Biotin (Vitamin B7, vitamin B8, vitamin H)

There are various forms of biotin and they all belong to the family of B vitamins. Biotin is synthesised from bacteria (including gut bacteria) and mold and yeast fungus, algae, and certain plants. Biotin is water-soluble and because it does not get stored in the body we depend on regular intake/production of the nutrient. Biotin is removed when boiled in water.

Functions and importance for

Deficiencies and poor utilisation may be caused by

Deficiency symptom

Detection of biotin deficiency

The content of the enzyme propionyl-CoA in the white blood cells is used as a markers to detect a person's biotin status

Sources

Mainly organ meat, eggs, fish, whole-grain, mushrooms, fruit, greens, and nuts.

Content of biotin (vitamin B8) in micrograms per 100 grams

Pork liver/calf liver

44/39
Kale 36
Eggs 25
Oats 19
Mushrooms 16


Recommended daily allowance (RDA)

Adults: 11 years of age and older: 50 micrograms
Children: 1-10 years of age: 8 micrograms

Increased need

Important information

Supplements should normally be taken with other B vitamins and not together with antacids.

Overdosing - side effects

No side effects have been observed. However, it is advised not to ingest daily doses in excess of 225 micrograms.