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document
reflects current

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not

assume content
knowledge,

scientific

policies, or practice:

1^

Circular

No. 638

Compilation

of the Vitamin Values of Foods

in Relation to Processing

and Other Variants

LELA

EVA

BOOHER, formerly Senior Nutrition Chemist HARTZLER, formerly Assistant Chemist ELIZABETH M. HEWSTON, Associate Chemist Bureau of Home Economics
E.

Rs

For

sale

by the Superintendent

of

Documents, Washington, D. C, Price 25 cents

UNITED STATES DEPARTMENT OF AGRICULTURE

WASHINGTON,
D. C,

May 1942

Circular
May 1942

No. 638
C.

Washington, D.

UNITED STATES DEPARTMENT OF AGRICULTURE

Compilation of the Vitamin Values of

Foods in Relation to Processing

and Other Variants
A summary
of the vitamin A, thiamin, ascorbic acid, vitamin D, and riboflavin values of foods in terms of International Units or absolute weights of these vitamins, as recorded in the literature through December 1940
1
,
,

By Lela E. Booher formerly senior nutrition chemist; Eva R. H artzler 2 formerly assistant chemist; and Elizabeth M. Hewston, associate chemist,
Bureau
of

Home Economics

CONTENTS
Page
1

Introduction

Explanation of the table _' Table Literature Cited

3 6

229

INTRODUCTION
This circular summarizes the available data on the vitamin coutent breed of animal, method of cultivation or feeding practice, place of production or source of material, method of cooking, processing, storage, variations in degree of maturity, and method of analysis, insofar as such information could be obtained from original published reports. Methods of analyses for several of the recognized vitamins have not as yet been established, although very promising methods are gradually being developed. For the present, potencies in the case of some of the vitamins cannot be expressed in terms of their absolute weights in foods nor have international standards been adopted for them. In view of these circumstances, it was decided to include in this comof foods in relation to variety of plant or
1
2

Now director of the Institute of Nutrition, Milwaukee Children's Hospital, Milwaukee, Wis. Now with Bio-Chemical Research Laboratories, Parke, Davis and Company, Detroit, Mich.
1
42461542
1

CIRCUL/A/R 6 3 8, U.

S.

DEPARTMENT OF AGRICULTURE

pilation only the recorded values for the vitamin A, thiamin, ascorbic acid, vitamin D, and riboflavin contents of foods.

The tabulated vitamin values include only those values that were determined in terms of absolute weights of the vitamins or directly The vitamin A values of foods are in terms of International Units. derived from vitamin A per se and from vitamin-A-active carotenoids. In this tabulation, all vitamin A values have been expressed in terms of International Units and no distinctions have been made with regard to various vitamin-A-active compounds. When vitamin A values were reported in terms of milligrams of vitamin A, the data were converted into International Units on the basis that 1 International Unit was equivalent to 0.3 microgram of vitamin A. When values for the carotene content of foods were reported, these values were converted into International Units of vitamin A value on the basis that 1 International Unit of vitamin A value was equivalent to 0.6 microgram of beta carotene or to 1.2 micrograms of alpha carotene. Analyses of thiamin recorded in terms of International Units were converted into micrograms of thiamin by multiplying the former values by 3. Values for ascorbic acid recorded in terms of International Units (1 International Unit =0.05 mg. of ascorbic acid) were recalculated in terms of milligrams by dividing the International Unit values by 20 in accordance with the generally accepted procedure. Vitamin values recorded only in graphs were not included because of
the inaccuracies inherent in ascertaining the precise values. The following list of periodicals from the date of establishment of the latest international standards for vitamins through December 1940 were reviewed for data on the vitamin content of food.
American Journal American Journal
of Physiology. of Public Health.

Journal of the American Dietetic Associatiori.

The Analyst.
Berichte

der

Deutschen

Chemischen

Gesellschaft.

Journal of Home Economics. Journal of Nutrition. Journal of Pediatrics. Experiment Station Bulletins. Journal (Communications and Transactions) of the Society of Chemistry Food Research. and Industry. Hejvetica Chemica Acta. Hoppe-Seyler's Zeitschrift fur Physiolo- The Lancet. gische Chemie. Nature. Poultry Science. Indian Journal of Medical Research. Proceedings of the American Society for Industrial and Engineering Chemistry: Horticultural Science. Analytical Edition. Proceedings of the Society for ExperiIndustrial Edition. mental Biology and Medicine. Journal of Agricultural Research. Journal of the American Chemical Science. Zeitschrift fur Vitaminforschung. Society.

Biochemical Journal. Biochemische Zeitschrift. British Medical Journal. Cereal Chemistry. Chemical Education. Die Ernahrung.

of the American Medical Association. Journal of the Association of Official Agricultural Chemists. Journal of Biological Chemistry. Journal of Dairy Science.

Journal

A few issues of these periodicals were not available to the authors because certain foreign periodicals for the year 1940 were not received. Data from a few issues of other periodicals were included as they came to the attention of one or another of the authors or as a result A few unpubof search through chemical and nutrition abstracts. lished data were also included when made available to the authors through the courtesy of certain investigators or through analyses

VITAMIN VALUES OF FOODS

nutrition laboratories of the Bureau of Home Economics. of all unpublished data are given in the footnotes to the table of vitamin values.

made in the The sources

EXPLANATION OF THE TABLE

Classification of

Food Items

The first column of the table contains an alphabetized classification of the foods for which some one or more vitamin values were Subheadings, such as "dried" or " canned," are included available. under various foods, whenever there were sufficient data to warrant such a subclassification. The subclassification, various parts, refers, in most instances, to various parts of a single sample of a given food The authors are greatly indebted to several specialists on the item. staff of the Bureau of Plant Industry for certain classifications of plant foods, notably those for beans, cabbage, cereals, citrus fruits,
lettuce, peppers,

and tomatoes.

Description of Samples
In the second column of the table the authors have endeavored to briefly the pertinent information important for identificaThis information tion of the samples analyzed by the investigators. was gathered from the original published reports. When the variety of a fruit or vegetable was known, data on such samples preceded (in the order of listing under any given food item) the data on the less well-defined samples. The specified varieties under each classification of the food items in column 1 are recorded alphabetically. In the case of animal foods the breed of animal was

summarize

given preference in the order of listing the special attributes of samples, of breeds were alphabetized. Insofar as possible the source of the sample analyzed by the investigator and the general method of analysis also have been recorded under the heading "Description of Samples." In a few cases, when the source of the samples analyzed was not specifically stated in the original published reports but the compilers have been reasonably certain of the source, they have indicated this fact by enclosing in brackets the word or words referring to the source. Because of space limitations, no attempt has been made to indicate minor variations in the methods of analysis and the reader is referred to the specific literature, cited in the last column of the table, for further information on this subject.

and under each item designations

Listings of Vitamin Values

Each of the main columns headed Vitamin A value, Thiamin, Ascorbic acid, Vitamin D, and Riboflavin, respectively, is divided into two columns, designated as (a) and (b) preceded by the number corresponding to that of the main columns. Data in column (a) under each vitamin heading were arranged so that it would be possible by simple and rapid inspection to gain as clear an impression as possible of the variations in vitamin values of the edible portions of the classified items as listed in column 1. For example, the range of ascorbic

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICTJLTURE

acid values reported for apples, irrespective of variety and as purchased on the market or taken from the tree, is to 23.4 milligrams per 100 grams of edible portion of apple. (See column 5a.) Any figures printed in italics in the (a) columns under the five

vitamin headings are not representative of values for food items as foods are generally produced or marketed. For the most part italicized figures represent data on underdeveloped or overdeveloped forms of plant food or on diseased samples. In scanning the data in the (a) columns with reference to some particular food item, then, the reader should exclude from his evaluation of vitamin values of foods as they are produced or marketed, all values recorded in italics. References to the corresponding description of sample will, in any given case, indicate why a figure has been italicized and therefore excluded from the category of foods as generally produced or marketed
for

reports it was obvious that the food samples analyzed were not strictly fresh in the sense that they were analyzed immediately after production or harvesting, although the investigators did not mention any specific condition or time of storage. However, it was clear in the case of all data recorded in the column (a) under each vitamin heading that the investigators considered the samples as edible or marketable products, unless the description indicates
otherwise. In the case of potatoes the ascorbic acid values were, in general, observed to undergo marked changes on storage. In view of the fact that so many investigators neglected to mention whether or not storage was involved, data on both freshly harvested and stored samples of potatoes were included in column (a). The figures in the respective (b) columns under the five vitamin headings represent values which in some manner reflect a condition not inherent in foods as they are designated in column 1 The variant in each instance is specified in the description of sample given in column 2. The values shown in these columns in boldface type represent matched sampling with those in boldface type immediately preceding in the For example, the ascorbic acid value of fresh amaranth (a) column. leaves, shown in the table in boldface type in the (a) column under the heading of ascorbic acid is 112.1 milligrams per 100 grams of fresh sample. After storage for 24 hours the ascorbic acid value of samples of the same lot of leaves was 59.9 milligrams per 100 grams of leaves. After storage for 4 days the ascorbic acid value of the leaves was further reduced to 5.5 milligrams per 100 grams of leaves.
.

human consumption. From many published

Boldface type has also been used to denote matched samples when
values are recorded consecutively in the (a) or (b) columns under one general description reported by one investigator. This situation appears for the first time in the table in connection with data recorded on the thiamin values for white wheat bread. In this case the crust, the portion directly under the crust, the center portion, and the whole The slices of toasted bread represent carefully matched samples. thiamin values of 100, 120, 120, and 110 micrograms, respectively, per 100 grams of dried product indicate both absolute and relative values for different portions of the toasted slices as compared with the toasted whole slice. When any investigator's data have been listed to show what happens to the vitamin values of the fresh sample after some subsequent proc-

VITAMIN VALUES OF FOODS

essing, such as dehydrating or canning, the data for the processed product have not been repeated under any subclassification denoting For example, under the item, apple, data on Northern processing. Spy apples grown in New York include data on the ascorbic acid value of the fresh sample as well as matched samples made into applesauce. The ascorbic acid value for applesauce made from Northern Spy apples is not repeated under the separate classification of applesauce. In setting up the material under description of sample the authors of this bulletin have endeavored to present the work of each investigator as closely in accord as possible with the purpose and objective of the investigator. Data from the same report might deal with such diverse objectives as showing how degrees of maturity affected the vitamin value of apples and how dehydration of apples affected their vitamin value. Even though the samples used for these two studies might have been of the same variety and from the same source and analyzed by the same method, it was hardly likely that the samples could have been matched. In such cases the authors of this bulletin have endeavored to be very careful not to give the impression that the samples used in the two studies were necessarily related or matched. Appropriate spacing or repetition of the more general aspects of sample identification was frequently used to achieve this end.

Column

of References

The last column (column 8) in the table carries the reference numbers to the literature citations, alphabetized by authors, corresponding to the data given in the table.

CIRCULAR

6 3 8,
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IX.

S.

DEPARTMENT OF AGRICULTURE
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on
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58
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11 13
plants,
determinations

green

dye
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colorimetric

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VITAMIN VALUES OF FOODS

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VITAMIN VALUES OF FOODS

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CIRCULAR

6 3 8,

TJ.

