Konten
Dalam tabel tersebut diadopsi oleh rata-rata kebutuhan harian akan Biotin adalah 50 mg. Kolom “Persen kebutuhan harian” menunjukkan berapa persen dari 100 gram produk tersebut memenuhi kebutuhan harian manusia akan Biotin (vitamin H).
MAKANAN DENGAN KONTEN BIOTIN TINGGI (VITAMIN H):
| Nama produk | Kandungan Biotin dalam 100g | Persentase kebutuhan harian |
| Kedelai (biji-bijian) | 60 mcg | 120% |
| Kuning telur | 56 mcg | 112% |
| Telur ayam | 20.2 µg | 40% |
| Kacamata | 20 mg | 40% |
| Serpihan gandum "Hercules" | 20 mg | 40% |
| Kacang polong (dikupas) | 19.5 µg | 39% |
| Susu skim | 15.3 µg | 31% |
| Oat (biji-bijian) | 15 µg | 30% |
| Beras (biji-bijian) | 12 mcg | 24% |
| Gandum (biji-bijian, kualitas keras) | 11.6 µg | 23% |
| Barley (biji-bijian) | 11 mcg | 22% |
| Gandum (biji-bijian, varietas lunak) | 10.4 mcg | 21% |
| Menir gandum | 10 µg | 20% |
| Susu bubuk 25% | 10 µg | 20% |
| Daging (ayam) | 10 µg | 20% |
| Ikan kod | 10 µg | 20% |
| Daging (ayam broiler) | 8.4 µg | 17% |
| Keju 2% | 7.6 µg | 15% |
| Curd 5% | 7.6 µg | 15% |
| Dadih | 7.6 µg | 15% |
| Protein telur | 7 mcg | 14% |
| Bubur jagung | 6.6 mcg | 13% |
| Rye (biji-bijian) | 6 mcg | 12% |
| Keju "Camembert" | 5.6 µg | 11% |
| Kacang hijau (segar) | 5.3 mcg | 11% |
| Keju 18% (tebal) | 5.1 µg | 10% |
| Keju cottage 9% (tebal) | 5.1 µg | 10% |
Lihat daftar produk lengkap
| Tepung terigu grade 2 | 4.4 mcg | 9% |
| Keju "Roquefort" 50% | 4.2 mcg | 8% |
| Wallpaper Tepung | 4 mcg | 8% |
| Krim 20% | 4 mcg | 8% |
| Susu acidophilus 1% | 3.6 mcg | 7% |
| Asidofilus 3,2% | 3.6 mcg | 7% |
| Acidophilus manis sampai 3.2% | 3.6 mcg | 7% |
| Acidophilus rendah lemak | 3.6 mcg | 7% |
| Krim asam 20% | 3.6 mcg | 7% |
| Krim asam 30% | 3.6 mcg | 7% |
| Keju "Rusia" | 3.6 mcg | 7% |
| Kefir 3.2% | 3.51 µg | 7% |
| Kefir rendah lemak | 3.51 µg | 7% |
| Beras | 3.5 µg | 7% |
| Yogurt 2.5% dari | 3.39 mcg | 7% |
| Krim 10% | 3.38 µg | 7% |
| Krim 25% | 3.38 µg | 7% |
| Krim 8% | 3.38 µg | 7% |
| Massa dadih adalah 16.5% lemak | 3.2 µg | 6% |
| Susu 1,5% | 3.2 µg | 6% |
| Susu 2,5% | 3.2 µg | 6% |
| Susu 3.2% | 3.2 µg | 6% |
| Susu 3,5% | 3.2 µg | 6% |
| Bubuk krim 42% | 3.2 µg | 6% |
| Daging sapi) | 3.04 µg | 6% |
| Tepung terigu 1 grade | 3 mg | 6% |
| Tepung gandum hitam | 3 mg | 6% |
| Kubis, merah, | 2.9 µg | 6% |
| Keju "Gollandskiy" 45% | 2.3 mcg | 5% |
| Es krim sundae | 2.18 µg | 4% |
| Makaroni dari tepung terigu 1 grade | 2 mg | 4% |
| Pasta dari tepung V / s | 2 mg | 4% |
| Tepung | 2 mg | 4% |
| Tepung gandum gandum utuh | 2 mg | 4% |
| Tepung gandum berbiji | 2 mg | 4% |
| Keju cheddar 50% | 1.7 mcg | 3% |
| Kol kembang | 1.5 gram | 3% |
Kandungan Biotin pada produk susu dan produk telur:
| Nama produk | Kandungan Biotin dalam 100g | Persentase kebutuhan harian |
