Incorporation of a high level of vitamin B12 into a vegetable, kaiware daikon (Japanese radish sprout), by the absorption from its seeds

High level of vitamin B-12 was incorporated into kaiware daikon (Japanese radish sprout) by soaking its seeds in B-12 solutions. Vitamin B-12 amount incorporated into kaiware daikon increased up to 1.5 mug/g wet sprout with the soaking time of seeds in 0-200 mug/ml B-12 solution. Vitamin B-12 could be extracted more from the sample heated for a short time than from that of control without heat treatment. (C) 2004 Elsevier B.V. All rights reserved.