S,

DEPARTMENT OF AGRICULTURE
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From From

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China;

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VITAMIN VALUES OF FOOD

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CLRCTJLA1R 6 3 8, U.
CS
(8)

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DEPARTMENT OF AGRICULTURE
CS cs 00
es 00 cs 00

08
30

CO
cs

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cs

Refer-

ences

} 1
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201

201

[
201

(7b)

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1 i

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.

ii ii

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(6b)

t)

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(Oa)

(5b)
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co oj
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1

CS

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to

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C5

(4b)

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Thiamin

(vitamin

r
b-i
fcs
i

value

(3b)

A.

i (3a)
Vitamin

i
i

i
<

ii

i
>

in
:

C.
rat-growth

02
England;

ratspectro-

A.;

dye
method-

dye
England;

S.
A.;

!co
116.5

U.
16;

A.;

e>o

a
03
range;

S.
frozen;

S.

England;

at

!*o
Jersey;
!

U.
28-May

U.

shoot;
fluorometric

c3

3;
tip;
titration:

minutes

!
,

boO
C

and
20-June

green
slender

blanched;

green

New

23

^
cs
processed
Washington;

m
I

Apr.
commercially

A.;
purple

titration:

S.
average

dye
-

no

cut

U.
May
fnint
England;

dye purple,
showing

cutting,

a
:
cans.

~-c

c
sample,
Washington;

-r*
canned,

cut

sample;
ncolored

2
Blanched,

K<^i

method.

method. market,

for
stem
sliort,

England;

stem.

stem stem
shoot
titration:

stem stem

deep

No.
method:

c
i

titration.

titration.

or
young;
Commercial

u
reen

P=!

White
Commercial

White

Martha

im
D
C
Oi

Overmature,

Tips
titration.

Tips,

Tips,
titration:

growth

graph^
Cooked

dye Martha

Boston

dyo
Very

3 (W
Full

to hi

grown

Tips..

te i h 3 (W
rcon

oung;
Young,

dyo

o
1

O X 9

d u
CS

: i

torn

(1)

p.
tn

II II <

i
f

J
i-i

VITAMIN VALUES OF FOODS

00 CO CO

13

*-

M< r to

OHIO CO <M
t~I

<M

ONOICONWOIM *'* O O O
i-h
.-h

MO

+3

23

T3

^;
s-sa

-o

I.
4s .a

ad ^a-g
gft g3

P<

-s

ag
ca

ag
:

Ills CO ft^G
1

52

Go

-s

**.

g 8

o a
o

w
:

[SflMSp^ ft.y .a wr Ol-P to^" l-W

1

a O

CO

03
-'

"O O It b*^ "O

."o

"g-fc-S

02 CO
CD

"Sis^o D D
>h

H W

>

Em

Em

sa O

g
OQ

5 cj 53 tfftfS

o o o

-?
^
<

03

-3*2
.2

e
"S

GO'S
o

oa

S 2 2 3
03 03 fl

a
ce

a
ca

14

CIRCULAR 63 8,
3
References

U.

S.

DEPARTMENT OF AGRICULTURE
3
MJ
Tjj r-l
Tt<

-W -*1^

(8)

CM CN CM CM

si
(7b)

iii
j

S
Riboflavin

|]

(7a)

1 I'D
D
Vitamin

(6b)

b'

i j
|

(6a)

i-h

10.2

9.0

8.4

6.9

6.6
i

SOOSMUS
as
<ai

(5b)
acid

go es

sp

-ni *~"

us

C)

Mg.

\
(vitamin
Ascorbic

C*
(5a)

6.3
4.9-5.8

9.1

3
3.2
9-14.
5.6-13.2

k
9.3
10.7
i i

* OC

t^-

TjJ

5.3

3.8-11.4

8.8

5.2-13.0

11.1

1.0-5.

o6

}\/\ fX{\fXf\

8.

ta
Bi)
(4b)

1
i
Thiamin

ii

(vitamin

to,

(4a)

1
value

MM
iii
j ! j
i

iii

(3b)

b'
*i
j

A
Vitamin

(3a)

b'
^

4 4
sam-

4
average,

""

10

15
and
Costa
range,
samples.

"

4
samples...

range,

'brown''

average,

average,

range.

range,

and

4
average,
titration:

20

average

and

'.'."'.'."l'."l"l"

tip;

wTth
and and
green
""""

amples

"age,

;
r
slicing

cing;

icing;

icing;
titration:

average

range,
average
1
I

sample

dye

s 5

ci

si
ave

si

si
average
average

brown;
~"~"

' !

c>
i

flecked

and
after
after after

with
titration

ill '1!
"

of
range,

dye

tip;
with

(2)
slicing;
Columbia;

overripe;

after

hard;
Rica;

green;

green
average

yellow
skins...

yellow,
titration:
!

"

and
Description

minutes minutes

minutes

dye
flecked
samples.

pulp
after
minutes

and

with

pulp
peel
titration:

I'd %
peel
skins
without

Costa

ripe;
average

40
20
minutes

40

20
yellow
green,
samples.

dye

clrinc

yellow;

Java;

18
yellow
yellow,

black, samples.
samples. hours samples. hours

in
Rica;
Michel;

c
in
!

all
samples.
samples.

Michel;

hours

Michel;
range,

dye
Broiled
Sautecd.

Michel;

'

rt

radja;
Sautfied

mfi E

pies.

hour
Sliced;

20
Peel Peel Peel

20
Gros

1 2

10

Peel

Peel

Peel

7
Rica;

Baked Baked

"Rnk-fM-l

Broiled

i<

21
Gros Gros

Raw
Costa

Raw

jag
Pisang

Gros

PhPh

Item

(1)

D
1

d o

G S9 C

OS

VITAMIN VALUES OF FOODS

I
I

15
oo -* cn so-* -# CN CO CM
>H

^ *

^t* Tt<

^ * CO <N

i-H -*<

OS

t^ CO IQ >-<

CO
i-h

00 SO

cn

(NO>MO
*#'

rH CO
'00 t^ OS ^
1-1

CM CM

CO CN

.-< tJ<

"5 so

i so

SO

eooo

2
p3
I

g~
w

2g
g
:t3.-b
=2.

* c3

TJ.-5

c3

>

l>

J3

2-H|oo
fl

6
-

slisl

B S. ^ 0"Z3
su
CU>

-sa-S'Sa
o o

o a a

ada
^J -2 iq

l-

<D

53

tl II O O
C3

o .3.2-5

Mo

bJO

be bo be be
i3 C3

-SP P"-" CI be;

s S

&.:

II ir

fw

PL,

ggo-oj^
B
CU

gg cu <c o o n, K tidflfl'So ?^ fe g 3 S-S a"St? 43 su_aatl5 2 2 J5* cs

T3T3 0^3
bj es
1

9 &? 2
i! : t3 "o +*
r
r

o.- (h 33

o.2 m s_

2-d2| V? Sg

QQ

S
<

o3

i.S'SPn
-

03^

<Q

rt

(a,w (CO

C8

lit
PQ

16

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE

a a
03

>

P.

so s
3a

am
.2

a .a S

OOOOOOOOOOOC
xoffloa^io^
a.

oooococccooo
lO *0 *0 U3 IQ
>l> CO 00
"

i-l

>H

! i

1C'

lO "3 >C !C

do bo
O o bJD
as c3

ooS.2,2oo'5
M

a.

83
a .a
fa
<

,-c.a

sisisssin-s
r

a
eS

"S

SO O

O O 5

2 2.5.S- Q .c22aa a

S2o
S'Sjl
=
,

o|S|
- =3 oa

g-s-2SSifrt*isSS s
c
+j
03 ..

fe

2.

.03 SSSb a a
W_
.

a a ****

r'cTcS^^ t0 ra OT C B>. a * :a
.::

oo^oo W

>J

sw^a !*
.a .a

j "

*^ a. oa Sfe: -'- to J ofc l>Sjz;3 a,* o 2 -- C a a

M - O axo -18 jo5

iOfn
I

.S&8.S

OS

S53o

q^ O OT) OOOOOOOOOOO-OO S.Sl2

.

OOi'*' C.Q a a c.o

03

co dq ra E-

5.2 S g,s

fi

sea

VITAMIN VALUES OF "FOODS

17

00
r-"

>os
*5 oo i

iOOO o o
.

t^t- io

e>

eccs

co >* CO IM

oo

ooo co
co >o CO CO

sfi

W8

cs

05

"3,2,2
!

PHP
fkH-U
CO

it;
i

5
-

ffftQ a SflJ jh-O m w O

22

^^; i.S
'.-0.3'
QT3 ec-^

i.S

! a g'

3
03 rt

1 S"
O
03

a 8

aa
a o3 *

Q..Q

d 2 2

+3 2 cp+3

"O

03

a g

.0

3'S

&

03

II
;

5
te

II

:&s
- tH 1
<ri

s-

T3

Is 8. 2-5 .ess

3.S S.S 1-^

^ 03 in o3

2 *" CO OJ^CO co Pile

S *O ici

-*

33

31 Co

59
few
.
03

O O a

os

2*

424615 42-2

18

CIRCULAR
t-
References

6 3 8,
C3

U. .
00
0 IM OO OO

DEPARTMENT OF AGRICULTURE
lO
t*-

OO

OS

HHHHO
(NCNN.-I

(8)

(7b)

ii
Riboflavin

N inn
1 !

in
'

ii
! !

<=>
(7a)

'I!'!
|

s
!
I

S
j

D
Vitamin

(6b)

b"
|

;|
i j

|
]

j
!

(6a)

fcJ
ii

I! ]|

j
]

iii III
100

||
| !

(5b)
acid

(J

"9

-+.

US

C)

<i

I-

(vitamin
Ascorbic

.vh
(5a)

HO

C5 00
i i

<s~

v
ii ii

ioo-<f

i^t

r **

OOO-* <*! 1-1

.-H

BO
Thiamin

&
.

i*#e*ii

iiei

iee n0
i

ii ii

(4b)

Sj
.
i

Iii"
i

ii
i i
i

joil
si

||
ii

(vitamin

ca
(4a)

e iieeiiii
i i

SI
.'
value

ii
'I
!

llii

II

II
II
!

(3b)

Ii'!'
:

:
|

loo :ss

o
|

A
.
1

(3a)
Vitamin

b
^

II || II

'.

o 1"

II

4"
|

|
1 1

|
1 1

II

|| II

10
dye
New
methods

10

10
iars.

been

1 o

10 -a
had
titration

reheated
average,

re-heated

average.

o
P p

=
c C

loam;
method:
Massachusetts;

I
o

1
that
titration:

1
months;

~.

clay
sample

dye

rat-growth

5
03
months,

03 03
months,

v:

months

dye
soda
titration:

% o
bfl

>
1
X. ~z

> H

>
'-z

sample

of
(2)

Ontario

rat-growth

Maryland;
respectively:

8
Montana;

8
Montana;

it
-.

8 8
stored stored

jars.
samples;

"c3

with
samples

Z
stored

10
03

a.

dye
on
Description
July-September;

stored
canned

7
months.

-'
canned

c A d u c
S
s.

PS
bjci:

H
.

minutes

minutes

minutes

S
canned,
average,

average,

titration.

Maryland;

grown
October;

c
Z

Florida;

November-December

titration,

canned,

from

40 40
dye
Lake;
Boiled Boiled
January-June

Stringless;

45
minutes.

8
stored

Stringless;

canned,

canned,

from

3
a
B
S
pq

c
00

minutes.

-r
jars.

minutes;

00

be

dye
Boiled

Liquid

Liquid

Home

Home

'5
Raw;
Burpee

Home

Home

Raw
Bountiful; Bountiful;
Bountiful; Bountiful;

titration.

