Assessment of thiamine and riboflavin levels in common green leafy vegetables grown in Shariatpur, Bangladesh

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> 0.99), and the recovery percentages were found to be excellent also, at 108.22 % and 100.22 % for thiamine and riboflavin, respectively. Comparative analyses revealed variations in thiamine and riboflavin contents in different leafy vegetables, highlighting the importance of including a diverse range of leafy vegetables in the diet to meet recommended daily intake levels of these vitamins.