent source of thiamine. Milk also supplies fair amount of it amount of it.
Looses of thiamine during cooking may occur due to its being soluble in water and quick destruction by alkalis. Moreso, the higher temperature and prolonged heating also causes its destruction.
Riboflavin
Primary function of riboflavin is to maintain the activity in oxidative process of the living cell. Cellular growth depends upon riboflavin. It is necessary for the release of energy from the cells. It also contributes to normal issue maintenance of the skin, mucous membranes and the eyes.
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Deficiency of Riboflavin:
Cases of riboflavin deficiency are mainly reported from the countries consuming rice as main food. It is found that a person with a riboflavin deficiency is also likely to be associated with deficiencies of thiamine and niacin.
A mild riboflavin deficiency may be responsible for a type of light sensitivity and dimness of vision followed by itching, burning and eyestrains. With increasing deficiency of riboflavin; shiny red mucosa of the lips, with cracking at the corners of the mouth known as cheilosis, a beefy red tongue and roughened skin around the mouth and nose occur.
Recommended Allowances:
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The requirement of this vitamin is around 1.5 mg. per day. There is good evidence that poor Indian diets, which contain little or no meat (or milk), are often very deficient in riboflavin.
Sources of Riboflavin:
Milk and its by-products are excellent sources of riboflavin. Other foods rich in riboflavin are liver, heart, kidney, eggs, green leafy vegetables and whole grains.
Loss of riboflavin during cooking may occur as it is water-soluble; otherwise heat has very little effect on this vitamin.