Raw
Burpee and

York;

C if J= | C a >.x - B = a

Blue

H
'pods.

<5

.-

0J

Continued.

snap

(1)
Item

Green

Kidney:

Bean

VITAMIN VALUES OF FOODS

19

ie*o

**<

iii

ido

*-**

iuso

;38

.2

h O

CO

Q^ M^ CO H
I

C3
f-i

te s

M
03 03

as
To
1

1
no.. .ass

c3

M *
03
I-H

IT*'**
03 o3

9*
,

o
O

fl

03^
CO
fi

Jr Sa3 9 OlOO
05 05

*-S9
03

O
l. o3

-gga
o o,
O
P
03

>,*> j-ow

i?^

-^ 3
05^
h>.

sal ;&
3
_

>-

2S-2 m
2 O

,~

03 05
05

I*<CGGQ

02 CO +f

III
05

Il5||lll
1^
05

^p
.^05

o S H

t-l

03 03 03

J3

20

CIRCULAR

6 3 8,

U.
a

S.

DEPARTMENT OF AGRICULTURE
~

F^
References

o a

CO

'

(8)

(7b)

SI
Riboflavin

(7a)

!
D
a 3 a
i5
r*
"3"

3
3

nn
epi
(5b)
acid

lace
esss

C)

(vitamin
Ascorbic

o
(5a)

r
5=.

ciajeo-*!

*>*>*ioot

po as p*

ri

a>

Bi)

(4b)

Thiamin

(vitamin

(4a)

value

(3b)

-4

A s
Vitamin

(3a)

1
*5

If
I 1 o
-^
eS

"3

c c
E
_.

o
3

I o
>.
C3

a O

a
sample

"a"

_o

B O
i

73

>>

>

I
c3

"3
CO

1
"S

bio

',

'-

"

z
ee

3 '3
e 8

'

! '

>>

o
"C
"3
<=>

u
til

of
(2)

c Co

>>
Ss

"S

-a
Descriptiou

o
B

o
e

o o

c Co
1

B a O
o

s
I

H
-

CC
o o
CN "S
er

'C

e*

hO
a
-.

*
a

1
-f
"bi;

3
1
i

It 5 5
^^
H -gg 8 3

-a
sa t

M
o
>*

> >>

d -

> >

1 5
o
c
^ - i o

SJ*
..33 Tig

c
C si UK a a

C
a!

SC

t:

c
a

ggc M bog
S^S F

c
r

.2 1 a a 55 c s e c fe-J^ > i Pis ej c C OQ..C c

c
fcj

Bi?

S c I
-r
a c
:-

W
'/.

a
en

3
1
3 >.

-^3

.gg
.-

a
6

_C

1
rtKj csa:

^"H-a-3

aa

c^
Eh

a ^
(1)
Itom

St
c>

68

VITAMIN VALUES OF FOODS,

CO

21

INNN

CN

00

(M

<3>

**<

e*

so

a^

23

[>.'

c^i

^5
i-^j'cl

d G o

"Eft^ Ofl

"c3 03

fe.2^
o3

T3
>-i

s-i

S1S

,280

03

sa
J3 <u

.9(1)0

lllllllt
a
a a
.2.2
1 2T3TJ'

^.
P2
.

2a
^j *2

a 9
fe-2

>>

w>,g iS H
.

.2^' ac aao a 2 a s?
(h I- 03 03

o:

"-'
o o o o

^^
03

03

w -^ a 2 S !" 00 c3 o
Cut,
,.

831,81

s^S
^ .a ^ ^
*<

03 03

03
"t*

a a o > s

S3
C ^
53

"H CG

00

gig'S S~g*Ssa SO
,

03 03

:p

00 o M M

03

^S

22
References

CIRCULAR
g
(8)

6 3 8,

U. S.
t

DEPARTMENT OF AGRICULTURE
CO to CI
263

N M MM

|
263

es>
j

(7b)

* II!
Riboflavin

'

lo

II

(7a)

II

S|||
||

D
Vitamin

(6b)

t>

s
(6a)

j
|

=>

III

||

(5b)
acid

ihu) imnnh
1

iffJccsD

imc*h

iee*rmnN

C)

(vitamin
Ascorbic

Ico

111

,oe
(5a)

to-.-H

ii
j

ii
j
|

hooso <M~*ei
i

i i

i
i<n

noiooio -tfic^-tficoes

co

e*iiii
i

e
-*.

i
i

o -*

!
i

!
,

ill

j ; |

Bi)

(4b)

lM!
$111

i|

Thiamin

(vitamin

III
(4a)

00

value

(3b)

b"
~3

|
!

i|
j
;

A
1 1 1

1
i

(3a)
Vitamin

b"
t-n

i
|

ii
|

lo INtB use

1
1 i

1 l

_.

titra-

York;

York;

sample;

method

dye
New
same
method

New

A.;
titration:
titration:

titration:

on
sample
fluorometric

S. U.
methods.
rat-growth

diameter;

diameter;
._

of
(2)

dye

C C.
21-23
21-23

dye

CC 3
1
l-3

dye

CC
5
a s
diameter.

0C

sample;

York;
determinations

inch

CCC
0
0
22 22

0 0
inch

CCC 0
0 0 at at
_

t-

at at
days days

at

at

York:

York;
...

- -

York;
Description

at
New

at

at
day

at
colorimetric

A.;
New

New
days
days

S. U.

= 5 X. X. E

%-%

at at
days days

market

aX
-3

%-Y\ at at

days
days days

days

New

day

2
inch
(bush):

2 4 11
days days
(bush);

2 4 11
Fresh
Unshelled:

16
Wax;
Fresh
Stored Stored

16
Wax;
wax;
Immature.

,c ,C

3
(bush);

wax;

wax; wax;

%2

a P

3 11 3 7
titration:

Fresh

Stored

Stored Stored

Stored Stored Stored

.3

titration:

Mature.

A.;

Stored Stored

1
MYellow Yellow

Shelled:

S.
Kidney Kidney
Yellow Yellow

>
Burpee

Fresh

Stored Stored Stored Stored

tion.

Burpee

dye

Burpee

dye

U.

Hi
(1)
Item

o
1

3
03

>!

05
3

PQ

^
VITAMIN VALUES OF FOODS

23

e*

ft

th

OOliOOO-^N *
>*a

cococn

COOOCOiOl
-*

CO CN <M

-*

4J
> PI M o
fl

go

20
ST3
CS
C3 fe

OS

u, 03

-a
03
CO

co

*s

*i
&s cs.g

CO

-3

03

ca2
H .2

'^5
W

.2.g^ HPli-CJ .2.saaas z 3 'aaa;ro >H

P
5r!
'

2-2 S

;^fa
""

.a
.
,

O
.3
c)

.3-0

a
C3

SO * S ^.aroo
O '
'a
I

fe 5s

-*-!

^5*3

O.Xi-H

' H
2 S
n

PI

3JjJ3

35

so' So* 'O

.St-:

20

rr-j

CO CO

rQ

CO CO

CD

T3^3 0)^3-0

CO

'

P=H

COvPH DQ n Pr CO
4>

2o.Es, i-it,wri w ^
gX
I

t_,

*-*

t_i

s.Soo y v w _; v
p> pi

'~!z;

S
'

S'3
pq

P7H

-ggp-gga o o
q

a o

v'.^ n

m v
(
1

3Jo3U4,vi..

P>

O to co CO O S
h3

S'8;
pq
xoofef

PQ

24
(8)

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
co o

co o

n o

Refer-

ences

*>
(7b)

'

Siiiii
Riboflavin

Ml

!!!!!

(7a)

Ii
j j 1

D
Vitamin

(6b)

b"'j

i.

i j

i j

(6a)

b
^

i j

i j j

',

(5b)
acid

C)

t|||
jj
! 1 !

m
!o
!

io

innn>4

(vitamin
Ascorbic

cS

co-^fc^i

i-i

cc ih

o * fi

<

Mono

(5a)

^
j
.

lilll!
1

Mill

Bi)

(4b)

Thiamin

(vitamin

(4a)

ar ? 111!
b*
i i

'mcsm h iM

ill
!
1

iiiii
!

ill

Hill

Ill
i i

II

value

(3b)

A
(3a)
Vitamin

fc>
j

-;
j
j

i
j

jiiii
i

York;
method:
titration:

titration:

Now

dye
titration:

rat-growth

pole);
titration

dye

York;
sample

York;

C
22
_

C
22

of
(2)
Jersey;

sample

dye New
(climbingor

C. C. 0 0
at

CC
22 22

dye
titration:

0
York;

CC C 0
22

C
22

C
0
at
diameter:

at
dye
diameter
diameter

at at

New
Ohio;
canned
frozen
Description

at
diameter:

at

at
days

at at

at
days

iameter
diameter
diameter

diameter

New

canned

(bush);

iameter

days days

days

d
and and
Bush;
from
fresh;

diameter

diameter

diameter..

days

diameter:

days

diameter:

days

days days New

diameter.

diameter

diameter:

days

Garden

d
inch inch
inch inch inch
titration:

Garden;

7
inch

7
inch
inch
Fresh
Stored

3 11 3 7
inch inch
(bush);

York;

3 11 3 11
inch
inch inch

19

neh
inch
Wonder

i
y>
inch

%'a
}{i2-H

}$2-yi Fresh..

Stored

Fresh

Stored Stored Stored Stored

2
A\2 2-y lb

New

inch
Fresh
Stored Stored Stored Stored

Fresh

Stored

garden
Blanched

tho

Blanohed

Liquid
Fresh
Henderson

H-^a %2- y2-H

of
dye
King

-1

%-Y\
H--H*

A 7
%-

the
%-Yi

56

>/.\2

/i
b
i:

of
Y2-H

1
Jackson

ir

ir
McCrao

S %- 5/ i J4 H-%

$bMcCrao;

Y2-

King

ITop;

Con.

Continued.

Continued.

(1)
Item
Immature

Lima

Bean

VITAMIN VALUES OF FOODS

s gg

25

.2

60

;p

3
S
03

p 2^ 3
s

EU

2^ -

"8

a<j

..
.2-2

8m

S"Si
;

III
a a 8

^"[D

is

00

66
StoJ
|FH

5 *

||1 II 2 a S| P b
8?
i^
Orr-t

-AS " P. G ftja

M fl 2 ^ 3
tl *"

*a
as*

2.2
xj^-s.S.SS p.2.2 3 a
tS-Ots'oo - o <! a-2-2 m 2 m 222 00^ o ^ , ..vnJo C O^w 22 P t3
SO
rri r*I5 . .- "^

SS^gS

II
O

^ SS^SSg.gjjg
X M X X X .2 -A

>

53 --, 03^5TS
>

o - P a ftp!L:5.H g
?

o.'O 3

>

ptnOJCQ^JK

oop L|

.3>.

sotDCQ

to -

3: M

t?
-
*

OoO5S --03 S0
S
O

-cO.3

J,

at? ^ c
<s >i > a w m <o H
i<5

Sm

>

WW hS!

O
Z

>

5 CM

la"

26
References

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE

o
i

CO 00

-h

iO
t>-

l^

CN (M

(8)

(7b)

Riboflavin

(7a)

1
.

