Sources of biotin

Biotin is consumed from a wide range of food sources in the diet, but few are particularly rich sources. Foods with a relatively high biotin content include Swiss chard, raw eggyolk(however, the consumption of avidin-containing egg whiteswith egg yolks minimizes the effectiveness of egg yolk's biotin in one's body), liver, Saskatoon berries, leafy green vegetables, and peanuts. The dietary biotin intake in Western populations has been estimated to be 35 to 70 μg/d (143–287 nmol/d).^[17]

Biotin is also available from supplements. The synthetic process developed by Leo Sternbachand Moses Wolf Goldbergin the 1940s uses fumaric acidas a starting material.^[18]