| Susu acidophilus 1% | 3.6 mcg | 7% |
| Asidofilus 3,2% | 3.6 mcg | 7% |
| Acidophilus manis sampai 3.2% | 3.6 mcg | 7% |
| Acidophilus rendah lemak | 3.6 mcg | 7% |
| Protein telur | 7 mcg | 14% |
| Kuning telur | 56 mcg | 112% |
| Kefir 3.2% | 3.51 µg | 7% |
| Kefir rendah lemak | 3.51 µg | 7% |
| Koumiss (dari susu Mare) | 1 µg | 2% |
| Massa dadih adalah 16.5% lemak | 3.2 µg | 6% |
| Susu 1,5% | 3.2 µg | 6% |
| Susu 2,5% | 3.2 µg | 6% |
| Susu 3.2% | 3.2 µg | 6% |
| Susu 3,5% | 3.2 µg | 6% |
| Susu bubuk 25% | 10 µg | 20% |
| Susu skim | 15.3 µg | 31% |
| Es krim sundae | 2.18 µg | 4% |
| Yogurt 2.5% dari | 3.39 mcg | 7% |
| Krim 10% | 3.38 µg | 7% |
| Krim 20% | 4 mcg | 8% |
| Krim 25% | 3.38 µg | 7% |
| Krim 8% | 3.38 µg | 7% |
| Bubuk krim 42% | 3.2 µg | 6% |
| Krim asam 20% | 3.6 mcg | 7% |
| Krim asam 30% | 3.6 mcg | 7% |
| Keju "Gollandskiy" 45% | 2.3 mcg | 5% |
| Keju "Camembert" | 5.6 µg | 11% |
| Keju "Roquefort" 50% | 4.2 mcg | 8% |
| Keju cheddar 50% | 1.7 mcg | 3% |
| Keju Swiss 50% | 0.9 µg | 2% |
| Keju "Rusia" | 3.6 mcg | 7% |
| Keju 18% (tebal) | 5.1 µg | 10% |
| Keju 2% | 7.6 µg | 15% |
| Curd 5% | 7.6 µg | 15% |
| Keju cottage 9% (tebal) | 5.1 µg | 10% |
| Dadih | 7.6 µg | 15% |
| Telur ayam | 20.2 µg | 40% |
Kandungan Biotin pada Sereal, Produk Sereal dan Kacang-kacangan:
| Nama produk | Kandungan Biotin dalam 100g | Persentase kebutuhan harian |
| Kacang polong (dikupas) | 19.5 µg | 39% |
| Kacang hijau (segar) | 5.3 mcg | 11% |
| Bubur jagung | 6.6 mcg | 13% |
| Kacamata | 20 mg | 40% |
| Menir gandum | 10 µg | 20% |
| Beras | 3.5 µg | 7% |
| Makaroni dari tepung terigu 1 grade | 2 mg | 4% |
| Pasta dari tepung V / s | 2 mg | 4% |
| Tepung terigu 1 grade | 3 mg | 6% |
| Tepung terigu grade 2 | 4.4 mcg | 9% |
| Tepung | 2 mg | 4% |
| Wallpaper Tepung | 4 mcg | 8% |
| Tepung gandum hitam | 3 mg | 6% |
| Tepung gandum gandum utuh | 2 mg | 4% |
| Tepung gandum berbiji | 2 mg | 4% |
| Oat (biji-bijian) | 15 µg | 30% |
| Gandum (biji-bijian, varietas lunak) | 10.4 mcg | 21% |
| Gandum (biji-bijian, kualitas keras) | 11.6 µg | 23% |
| Beras (biji-bijian) | 12 mcg | 24% |
| Rye (biji-bijian) | 6 mcg | 12% |
| Kedelai (biji-bijian) | 60 mcg | 120% |
| Serpihan gandum "Hercules" | 20 mg | 40% |
| Barley (biji-bijian) | 11 mcg | 22% |
Kandungan Biotin pada Buah, Sayur, Buah Kering:
| Nama produk | Kandungan Biotin dalam 100g | Persentase kebutuhan harian |
| Aprikot | 0.27 µg | 1% |
| Basil (hijau) | 0.4 µg | 1% |
| Timun Jepang | 0.4 µg | 1% |
| Kubis, merah, | 2.9 µg | 6% |
| Kol kembang | 1.5 gram | 3% |
| Bawang hijau (pena) | 0.9 µg | 2% |
| Bawang | 0.9 µg | 2% |
| Wortel | 0.6 µg | 1% |
| Timun | 0.9 µg | 2% |
| Peterseli (hijau) | 0.4 µg | 1% |
| Tomat (tomat) | 1.2 µg | 2% |
| Selada (sayuran hijau) | 0.7 µg | 1% |