D
Vitamin

(Gb)

(Ga)

b"

US'*
(5b)
acid

ieseo

C)

s
.CO5S0

(vitamin
Ascorbic

NCO

eo
CS

^ C:

PS

<*

(5a)

Bi)

(4b)

1
Thiamin

(vitamin

(4a)

CO

CO

value

(3b)

b*

is
i

A
(3a)
Vitamin

b'

si

No.

oa

si
reheated

%
a

titration:

_o
08

03

o
Montana;

in

t o
bO
method.

s
canned

H
o a c 13 O
dye
temperature
temnerature

co

- b

c E E
a
9
months;
months,

a
-]

i
sample

<
CO

02

II
commercially
titration:

of
(2)
dye
Description

33
'HI

>-c

canning

England;

-r--

r
E

8
sample

6
rat-growth

tj

stored

So
York;
overmature,

room

room

c
~E S

stored

a
03

"3

8discarded;

u
minutes

commercial

at at

<s

= E
weeks weeks

03

or

CO
canned
Montana;

"3

isi c
1

c a

canned,

can

canned,
titration^

CC

o"

10

S | p ^

r-

3
E

> >>
New

5 ? V
r
zr.

> >> =

fill
o
a.

>
liquid

c
after

17 31

from

from

1
3

1
can:
Refugee;

.&*
*OCN

XT
days
Stored

s
Stored

> c c
)

"C
e

si? >
.-a p 03 - oJ

dvft
titration:

Reheated

minutes;

3*1
A.:

Commercially

Direct

Liquid Commercially

ill I BE
o

1
Sliced,

J>

- c

03

'ocs

a a

ErE
g r

dye

10 S. U.

DC

>

11 D

Con.

pods

Con.
Continued.

snap

(1)
Item

canned

Green
Kidney

Bean,

VITAMIN VALUES OF FOODS

K3HH
rH
i-t

27
CM

<N

OS

lOOJOO
-*'

co

i-i

CO CO *' t- *' C5

oo rH
t--

00 00

rH

CO CO CO CO

OO ooo rH 00 O
o
Tt<

CO

SI

a
03

"ca

g a

1
"S
co,0

OtSO
rtlu

d d c3 G

aa..
CJ r>J

-^a as&

_;

rd

r-l

fl 2 SJjCi

r2 P.
c3

J3

rH

"fH r^J .j-

ins in
n 033
jsto

i
g

^O

If II
co'^'^'S;

HHri S" BSa-S OJ aH c3 .S.S.2|||S -g 8 'g'S'SSifil a o a o

-h.S^S E a a a P.a+3 mS gf+s p
03 <S 03

co co co a> a> a> os a

&d S S'Sa
c3

asas
Q
-

=1

?:*fi E &S S
r*

co
J

.SP2c8

..grdrCgHrd^grg
>~ >>d dt- d d

SPScl^rd |S,S r. tx - to c += .

2br52^d'2fl
<t>

JJr-'O
p,

O
.

53

rS

Q S33 C
-'

aii
P

d o o

03 oO X) 2

00500 g^g .-" .ji

5 03

SpcZoosSs
.

^H

rH tH

flj

bfi r

>T3

CPr-j

& & o o
1-,
s-i

fqpqpqpq

rr ?

ja

i.'gocj-SOO-SZrS 03.O 03

"2
8a

is
^a

II 3

S3
M

>>

28
References

CIRCULAIR 638, U.
cn
(8)

S.
e*

DEPARTMENT OF AGRICULTURE
K
oc

<M

KS
o

*^

si

00

(7b)

1
Riboflavin

55.

CO

o CO

(7a)

3
(6b)

D
Vitamin

(6a)

b"

r-

o
(5b)
acid

o
8M

C)

i
ee

(vitamin
Ascorbic

(5a)

i
lO 00

IO

CO
BQ

BO
Thiamin

(4b)

(vitamin

&.CN CM
(4a)

jt>-r~-

CO O COCO

ON sc -*

*# co

(MO

e US

00 rH

oo

51

value

(3b)

b"

A
o
(3a)
Vitamin

b'

t
c
a

>>

JC

..

l!

j 1

aI

E
_c
i

1 I
a
<

c
-

I
a
I

03 fl fl CS

Sp J3X.
sample

31
E a

V a

T
C

b a
D

g
o

c>
t

fa
c
e

C ! -y b >

O ii

^E
T

at
of
(2)

i
E

ME
IS
1

j ^E c .'
i

i >

o a

11 bo

>

E'
>

E
'

Description

b - as

*s b

>

gi

>

f
3

3
o

i a T
_c
:

-J

<3*

E
i

"E

si
o8

!
F

^* -T3

C
>

T
c

| I
a
1

03
E

c > 03

1
c
)

f
jl
I.

-a 3

e
> 3

-a s

c
z

;-<

>>
;
; :

II

>.

Z
-

11 11

|22 -r ;
.i
b
".

h
-I
o

:~ Sj5 c :.":
-

JHj -Jif*

a
1

is

I
-

m+
E3

Sa
i
|

e ?.
-t
c

:3

T
_

;l
c

!*? 5 "3
!

g*

C
e:
:

>

c c
:
3

: E e> c

c>
1

E c
c

a
:

>.

: !f
-

l^f
-S
c; CI

Ei
g=
(

..e

?lj."
6
j

fl
i

l<
^"^
1

51
.

;j

:W
3

::

=: S

>
<

c Z

i\
1

3"
<

2 :

> S 3C <'"3

:
..

0|
C3
Jz;

'~.
i

~
oa

X CXk

a 2

-c
<

h
'

1'- JC 3

:
c3

>^ u

>J
j

<

- rJ1

3
i

C o a

to

ii
c

\\ B
:

^ 3

5a H 3
:

tffcJ0,i

E3f" 5,5 J

9 a

5^

o^
PQ
c

3
<3
t

a
s a

(1)
Item

3
*
S3

3
1

> >

If!
c

Gr
J

VITAMIN VALUES OF FOODS

r~
t>-

29
OS 00
Tf!

<m

(M

CO

CO
(M CM CM

^3
S.

55+3 w-^ S 4^ s a >> a w a

s? .fsls
M
Ph
(n <n

i
03

.2

o O a a

in

C
-

"SmS

30
References

CIRCULAR
29
(8)
209

6 3 8,
80 21 28

U.

S,

DEPARTMENT OF AGRICULTURE
O
1

T-

126 290 204

<32S

IC
i

PS

MOO

OClS^^H

OMOOC

5
(7b)

Riboflavin

(7a)

S3

ii

is 00
j

1
fcS

O ICW IN
i

li II

D
Vitamin

(Gb)

(6a)

tJ

(6b)
acid

C)

i\
CC

s: ee o

(vitamin
Ascorbic

cc

t-CD
(6a)

i>:
i

-I o

NCOM

CO

CO

oo
-s5

'

12
I<n

'

Bi)

(4b)

Si
Thiamin

(vitamin

(4a)

|
value

*
j

jo
C3
i i

ceo

o
::

(3b)

b
i

o o
i

a?

A
o
(3a)
Vitamin

o
I 1
I

s
i

a p
3
>>

rat-

'd

O -

i ,

!od
jt>l

..

"

g
sample

g |

- 3 c 2d A C
_o

III
Maryland;

!
i

I'd
i

2
"c3

-2
-

d d -

! <
!

W
;
;

Is-

'

."5

>
of
(2)

i
"3

s d

if
i

; i

g
**>

.3

rM
i
cooked;
i i

T3

5
3
method
.

method...
1

p
*S

_g

1^3

ea

:s
i i

i*

s -all

"C

method method
1
i

~
>

bO
hi

>> "3

Description

r = |1 2

o "g

'

il >.
i
: .

ijj
Bprlng;

titration

T
rat-growth
bradycardia

Ii
titnition

<i <i

c
If

'

I'd .5 o ._
'

c'

^=.

3
fhiorometric

111
:E:
O Q
c

QQ
S3

- ?
^>

* a
99

ill
1

1
.2 -3

dye
thloohrome

I o
Carolina;

l<-arly

method.
1

E2
dvo

India;

c
= =
?.
r.

s
<i

,'

8)

J
:

0is *-

- -

1- :
7.

xO

O OOP iPh'o "5 o

pq

=1 ;.2i:

J4

s 1 1 1
O
t-

A.;
vvonderiul

growth

|d
Loavcw;
Tndia:

[England]; [England];

S.
c>

Sonlli

DC JO

o
U.

GO 03

(l)
Item

a,

O
c

S
1

A
9
a
pa

u u n

>

C3

VITAMIN VALUES OF FOODS

CO 00

31
.

MffiHHO OOO^HO

oa

O NN

(
i-l

COW.

t^

O
CM

CO
<N

CD
I :

s
Eh

KO

OS p.

CO

p*i
00
1
1

O
i-H

o (M O

t>-

t^ iO
<
1

o
t-H

o 03
i-H

ih ci

o ONiO rH CM

o CO
CO

io

C5

o
r-l

-*IO

o oo o oo

..

...

ratspectro-

! ?
York;

Japan;
...

> IdxJ a e
!

percent

moisture;

> >

bradyproportions

microbiological

ta

..

% a T3 X! o

rig a

bradycardia

a
moisture;

pi
'd s a a n

25

3
England;

% "
-i c
a3
fc

jg

market;

percent

New
method..

$
to

in

and

-a

1 O
03

in
68.7
percent

and
!

a IB Q O

Boston

*
packed
method
method.

! ;

F o c A
c
.

bran

flour
England;

flour;

jh

c and
s
flour
whole-wheat

white

EC

C3

5
* 5 -.
s!
-.

i 1 CO
if

64.5
fish;
rat-growth
microbiological

c P

c
i

o
C3

t
-d
germ;
percent

| "5

a
the
sample;
muscle;
respectively.

-a

1
s
-d

^ -d %
-^ .xJ

method.

1 1
Si

.Ja

a 2 5 o R 5
-1
Commercial

sample,

rat-growth

of
lumiflavin

method.

method.

A.;
A.:

o 5 a

1
a o

E
<t

i s 5
pi

a 8
as

f y
3p1
a
no

c -5

muscle

back

S.
S.
lumiflavin

B
-

5 2 5
R

1 S a o O

c a i
a

a
white

^
T3

p -

in

75
method.

wheat

ofico

IS i
c
en 05

from

with

o p T3 oq
method.

a
c
-A o 5

Commercial

U.

methods,

growth

U.
*
Beef;

s
\6

IP

graph^

[England!;

Japan;
Pickled

pq

o
-

c3t3
Made

occurring

cardia

treated

6 do -3

Cfl

Back

Beef;

pq

3 X 6h

C3 fe C3

Made

a-

1
03

MS

c3

u u
s a o
cq

11 a..
s
o
as

!ST3

<_

!>>>

sssa

32

CIRCULAR
CN
r-l
References

6 38,

U.

&.
-f

DEPARTMENT OF AGRICULTURE
CM

OlOMfS^

"n N

(8)

8^

(7b)

I
Riboflavin

(7a)

S
(6b)

D
Vitamin

(6a)

(5b)
acid

C)

S
CN

(vitamin
Ascorbic

(5a)

t
&.

Bi)

(4b)

ill
81

e US
o o

o
C9

OS

e
e
5

i
Thiamin

(vitamin

105
150-210

364
150-270

386
1,230

(4a)
Meg.
240-270

value

(3b)

l-H

A
Vitamin

(3a)

m
wheat
method.

id"

14
33.6
bakery
Washing-

14
rere-

brady-

a
o
S3

e3 i-

from

from

crust

crust

"S
prepared England;

5 a
bradycardia

loaves...

loaves,

a a
J4-inch
composited

flour,
:

6
composited

J^-inch

bi

*g
sample

P=J
for

c3

removed;
!

parts

for
moisture.
"enriched"

flour;

>>
;

moisture.

