B12 and (and vitamin D) in Fenugreek ("Methi")

[Korn]

http://www.emedicinal.com/herbs/fenugreekseeds.php

Fenugreek

Description of Plant(s) and Culture

A native to southeastern Europe and west Asia, used for forage and formerly in medicine and having seeds used in cooking. Needs full sun and rich soil.

Fenugreek is an annual plant widely cultivated for both medicinal and culinary uses. A long taproot sends up a round stem with few branches. The leaves are trifoliate, on hairy petioles, with obovate leaflets. In June or July, axillary, sessile, yellowish flowers appear. The fruit is a 16-seeded, compressed, malodorous legume. These are small, pale, reddish-brown seeds with small pods.

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Biochemical Information

Biotin, choline, inositol, iron, lecithin, mucilage, volatile oils, PABA, phosphates, protein, trigoneline, trimethylamine, and vitamins A, B1, B2, B3, B5, B6, B9, B12, and D. Rich in phosphates, lecithin, nucleo-albumin, iron, vitamins A and D (similar in composition to cod liver oil).

[Korn]

http://www.ncbi.nlm.nih.gov/pubmed/9713580
PMID:9713580


Nutritional quality of lactic fermented bitter gourd and fenugreek leaves

Abstract
Pediococcus pentosaceus was selected from isolates obtained from the naturally fermenting bitter gourd and fenugreek leaves based on its high titre and broad spectrum of inhibitory activity against spoilage organisms. This strain was then employed for fermentation of bitter gourd and fenugreek which resulted in a more acceptable product having enhanced fat, pyridoxine and ascorbic acid levels. It was of interest to note that vitamin B12 was formed in the fenugreek as a result of the fermentation.