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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

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Application

Form

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Water Dispersible

Tablet Grade

USP Folic Acid

Food Premix Grade

Characteristics

Preparations

Dissolved TraceFlour FortifiedPowderPremixTablet

Provenance

Food GradeHalalKosherUSP Grade

Sources

Industrial ManufacturedPurifiedSynthesised

Traits

Functional Group: FortificantHeat Stable Relative To Natural FolatesMicrodoseTasteless At Use LevelVitamin B9Water Dispersible GradesYellow Orange Powder

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 371

Amount per 100 g

Total Fat 1.07 g
Saturated Fat 0.5 g
Trans Fat 0 g
Monounsaturated Fat 0.19 g
Polyunsaturated Fat 0.22 g
Cholesterol 0 mg
Sodium 20.1 mg
Salt 0.05 g
Total Carbohydrate 90.9 g
Dietary Fibre 0 g
Total Sugars 79.2 g
Complex / starch 2.03 g
Protein 1.93 g
Water 4.75 g

Detailed nutrients

Energy 371 kcal
Water 4.75 g
Carbohydrates 90.9 g
- Sugars 79.2 g
  - Monosaccharides 55.4 g
  - Disaccharides 23.8 g
- Starch 2.03 g
  - Amylose 0.51 g
  - Amylopectin 1.52 g
  - Digestible Starch 1.73 g
  - Resistant Starch 0.2 g
Protein 1.93 g
Fat 1.07 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.22 g
  - Omega-3 0.02 g
  - Omega-6 0.11 g
Vitamins 25.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.1 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
Minerals 252 mg
- Major Minerals 246 mg
  - Calcium 33 mg
  - Sodium 20.1 mg
  - Potassium 193 mg
- Trace Minerals 6.2 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.1 · vitamin-e: 0.1 · vitamin-k: 0.5 ·

Minerals

Sodium: 20.12 · Potassium: 193 · Calcium: 33 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·

Refined processed sweeteners and additives are energy-dense carbohydrate with little else.

In the kitchen

Culinary partners and combinations that usually underperform with Folic Acid.

Pairs well with

Classic and complementary matches

BreadMandatory fortification regions
Corn
Oats
Pasta
Rice
WheatFlour fortification

Usually avoid with

Often clash in flavour or tradition

History

1931IN

Lucy Wills linked yeast extracts to preventing tropical macrocytic anaemia, pointing toward folate nutrition.

1941

Folate was isolated from leafy material; the name recalled Latin folium for leaf.

1945

Synthetic folic acid became available for clinical and nutritional use.

1998US

Mandatory folic acid fortification of enriched cereal grains cut neural-tube defect rates.

2000

Many countries adopted flour fortification standards including folic acid in staple enrichment premixes.