"d
slices,

+3 jS

03
1

slices,
method:

<S

of
(2)

25

a a

n
a
CO
co

average average

2
thick, thick,

of
England;

white

b"

a
_r:
Description

mixture

parts

a
added;

5S
<c

a i> w ._ M

75
method.

-J
CS
malt

bread,"

and

i5

a
.2
cardia

** S g| *.* 5" oZ
; ;
:

md *a.s 60 w +a
>-

l-c C3 o Sfi

c
;

o
-d
00

slices

of
percent

of

titration...

i i

percent

portion

portion

end
rat-growth
commercially

slices,
slices,
moisture.

J4-inch

J^-inch

dye

o
CO

bi
tc CO
CO 03

id

bi

CD

CO

> i a
"> ^a -5 bo o

...

'

a
c

,o

O a i >> CD a > -5
<v

39.4
23.6
}^-inch

O Ore
.

o a
CD

08

O
C;
with

whole

whole
crust,

inner
crust,

inner
Rumania;

CO CD

percent

S -S 2 *a
C ~&

do
White,

germ
"Germ

6 to d ^a

moved,
loaves,
loaves.

moved.

D.
sample,

Fresh Dried

Fresh

Dried

Fresh,

Dried,

n3

pq
Made

<

ton,
Black;

.3aS CD a3
a
(1)
Item

X3

a ?L8 o

I*

VITAMIN VALUES OF POODS.

fiOOO
CO
C -J -H

33

!o

MN
t^

t^.

CO Cp

00

"ON

COCO

i-H

2
TJ
cjO

>d
I'd

a o a
a
"So

EJd

CD

J3

rri

+J"
a-

2^5
a^s

I.-

i-S

c3joig..2.S

a-

3S'!

".

ssa
-d

ir cj

a w o .2

gf S3

=3 P >> a 2

2d?s

^^

^aaa
o

s^-g-d od g o

03

2 "d

w w

cot

>>T*

^s.aH'-3 ^ . a >h

c:s

II liililllfSlll^ if SMS "as* SS^SaSs B ^-S

cog

ag?Ia
hJWO

t>6

MHO W

o a o n a

&j

cd

-TO!?

CD'S

5.3

42461542-

34
References

CIRCULAR 63 8,
rH
i-H

U.
Tj<

S.

DEPARTMENT OF AGRICULTURE
CM
3 <

KlO

lO
r-H

H
(8)

i.-*

OO OO
<M

CO CM

O 00
<M

OO CN

00 CM

O 0O
CN

O 00
<N

(7b)

1
Riboflavin

(7a)

D
Vitamin

(6b)

fc>

(6a)

C5

o
(5b)
acid

C)

i
O
>o CN -*

(vitamin
Ascorbic

00^
i-H

(5a)

00

s
oo o o o r io es M cc
(- ifl

Bi)

(4b)

(D 0 14 us s r <o

Thiamin

(vitamin

.lO
(4a)

lOiOOOOOON

>-H

COi-H

-*cn

value

(3b)

A
(3a)
Vitamin

-5

'5

XJ

03

O
>

A "5
a a o

03

a
_c

a
a
<2

a o
s
=

-a
id
b

>>

-3

"7

P
id*

-3

C3

>
CS

to

17

o o >
-

j=

<

>>

r)

1
is
sample

3 *
o
"3

o
"3

c o :a
=!
"35

m
3
"3

>>

>>

12
(H 3O

a;

13

of
(2)

1 ~
H 1

M
o
>

'^

"S

1
w o W
a
.2

3
a

-3
-_

"b"

a
^o

I
d
bi

1
O

Description

1
"3

> 1
"^

| 1 be 2
g

-5

;.

3 >
% a 03
o
-3

n ~

3
a O
c
If

SJ

1
r:

O o 2 3

'

& O
t? J3

o CO o "

H
co

D
CO

co

'bio

_g

3
i

5
cd

^2
;

1
03
i

^3

3> 3 3
~
'3

o^ gJ 3
3

O H
73

3 3 a o w a

& *2 >

2 >> If a S > ^J Z 3 3 o< ^ o m a 3 w O 3: O | X .2^ a s = S"3 X gf CpH X 3~= bJ. x OH, X 5 3 "33 3
"5.
EU

> d > o "3 z 5 c

3 - c

s !-a CO
,d

3 3 0! 2
03

- >>
I !

6J a|

>

i?

g
_

w|l

(N 3 >

x:

3
..

_c3

'-5

*3

(1)
Item

"S oO o 3 132
1

c
c -

s.

VITAMIN VALUE OF FOODS

OO

35

NtN

<M

.-H

<NCN

Ir-H

H(D

s
a**
+3

&
<J DQ

g^3

a o

so
.

go
k>

CU

Q
CO

T3

It

a
fe-S

^2 o
2

325
<B 03

t> <d

"3
o3

g44

W>

-t- 3

(->73 03 S cu ^ 3 N3 .. * 8 R H CD--3T3 ^ a art O 3'S O'ggcB 02 .o 3 t-'g 3.3 to .2 a CO -<-*3 3 a B S 1.3 03 ^02 .2

.2

!r

<a

.-

^02

gas's w
3 3

It03

bo

a o

.3

x]

CD

78 \

bL
-

03

o 3 3
<1

fSRi
H

^ 3

V<J
PR

a o o fll

3^13 3 3-3 3-3 ppccSmpq pq

a

POP

o H-S

PS*
a
3 3 <u o M 03
CO

U3 OT

Sj3

30
References

CIRCULAR G3S,
o 00
CN
(8)

U.

S.

DEPARTMENT OF AGRICULTURE
1
o 00
CN CN CN

OS CN

(7b)

I
Riboflavin

(7a)

1
D
Vitamin

(6b)

(6a)

fcj

es
(5b)
acid

C)

ao

co
es

CO

so

(vitamin
Ascorbic

Offl
(5a)

OC

Ci OS

uO 00 o MO GO

COc

2Jo

* oo

Bi)

(4b)

1
(4a)

Thiamin

(vitamin

1
value

(3b)

fcj

gg to cc
eo
t>T

A
(3a)
Vitamin

fcJ

CD

is*

4-J

>

"3

>>

(1

g 1
hi

o
js?

>
03

3 *g
2 3

CO

>

>

co

f.

&
CO

O
>*

X3

X)

J
a

1
E o

f
p

S
03

g
ft

a
sample

O
p s 3 a

K
3
l-s

p a a a
c3

hi

5
o

Ha

if
of
(2)

o CO 2

i
*c

i" d ** O 3^ 7
2
x
a
*
,

1 1 2 1 T < 6
"3
CO

M
1

_>

cd

p 3
p"

Ha

a
co

>-2

g
ti

S .a > *i

60

1 "
\

CO

>
CJ

5?
CO

K
g
.

Description

cj

"3

p
i?-2
e3 03

s a

*
>

fe

a 2
g.2 5-g
t

1 1
CN

ll M
co
CO

=3

"3

3
ft cc

_
CN

> ^ 2

^
"

O
>j
eo

CN

.. 2
^.2-

1 "a
co

T3
J

"3 tiX3

x:

1
'co

2
CO

1 z
a

'a

*
o

.2

> 'a

ft

t>

55

t
"3 '-3

^ jo i-C?
o

* gt
zs.

? 2
B
ti

a
K
or

s
03 CO

i-3 ?

"3

~ 5 P

E c--2^
a

ll
E

j'P a
3"
t3

a
"3 '3

ffi""fq~g.cq

09

a.

O I*

Si'|fl a

m |-

<

<

E-a S'3

d O

fll
(1)
Item

Oft

is e.g
gg
B

VITAMIN
y~4

VAI/UEISi
<N

OF FOODS
O
<N

37
c

"<

CO

00 <M

<N

-<Ti

32
co o

"2

a
1=1

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as
b0
03

OT

.2

'3

'3

.9o
9

03

O
C3 U,

lllil
32 oof
3a
WCQ
"go

<a ca

a^S
S.2 S 2 h
8?

.9.9 X3T3
> a>

oo >

0>

**

a> c3

cs > s a> w O rt M s-s :..

_,

If |Si
a
s?h^

ss&2 B.2 a.s ~g^

tuO

g> 7"

^aooS
92
0

if if -so 5W
O O
Eh

o i *

0^3

>S
9
03

Is si
*-

d l? >~ :

38
References

CIRCULAR 63 8,
tO

IT.

S.

DEPARTMENT OP AGRICULTURE

COCO
lO
(8)

0<0"5C
i-<

CO

<

<C

r-lCE> OOO

03

OO

5
(7b)

'

iii
i

aiiii!
Riboflavin

iii

Mi
111

iii
111

iii
111
||
|

est
(7a)

1111
i||
|

Sjiij
D
Vitamin

j!
i

III
iii 111 iii iii
I I
I

III
iii 111
0000
r1

(6b)

b s

i
j

1111
-<U3

111
CO COCO

S SJ
(6a)

i
i

i i
i

i i
i

i i I

i
I

I i

CO-*

ii ii
i
i

i i

i I I

"?

I
i

k;

iii

*i

** o

(5b)
acid

0)

i\\\\\\
69.6

(vitamin
Ascorbic

(5a)

Mg.

ta
Bi)
(4b)

1111
iii 111
i
i

111

111

a;;;;.;
Thiamin

i
\

iii
111 ill iii
i i
i

iii 111 iii

1 1

(vitamin

(4a)

test^iOOCNO *!

ooooo
r- 00
Tfi

1
I l

1 I
i

I l

^
value

iii:
j

iii ill ill iii

,'

(3b)

fc>
k-5

iii

MM
i 1 i i

A
Vitamin

!'!!!
i :

.'

640
(3a)

690
2,140

142

879-

993
8981,972
2,090 1,340 1,000 3,880
1,080-

200

670

U.
I.

1,
940-1,

1, 1,

1,

2,

1,170-

6,

i fl f

\
ratspecJutland

f l J\

mixsilage
respec-

England;
fermenta-

November

drought;
commercial

method.

and
grain

spectrophotometric

sorgo

Kansas;

from

C;
D.
sample
farm-produced;

methods,

and
Denmark:
summer
rat-growth

method.

pooled

hay;
rat-growth

hay
drought;
farm-produced;

butter,

1937...

alfalfa

of
37
(2)
Washington,
rat-curative

prairie market;
Kansas;

cows;
through
winter
Denmark;

respectively:

method.

1936-April

Sel
Description

England;
titration.

on

on
spectrophotometric

of
years;

summer

method.

1934
method:

method:

1937

932
1933

cows; cows;
Emarginatura

cows

London
mixturo

cows

1
1935
December

1932
Danish
rat-growth

of
methods,

dye
Buckwheat
Buckwheat

and
1933
1933..
Ayrshire
Ayrshire

1934;

2
over
Holstein Holstcin

breed

1936

obtained

during

on
1933-April

August
January
Rat-curative

August

district

May-October

Ohio;
method:

grain

mixed

trophotometric

Rat-growth

May

for
November

Japanese

Silverhull

October

August
rat-growth

April

for
method.

live-

RyeVirginia;

Wing
tively:

Kansas;

samples;
Purchased

curative district;

tion

ture

Greens;

and
From

Average

Jutland

From

From

From

From

Con.

