Vitamin B1 (thiamin)
Vitamin B2 (riboflavin)
Vitamin B3 (niacin or niacinamide)
Vitamin B4 (choline)
Vitamin B5 (pantothenic acid)
Vitamin B6 (pyridoxine, pyridoxal, or pyridoxamine, or pyridoxine hydrochloride)
Vitamin B7 (biotin)
Vitamin B8 (inositol)
Vitamin B9 (folate)
Vitamin B10: para-aminobenzoic acid (pABA or PABA)
Vitamin B11: pteryl-hepta-glutamic acid—chick growth factor
Vitamin B12 (various cobalamins; commonly cyanocobalamin in vitamin supplements)
Vitamin B13: orotic acid.
Vitamin B14: cell proliferant, anti-anemia, rat growth factor, and antitumor pterin phosphate
Vitamin B15: pangamic acid
Vitamin B16: dimethylglycine (DMG)
Vitamin B17: nitrilosides, amygdalin or Laetrile.
Vitamin Bf: carnitine.
Vitamin Bm: myo-inositol, also called “mouse antialopaecia factor”.
Vitamin B20: L-carnitine.
Vitamin Bp: “antiperosis factor”, which prevents perosis, a leg disorder, in chicks; can be replaced by choline and manganese salts.
Vitamin BT: carnitine.
Vitamin Bv: a type of B6 other than pyridoxine.
Vitamin BW: a type of biotin other than d-biotin.
Vitamin Bx: an alternative name for both pABA (see vitamin B10)
B vitamin sources:-
B vitamins are found in whole unprocessed foods. Processed carbohydrates such as sugar and white flour tend to have lower B vitamin than their unprocessed counterparts. For this reason, it is required by law in many countries (including the United States) that the B vitamins thiamine, riboflavin, niacin, and folic acid be added back to white flour after processing. This is sometimes called "Enriched Flour" on food labels. B vitamins are particularly concentrated in meat such as turkey, tuna and liver. Good sources for B vitamins include potatoes, bananas, lentils, chili peppers, tempeh, beans, nutritional yeast, brewer's yeast, molasses, and whole grains.