Processed
Folic Acid
Folic acid is the synthetic, oxidised form of folate (vitamin B9) used to fortify flour, breakfast cereals, supplements, and some dairy alternatives so diets supply enough one-carbon nutrient for cell division and early pregnancy neural-tube protection. It is more stable in heat and storage than many natural food folates. Food-grade material is a yellow to orange crystalline powder, nearly tasteless at fortification levels, dispersed in premixes so mills and factories hit legal microgram targets per serving. Excess intake from supplements differs from food fortification policy; culinary use is invisible in flavour but central to public-health staple enrichment.
Also known as: Folic Acid, Folic Acid, Folic Acid, Folic Acid
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 2 mg
- Salt 0.01 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.2 g
- Water 0.2 g
- Vitamins 100000000 mg
- Vitamin B9 — Folate 100000000 µg
- Minerals 2 mg
- Major Minerals 2 mg
- Sodium 2 mg
Synthetic folic acid used in flour fortification is a pteroylglutamic acid, not a leafy vegetable. Per 100 g the material is the vitamin (~100000000 µg folate). Macros and energy are 0; there is no natural food matrix of sugars or fat.
History
Lucy Wills linked yeast extracts to preventing tropical macrocytic anaemia, pointing toward folate nutrition.
Folate was isolated from leafy material; the name recalled Latin folium for leaf.
Synthetic folic acid became available for clinical and nutritional use.
Mandatory folic acid fortification of enriched cereal grains cut neural-tube defect rates.
Many countries adopted flour fortification standards including folic acid in staple enrichment premixes.