(1)
Itom
Whole-grain

cow's

Buckwheat

Burdock...

Butter,

VITAMIN VALUES OF FOODS

39

\
<

<3>tO

* CO

00 i-H CM rH >* CM CO

88 iOCO

oooooo O
00 lO iO (M
^t< r-H

oooo *
00 t> t~
SH

O CM

oooooooooo
M"OlCjHX<*MIMOOO
p <m" c J cf esf cm~ <m~ co
co"

c6 co'co" od cm

cii-Tcocd

co

&

:-*

I
.a

sal s
c3

5 cm CO as
CD c3

%
as

a
CD

!r>.

& a
9

M
td
-

O
-s

^>o

2o
^

.o a

S.33 SS, o o &g| o w y w aii n m .- co do S3

5s
^
i=)r

gco

S
>>
I

c^

ag-g^ts
Jfj

ShCOcocm

>
Ion
rati

cs205 d g

floodfen
a
to

a<:,Q
Ph

>><0+

ga

^a % o Sa M
cd cq

cl

> o
7i

CO

CD

raw t-CU

don

bjog-^
ft

Co +

O
h3

<<

03 P)
t-1

fl

of o Mo M
Hi

c3+i
+j>

bo

SI
^ > CO
C3 Si

.2

40
References

CIRCULAR
08
(8)

6 3 8,

U. S.
00 CM

DEPARTMENT OF AGRICULTURE
2?

c^

CO *! CC
CN

CM

00 CO

a > o

X ^

A
a

x?

-3

^H CN

OS OT

CN
oo

CNOS

0>

CO

O O CO
oo

P^OS gpCNCN
13x1

00

o
<^

a s a

(5b)
acid

C)

I<1

(vitamin
Ascorbic

OO
(5a)

Bi)

(4b)

Thiamin

(vitamin

CO
(4a)

eo

>

^ cooes -^.-TcN CN H
.
!

OOOO .MCCQiO

OO CM 00
t^co
<Nt-T

OOOOoOO NW0310HO
co

o cn co oo -* oo
CNCN

o oo COT*
CN

Ocn

ooo OOO oxoo

lOOSCO

OOOOOO r^oo o
tC^T co"CNCO
CN

co cn r.-l CN 00 00 00 t-

^Hi-TeNCN

-i

(N^T

8
P.T3
'

f a
C3

ifi
ill
S
H
*fe

o a

XI

; ,

e9

o a
03

s-fxi

to
03

o o m
.9

-a

s % o 2
P.
be

ti
(-

fcO
i

XI

^
a
C c

i
t

p
_o

CD

t o
B..
o
! I

o to

sj

co

1 23

>^->
i

1 o Q
.2
.9*

go
cn"

Jg

*""

O
OQ
..

Z5

ssfs
s 3

llij
CC
1

i| !
" p, 82
c3 CO
CC

o 3

a
t
c o
c S .2
cc

21

c
C
c

a?
W
CU

*
c

|
|
a

_c

|
=
s

:
"c:

3,

*- CO

o
CO

rfh

-2 S|
fe

c^

& 2

!> c s c 15
*
f c

p.xi.2

aisc3

a
O
CO

c3

c3

SJss

l|s
2
a o

E*

lal 8 *b p SxE bags q OES

* > ca ~ * XJ >> fe 3 fc

g-i

i?

s-e

ajXJ

CN
-

{^

as X XI 2 1 o2r o 6
cs
fc

gas 11
go
f>>o

"E

&
S3

P
3

t
"S

o 2
cr

tJ

..53

c3

C
P
CC

\
1

>

Sis
a o

ec c-

<i

x"^ toX
g
-

> >03

>-

w
t>
cs

cr er

;
<

sga . a5 = > .a o^
3

>

>
0!

t> 08

C s e

c
c
j^ CO

CC

o CO CC <<

20oo

ga D

o
a
*i

CO

* 8
a

O S
1

-J

h
CU

VITAMIN VALUES OF FOODS

41

>0

(M

OOOOOO ooonnto oo ia o> co oo oo

HNNOlNOMtONON
i-T i-T cm" co co" CN

ooooooo
t- 0 CO CD
>

!> i-l

CN

OCO OJ

tCnO

ojfl

p,

2
"*

^5

to

i^lgljllljll:l
-a

la
as
..2 ft'

S3 1f t-if ce-S QS
1

Si-

ftd
T3 i_

-2
cS

0+3 aflot*

03 ft

nog ^s
o
3

313 o3T3

a> co

(-i

a c o o'C 35 -a>.2.2.2+13
'

ft

..Jq.2t3^3-o

^^5Sfl (N x3 ,N 5 S J'^-c-c S w

7o5

:3gggoKgB!!a*-ob p.stfl'fl'flS'S'SSssssgsg^-fi'es^'S
r

SlllllSllSl
c3SO^fift^KuS w - o O t. cu cu cu+f oo fl
3

3&
t> c3

ft

pi

3,3.c;,c.c

o o o o p o 8

sSja's**
M
H O
CD

88

w*5

g .3

g^ ^5

E>lE &,-~ " 3 a

^^s

2
29

ft

.3

^
,H CS CO t- CO CO f3

Ml

42
References

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
0

C3
(8)

CN

00

cti

.S
c3

i|;
i

nil
!

rp

o
!

S
b"

ill.!

j j j j

***

1
IT
'=3

..

HNCO "*CNir:rc

COO <M M

CM tC CNrCTj<

iflCNj rtHN|5

l i i

l i i

l
i

l i

i-i
|
| |

'
|

T5

(5b)
acid

C)

O
1

o
CO

(vitamin
Ascorbic

(5a)

O
<>
CO

i\\
e!i
!

IIII
I ! I
i

PK ~ 5
2

a .a a

Sjj
ill

MM
llll
j

Si,
1

-
<^

o
b"
i
]

>
CO

^ 1 >
*
.

111!
g
uS
i

^ss
-^"eo

ii il ii

iiii
! ! ! !

iiii iiii iiii

GOOCOOO *N-tfcxi-~ '"J"

S>

*"--

cm t so ao O SO "* <* t" n

o
p,

2
April
kale,
_

3-6
vitapasture,

for
vitamin

through
rat-curative

parturition.

England;

for

spectrographic

parturition

co <

units
bioassay:

hay,

mixture

on

pulp
units

of
October

pasture;

after

June;
10,000
cows
parturition

beet
5,000

ration

after

a
c3 CO
England;

on
England;
parturition

day
5th

5 in
.

grain
...

Dakota;

plus
.,

with

plus
from
collected

on
year
cows

day
4th

and
parturition

after
method:

P
.2

CN

of
half

.._._.

"^
cows;

1
for

South
ration

cows

concentrate;

ration

parturition
parturition..

pulp
samples
_

ration

parturition

cows;

of
after

days
for:
_

o CO

October.

samples;

pasture

half

method:

sample

and
samples;

cows

Q
Guernsey

I c

cows;

beet

above

grain grain

after

100

value

daily

day
food
Guernsey

after

and
1st

4th
value,

months

months

months..

months

month

month

after

after

on
March.
Summer

fed
ITolstein

fed
months.

I)
min

fed

fed
spectrophotometry

days
months.

than

of
through

3d,
Guernsey
April-June;
rat-curative

123
Cows

123
Cows

days

Average Winter

and
Cows
method:

days

days

ore

and
Half

Cows

Cows

method:

2d,
Average

a
From

7 30

G-100

From

From

CO

it
so
ea

VITAMIN VALUES OF FOODS

S

43

&

ooooo
HMOIIMN

t-

<

CN !>.<

iOOOOOO OS <M lO t^
I

ltOHO00
o

t>- Tf<

t> CO

oo NU3

O CN (M 00 CN

a ai
2
q
co

S^
3
to-d

kJ

C3

&>-B

g m 10 g ,o"55 - o B Boo
S-o.1
.2.2.2--sWBsj

2.9
+J
CO co 03

e
"5

oog
.2.2

s*

P
c

2
,4

B
te

1? ^
o o o
co

g2
s o n * w 3.2XJ 'B B B o-C5 co q O -rt t5 jg 2 C P^B^-f-btJhiBcst^g

cfl

ISO*
,6 A***
uj
>Jr>r

Is oB
8f
.4.0
SJOgS

OJ

ia >
03

gg
pVg
ot3
be eo
ca

BBO

Q
e
co"

O 43^3 w > 03 03
fcH

o^8 3 P.
> 8 o
.

=5

;to

S s g a B *J> "K '2 B * 3

"
!

ft

Iff

ft

o
P.

BSgSSS

o"<2.B
R-o

OT3
-~

Q 2 >>>>B g rHNCONCO

.(CMeou So

>

222

o B B>g

^2 o^
*

frS.-ieor~oo<o;q

8&

&

a|ssmi B
bo BflOOOO

28

44
References

CIRCULAR

6 3 8,

U. S.

DEPARTMENT OF AGRICULTURE
OS
CI rH

o OS

CO CO

CO CO

CO CO

CO CO

CO CO

(8)

149

J
(7b)

149

1
!

*
Riboflavin

us
IO

1
1

!
1

si
(7a)

III!
! !

D
Vitamin

(6b)

_
(6a)

t~. *, ..-1X5

i o <M CM

(5b)
acid

C)

i
4
56.3

(vitamin
Ascorbic

48.0

72.6
1-89. 107.5

(5a)

148

70.

Bi)

(4b)

Thiamin

(vitamin

(4a)

!
value

(3b)

A
i i .
.

(3a)
Vitamin

b*

OOOOO MMOCO *0>>CON

"aJ'eo-^-^Tji'

iO
i-i

t~
eo"

O O CO O U3 CO

iii III lli

with

i i i

i
i

l
i

l i

<*

a
.2
o3
on Vh
C>
!

winpounds
!

grain
spectro-

grain
silage,

dye
nitrofertilized

fer-

ration;

season;

titration.

fertilized

Wisconsin;

2
herd
winter

of
and and
titration.

Ohio;

loam

fertilizer.

titration.

same

alfalfa

fertilized

clay
loam
proportions

sample

% a o

loam
Ohiojdye

';

received

at
on
single

England;

silage,
silage,

titration.

dye loam;
silty

cows;

dve
clay

of
(2)

o u
cm
co ..

a
had
:

c c
'C

V.

molasses,

loam
phosphate

collected

cows
cows;
weeks.

2
cows;

from

3
c

d o

3 c

of
corn

dye

I. A.
method

Ohio,
siltvclay

clay

on
Ohio;
silty

clay
silty
Ohio;
different

herd

cows

4
for
cows;

all

6
for

parturition parturition

Description

h
oc

P sl
3-3 U u c
CU
method:

on
21:50:20;

grown

hay, hay,

hay,
silty
mixture.

on
50:20;
grown

and

on

21:50:20;

after
samples

mixed
alfalfa alfalfa
alfalfa

with

on

cfi
after after
values

=
21:

N:K:P=21:50:20;

grown
Special;

grown
potash,

bioassay:

shells

gi

10-13,
!

M
S3
weeks weeks

09

~.
ca

unfertilized.

ea oj
from

grain
fluorometric

10-13
Shorthorn

grown

5-8

Shorthorn

on
mixture.

on
mixture.

on

Select;

treated

N:K:P

with
X:K:P

cacao

ration,

spectroscopic

Sl-j

a^
i

Mar.

