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Definitely a permanent part of my nightly routine

Hatano K, Fujita K, Nonomura N

Although the magnitude losses of folate content of raw materials (wheat flour, wheat bran, dough, bakers yeast, and vegetables) due to the heat treatment during breadmaking were about 45%, the fortification increased the total folate content by up to 190% and 100% in white and whole-grain bread, resp., without adverse effects on sensory properties, such as odour and taste, or overall consumer acceptance of the vegetable-fortified bread 432

Step 4: Prioritize delivery

B12 (cobalamin) supports red blood cell formation, nerve health, and the conversion of food into cellular energy