Folic acid is a water-soluble B-vitamin and is referred to as folate in its natural form in foods. Folic acid has many important functions in the body. Above all, it is responsible for cell division. This includes, for example, the formation of red and white blood cells and the formation of mucous membranes.
Folic acid exists as folate mostly in salads, vegetables, and legumes. Beans, lamb’s lettuce, spinach, peas, kale, lentils, and soybeans have a high concentration of folate. However, liver also contains a large amount of folic acid.* Folate is very sensitive to storage conditions, light, and heat. For this reason, supplying it with food alone is generally not sufficient. On average, about one third of the B-vitamin is lost due to storage and food preparation.
As opposed to naturally occurring folate, the folic acid used in Bad Reichenhaller AlpenJodSalz is storage-, light-, and heat-stable (when cooking or baking), so it can make an important contribution to supplying our body with folic acid.
The recommended daily amount of folic acid – according to the Deutsche Gesellschaft für Ernährung e. V. (German Association for Nutrition, DGE) – is 150 µg of folic acid or 300 µg of a folate equivalent for all age groups from 10 years (1 µg of folate equivalent = 1 µg dietary folate = 0.5 µg of synthetic folic acid). Recent studies have revealed that the folic acid supply is under the reference value in large parts of the population.
With a sustained folic acid shortage, early deficiency symptoms can emerge, including fatigue, lack of appetite, and irritability.
In the case of pregnant women, folic acid contributes to the healthy development of mother and child. According to the DGE, pregnant women need 600 µg of folate equivalent per day. For this reason, women who wish to conceive are recommended to ensure a sufficient intake of folic acid before and after conception.
* Source: (Souci/Fachmann/Kraut, Food composition and nutrition tables, 6th revised and enlarged edition, Stuttgart 2000)