England;

Mar.
Feb.
average

10 15

cr-

c c CM CO

and
Cows Cows Cows
N:K:P

Seasons;

gen,

Soil Soil
titration:

Charleston;

Babyhead

with
Average
Allhead;
Allhead

tilized

with

ter
From From
India;

All

o
(1)
Item

T3 *>>
his

'

1 8

go
so

1! 3
ES

ce

VITAMIN VALUES OF FOODS

45

as
a sa
CO 53

a"

>
S
ir
"c3"c3 03

fto
bo

82

oSi
+* .

&3 so
=-.

03

5*^

.2

03

l_
ffl

t*

t_i

ot3 m g

...

3-3

,S

.2 si
">0 A

AAA .as a idddo'o'^ 2

ooooocjflcl coMMfflcanPO
I

asffl

K
o3

a
*t-i

If
*ft
fe'

a"
03

pi

pj fe

<M
umr
II

c
ratic

II

fc-

55'w

a s 3 "of
+3

hea

ith

Ph

2ft

03

--ar -

rj e3 03

3
>>-2 a, P,

J & -d 03^ 15 gi3 "3 8

33
T3

^
03^

"oo

03

3 8 ^^)T3-
OJ

2^3
tC

03 03

a*
CO
i

"^ 03 =8 H 'S.s.a^ n)B>"8

!

>>~ >

SS 3
o o
coco

8^^35 ^5s
V7Si<&
ih

D.03 T3 -

.Si

c3 - t> 03 03 > o3 O-C oJo

ii,s
c3-g

T3 T3 13 T3 'O rn
<D a> Cp 03 CD

O O O O OSi

^^ W "^ ^
03

?M %* mSi mH
ft*

s tit
Drum
agen;

w
ized

* few o 8$ go
be

^^SoSo222 I
T3
r

OOO

rr)

M
OT3 dT3T3'O d
r
r

dye

g^g-S 3* a>^3
p.

2
fe^Z
03.

a.

fe.g

c3

CO 02 CO CO CO -g

i+3

03

03

a3 +J
P

Mm

4^
"

>>
03

>>

9
ft

*s (D+s +=

w w

<< 03-=! T3o32 ft

O O

P ^ P ft COCQCOCQCOCQCtiCO a2o
,

46
References

CIRCULAR
C?3

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
00
'el

09

PS

CO

CO CO

co

(8)

(7b)

Riboflavin

(7a)

D
Vitamin

(6b)

Id

(6a)

b'
>-<

(7
US

QONW
(5b)
acid

>s

MM

to

C)

(vitamin
Ascorbic

(5a)

e*

M eo

W9 SO

82.5

55

171.0

102.5

Bi)

(4b)

Thiamin

(vitamin

(4a)

value

(3b)

A
(3a)
Vitamin

b
-5

id

=
New
loam;
fertilized

fertitratitra-

o
1

station);

N:K:P

o
a
!
]

a
b
e
loam;
titration.

dye
clay

loam;

dye
Ohio
with

a
c a

o
...

~
c
E
r
i 1

< n

"E
clay

loam;
silty

Ohio;

clay
Ohio;

O
sample

C3

E
i
!

3
c
i

3
1

c/ 3

1
1

c 3
1

E
dye on
silty

from

O.
i

e3
*>

a3
> c) c3
|

Q3
>
e3
; 2

clay

on
21:50:20;

fertilized

of
(2)

c !i 1il

c3 a3
E3 s
!

c3
3

a o & o
tjO

a
1

c c

i
E

Jo CO 3S
1

', 2

',- 3
i

|^
l

X
a
E c

on
Ohio;
grown

=21:50:20;

strains

sJ

silty

s3
1

grown

=
grown

titration:

D
C

o
!

j; c
1

'

if
c
1

is J
;

a
<

El .

Description

Is >i 5 it IT IT E
1

X ji a il X
is 11

if [>
<

on
21:50:20;

loam;

N:K:P
Special;
summer;

E
1

1
X
I
i

s
3

N:K:P

(unnamed

dye
clay

grown
titration.

R.;
=

a.

03

3 HX o

ii Ii 6 iCfl la IT :i \1 VI
.

ij 7.;

il ^
l

U
jo
I

~ !

1
3

f
i

K3 C
1

i
t 5
|

?
t
1

1
B
Acre;

with

Y.
with Acre Acre

silty Ohio;

a
5

6I
:

"

-_

:: t3

c
:

l*C ;

>>>&

M n

h -. s i

1
Ii

> <

!i1

N c

It i t J^
I e
i

N
>
)

iT ji c -i |S
-

dye Acre; N:K:P

Acre

on

cI

}P iC

4G 1C >

c fft

21:50:20;
fertilized

C
Golden

grown

York;
Golden

tilized

with
Golden

tion. Golden

tion. Golden

O
(1)
Item
1

a o
0)

M
eS

VITAMIN VALUES OP FOODS

47

<d

^ T3 q
cd

cd

CO

HtOUJOJNtNOC
r-t
>

CO CD CO CO CO

rH

au
Si S3

^3
.o

CD

^.2^>>
d -W _g

cS

>.

fcHOfcndP
bop

pS*3
03T3

as +f
cS

o+3
coO

So
?*

v=>o

8 do 90
il.
II

dv?

IS *s .M
:ss 2o
S
ii

*2 O <M

.a
-tf

ill
a?

Ph
ii

"A
T3

Sb

'-II
II

CD

-a.

5^

-a

.&
|
ii

li-Bi^E
O'- d
,

6M < few a *1

a^ Bm

3,d

si

He CQ."d
0-2
'

gs
2
,i-.

S3

a
CD CD

-t-s

~c3

d 3 H d

oooooob

rt

rt

111 +a
in

co

II sa
Ph

.al.s O'rt
I

fl 03

I
r"S

*
r?

>>>
d d
a.

O W ^ 3

si

48
References

CIRCULAR 638,
^H CO
.-I

U. S.
<35

DEPARTMENT OF AGRICULTURE
<

"5 H iH O CN C5 "3 t^ C!
t-^

CM CM CN ^H CN CS

CO CO

*# CO

<#

O O N

lO IQ
CO

-H <N

OO <M

(8)

(7b)

*
Riboflavin

1111
.

ilO r+

i<N CO
,

o to

cC

(7a)

D
Vitamin

(6b)

(6a)

us eo so
us*
(5b)
acid

fl<"

i***a

US

*"

o" t>*

irt'i*

'

190 *

ffOOS

C)

i
9
(5a)

2
i^
i

(vitamin
Ascorbic

US
111.6
5-102.
i

r
si

30

40.3

24.5 24.2 42.7

40.5

eo o >*

48-180.

100.

54.6-169.9

50.2-100.4

60.7-180.9

so

/\

T2co CO
i

69.

ii
i
:

Bi)

(4b)

*
Thiamin

(vitamin
.'

55.
(4a)

So

value

(3b)

>-;

A
(3a)
Vitamin

H3

=
Texas;
various

N:K:F
strains
discarded...

included

titration.

method

samples;

from
method

c
liquid liquid
discarded..

with

and

5
method

dye
cabbage

sample
titration.

a o
of
ta
(2)

varieties

z
-:
liquid
hours, hours,
titration:

fertilized
fluorometric

a ;c
dye

H o
a
Ej

range,

A.;
cut

titration

titration

30
titration:

00 a

1
and
fluorometric

S.

fluorometric

method

,E

1-2 1-2

a
loam;

Description

i
>,

z~7
O "C
range,

U.
1935;
freshly

c
water,

dye
water
water

dye

dye India;
India;

clay

dye

Ct
is

.szz
and

jc
.2"

average

A.;

ci

g o

e in

in in
Germany;
Germany; Germany;

fresh;

V
silty
sample;

s OT

Ohio;

> >
a
tu
ttf

a -

! - 3 r 3
03

of S.
factories; rat-growth

r^ co cc
'

=
...do...

o o
be

!=

Sweden;
titration.

U.
samples

and
Cooked Steamed Cooked Cooked

on
Average

u
P o
(1)
Item
1

1 C
White;

Fresh Dried

do
Market

V
Green; Green
Grown

E)

21:50:20;

gc C
CO

White;

1 D
White;

Small-headed;

A.;
samples;

kraut

dye
Raw,

S.

U.

VITAMIN VALUES OF FOODS

* 8
NO) <M

49

^528

424615

42-

50

CIRCULAR
82
References

6 3 8,

U.

S,

DEPARTMENT OF AGRICULTURE
149 149 233

102

(8)

}}}}
1
t^
CO

83

32

^ CO oo M g

279

211

>

1
fc>

ejji

CN

id CO

a
ca

T >

to
"3"

s
jo"

r^
CO

o"

ceo W9

ac sr

i
n
1

O.S a
^

io

CO

ooo
tN lO CO CM

S3)

"0 CN1 Vi 00

CO

i
era

CO

eo

5 w

a .a
.2

!
CO
cji

CO

CO >c cn oo ^

I
CO

^co
1

o
.oo

_ff

>
6 u a

CJ

colori-

loam;

c
>

a
CO

l
and

a
.a
t> C3

* t
a
>

|
"o3

eo

sandy

<

a
c

t
s

_g

- '1 E

fine

5
CO

o a
.2

I
co

1
3-

| H
d
03

1
CD

"cS

1
a
chromatographic

c G
t>
Arisport

1
E

a c

c?
*""

" l

"3.
c3

<a

i
a
titration:

-i
ct

co CO

"

o a
|

|
?
_c

1 c
M
cc
E

on

I
E

E c

i
e c

-c

I <
g
D

i
c

c
grown

2 CO-^j

* .2

Kg

> c

Ii I
t.

it

c
5 c
c

:,
~_g

dye

i
method.

|
Germany;

i
c

_E

C g- I

a
York;

52
j>^

E i
metric
Chantenay;

^
c

c
[
)

gag

= nT"

gj

s c ~-

s
Pi

New
Fresh;

| J* ! c cC

g
c

c c

c3

<

D
p
:

Q O

a
Bk
L.

k c

|i >

1 E
c:

VITAMIN" VALUES OF FOODS

oco.-i.-iioco->*<ioao
i

51
s I s

t-

CT> i-h

OS-'tf'OOOCN

g
c3

CO

SB !
as go
oo CO "OCO

03 03

si it
oo
i
OO
oo

coo

lO CO
cnco'

COCO 00

V
00

O0Tt<

O>0

to

OS
'

o oo
00

o o o

1
o o 00 OS
00

o o

i
to
'&

-0

C3
t-l

! 1

d
a
.2 "3

1
bB
a
Z
t

w
s

c
"a

> d d c

!
!

I.
03^
-a -a

I
_c |c

d o
.a

ii

1 "S
o
c

t
c
,c
a
)

< ;

e
T
t
,

1
(-

03

>>

-y

a
'Si

3 p
J3

?Jg t f8
E

1
-I

i 3 S 3 <u 1

1
5
J

t E

t
a

E a>

u a c c F

..

i
2

a>
C c

o
g

c>
>

o
c E

& g c3

E
c>

is
iS M il

1
:

rl
t c

a
P c

.|

f> a)
:

g
CD

S-d

t>
z>
i

,1
;

E
_c

i
.

o c

I
W a
av
-

c
fc

"l
CD

|
a>
CC

!!
,

2 d
8

Cooked

o
I

ii
1

03

C3 C >
5

\l !

c) o g
!>

| 1 *
c

a c

2 3
i

o
fc !

s.

