“…The main food sources of V are rice, oats, buckwheat, wheat, barley, soy, beans, peas, potatoes, mushrooms, radishes, spinach, lettuce, parsley, olives, black pepper, dill weed, mussels, crabs, beer, wine, and artificially sweetened drinks [64,65,70,77]. With its physiological duality, V is essential in trace amounts (<0.0026 mg/L(kg) and toxic in excess (> 0.051 mg/L(kg) [78]. The mean V content in the diet was reported to be 0.032 mg/kg (range 0.019-0.050 mg/kg).…”