&
E i
c

1)

c3

c c
c

4 n
1

8*2f
5

E
c

:
"T

^ ll ^ ^o
'S-d

bli

1T
da
care

t
5
a > a>*rt

z
flu rm

1 i"e!
Fresh Cook<

3
Fresh Boile(

a
A.;

PS

3
Fresh After
Range,

LiquiLiqui

Fi

4-5

3^
Fresh:

cS-fiti

35

9 9
I

d\
Rumania

WJC
flPt

SI n't
5

03 C3r^
Maine
India;

15

HO

fl as

Texas;

U.S.A.; U.S.A.;

U.S.A.;

S.

U.

O O

o*^ o

52
(8)

CIRCULAR

6 3 8,
OB

U.

&.

DEPARTMENT OF AGRICULTURE
JT: C-.

ICO 3 N(N
cs
References

o ^h

O o _i

cc
S; 10

(M o ~i

O o <M

o n W

o ^

o oo
(M

o 55 S

o * CI

te,

Iii
c3

ill |ii
;

j.jjjjjj

ill ||i
|

ii

Mi;

;][j

iii ;ii

o
190

g
I

Meg.

b"
|

n
c

**

111

IIIIIII
; i i j
i

111

II

1111

II

i
(5b)

b"
**

iii 111

IIIIIII

111

II

1111

acid

C)

M
9.4 7.6

(vitamiu
Ascorbic

5
1.6
(5a)

4.2 3.4
9-4.

4.0

Mg.

!2
8-4

31 75

95 87 03

89

101 103

97 95 06

0.

0.

ft

Bi)

(4b)

sjj
Thiamin

Mi
iii III

iiiiiii
1
1

in
ii III
l-fi

(vitamin

ii
'
1

|1Q
I

l
1

l
1

I
1

l
1

i 1

ft*
(4a)

ii ii II

iiii
1

iiii
ii II

iiii iiii llll

*
1
1
|

iii
iii
i

1
1

iiii
iii
jo IS
icf

ii
i i

ii|-

ill!
iiii
I 1 1 I

iiii
iii

a
b*
i
:

iii

^
_g

IIIIIII

iii 111

iiii
1
1 1 1

11

111:

OO
^S*
eo

OO
cS8

jOOO
l

k^cc^h

to eo

1 i

oV

>
samples.
method:
samples..

1! 11-

I'-'f'5 -

S^3 oo oo

:;

llll

llll

llll

spoctro-

titration:

6
range,

5
harvesting
harvesting
harvesting
titration:

market;
range,
rat-growth

dye
sample
1932..

titration:

1934..

after

after

after

and and

1933

dye
method:

of
(2)

A.;
method

0.
root root

titration:

0.

glass

A.;

Boston

S.
average

tin
average

in in in
titration..

dye

C.
York;

S.

U.
Description

in In

of of
canned

mothod

U.
canned canned

York;

dye
l-3

l-3

l-3

part part
titration

dye
sample;
harvested

at
Now
titration:
spectrograph^

New
harvested...

at
harvested

at
York;

glass;
samples;
spoctrographic

tin;

canned

canned

sample;

and and and

in

method.

weeks
roots
yellow
orange
fluoromotric

weeks

weeks

in

A.;
dye

S.
ire
Canned
Commercial

Snowball;

2
September

New
September

2
Freshly

Canned

Strained, Strained,
Commercial

Strained

Strained Strained

U.
Commercial

graphic

do....
Europe;

t n E

September

dye
Outer Inner
Flesh..

Freshly

Freshly

Skin

Danamorlca;

Held July

Hold

Held
July.....

July
Forbes;

Germany;
Europe;

Fresh;

India;

India;

Early

Continued.

parts

nut.

~
Cauliflower

Canned...

Various

Dried
Carrot

Frozen

Juice
Cashew

VITAMIN VALUES OF FOODS

53

00 CO CO

cooi

IH

rtHHWi

OO

-o

05
o
"?
<o

o
a

la > o
^2

4J *aifl
Id 05 o> >-

>..Sn

o 2 a
gj

ja

g 8 M
,i3-2

SS '3 '3
-0:3

a* ..
o

SiU w
c3<

So So B*
I'd

t)

OS'

S D B ao CM -O03O
i

c
-~

IS
>bco~<

fl

IS
2

it**
o 3
>*>2Ji2

IIIIIIH 3

o 2 45

0. 2*

-d-o 5 <B q isciflai>oos

c3 c3 o3 cS 03

1 as o a
3
*3
Jj

O 0.2 2.2 I

g .PhS. 2-0.08 l-o o

P4&

glf
2 w w

54
ences

CIRCULAR
1
Refer-

6 3 8,
<

U.

S,

DEPARTMENT OF AGRICULTURE
eo
IM

00 N N 3C4O00
?5

oo
CM

co
CM

o as -ho
IN
C<l

ro

o CM

-*i

eo

-i

OJrH M o N i^
to

(8)

(7b)

!
Riboflavin

||

(7a)

x
j
j

tj

D
Vitamin

(Gb)

ti
(Ga)

lis
(5b)
acid

H n

i>O
i

cm

N
-*f
1

iiii llll
iii

i
i

iiiii ii ,i
i i ;
i

iT ^. IOM *eo
i

1
i

>.

C)

\"

*l"
e
(5a)
i

<

o
1

!
1

III
I

!***(!
l

iii iii III

i
: i

(vitamin
Ascorbic

.*hi

III! S ^iiiii
!
i i i

.iiiii oil
i
!
i i

'

o^cC'f

ocicn

eo
""*

s -# o

ao ao
.

i'

1 i

i
i

>o

o i*
t>

i>
i i

i
>

>

(n^! t^roi CO N
1

*?

coii .ii
"

ii ii II

9>

Bi)

(4b)

SJj
Thiamin

(vitamin

ti
(4a)

168"
1 I

Nil
::::::::

45
Trace

value

(3b)

ti

A
(3a)
Vitamin

fc>
*5

iii! 5
]

Mil

Iii!

ii

MM
Ohio;
sample;

iii

spectro-

England;

titration.

blanched;
temperature...

market

market;
range;
titration:
titration:

samplo

titration:

dye

sample

and
-

dye

fresh;

dye dye
range

stalks;

of
(2)

above
room
Boston

method method

Argentina;

method

at
Description

avcrago

York; July;

for

titration:

garden

and
from
titration:

York;

titration:

days
titration:

sample;

New
Mountain

bradycardia

range
Mountain

10
Snowball
rat-growth

method
varieties;

dye

thiochrome

canned;
method.

New

average

liquid
range;

Snowball.

variety;

dye dye

for
July;
Danamerica..-

dye
Danamerica

titration.

or
July;
Cooked Stored
liaw..-

4
Flowers

Utah; York;

and
titration.

Forbes White

Forbes White

Leaves;

Cooked

Cooking

Lake

A.;

A.;

Commercial

graphic

Early

Early

Stems
Thiochrome

Fresh
Argentina;
[England]; [England];

Rumania;

S.
TJ.

S. U.

Cooked

dye

Flowers;

Average,

New
Green

dye
Salt

Average

Stems;

O
!
1

a o
parts

(1)
Item

9
'*

e
Ej
Various

Frozen

Caviar

Celery

VITAMIN VALUES OF FOODS

55

a?
&CO

OJCO
(N'rH

OCOCD<NcN
00 t^

CO Oi iq t- >* C$ OS *#' gj Oi ^. i CM "* iO [g t^. to -H

jH
l6 O
r-i

NtON CN <N
l^ t*

i>6

aa
T3i3
,

2
OJ 03

aa

<d

d as o o o o

OS'S,

o o
T3-3

oo

g>,3 2 &% Si ^ff 3

m

III
oi-1
-

a-o
_ CO

?:

-t-a

*8

.2 2
X3

2b-a
5^3
r

p-t?

.2

Si

te | Q K a B+ g 35 3 *T2 3 gcc^-g eo

+5

3 305-3-3

a"

-1

o3 ri

";u

fcuo<*!

3 S33^<

Obfl

a of ^-5 s> Sri.S c -3 Z 2 3 43

I
fc
ST

Iflll
J
hi

$Q
cp.3.3
I

n^r! 3'3 3
r

mm
ca

If ills ^&
o

go fes> g^sag

MMM o o o o o o 1111 OOQ

<D CD CD

fl .3 -3

hfQO

O O
Be

-3_
SJ,"5)-3fe

Si"

3 3
rf

oouoo

o o o o o o o o o o

h3

53
q 3
3
"3. S

ol

56
References

CIRCULAR 638,
| cc
(8)

U.

S.

DEPARTMENT OF AGRICULTURE
cc

CO

cooc

CO

cocc

1*
1

o c

00 ts CO

COCO

a oj to to H ^OOO^H rH CM CM
co co
i-l

(7b)

!
Riboflavin

00 oo

CM

(7a)

3
D
Vitamin

(6b)

fc>

(6a)

M* *
(5b)
acid

C)

s
i-h <M*

(vitamin
Ascorbic

m
l^
00 OO

MS "S

(5a)

CO

Bi)

(4b)

Thiamin

(vitamin

CM
(4a)

(MM
i-l

S
3

CC

value

(3b)

A
(3a)
Vitamin

OO o
oo
fcS
1,200 2,180

000 000

750
2,160 1,810
2,400 3,070

oo CO
iH

.-Tec

1, 1,
ca ca

5,500

oim"

..

.is
X
i

dye
Dairy

in
A.;

O
!xi

"I

A.;

c>

03

a o

i o o d

S.
of
sample;
produced

."

X
S.
rat-growth

method.

:a
method:

U.
Bureau

U.

z a E
c c

E a> E
c
rat-growth

sample

P
g|
| c
c a c
.E

>>

type;

ii
milk

-o i
C

3
CQ

1 X
t
E

>

market

1
c
f.
"

X
9

of
(2)

1
1
c

from

York
raw

to
rat-growth

creamed;

03
method.

T
.

E c

Wisconsin-type;

Description

< ~g or "Si
;

+
>

CQ
C

1
Maine
sample

"Z -c
New
from

o
t

a
+.

I
;c

\&

^
Pennsylvania;

p
p

a c
E
E

England;

"5

English;

a|

-E

it
'E

b~

f
c

1
American; American;
rat-growth

IE
method.

<

1 1.C3C

>ga

6

_E

>
c
4

"
'S.2
method,
American; American;

JO
K3

'E

American;

_E

Vc
a
E

LI
>S S

*
t
c

+.
."o

^a
.a
rat-growth
titration.

English;

Old

T
c
pt

c
.=

< a

s
a

c>

<3

1,
>

.1
o:

x
E

rat-growth

"a
s

,i
c

cL
>Sc3

> c
e

S3

i,

as
CQ

c
Cheddar,

Industry;

Maroh;
Cheddar, Cheddar,

lie
Cheddar,

t
method.

.-do
Cheddar,

fin
Cheddar,

Cheddar,

<

| c PCCc

1 E S

| z I X c 2 CC O
-=

(1)
Item

C>

c >< 3
J

si 3
I
1

J (

X
1

VITAMIN VALUES OF FOODS

-H

57

.=1 .=1

OS OS CO co co CO OS CO CO CO OS ^t OS OS O -H INNHHH H H H HflNN
i

COCO
T-i

00 >#

OS OS <M <N

iH

CN CO

fi "*i

OOO o oooo OQCOOOS coco

I

55

<*<

co

^o ^H CO CO CM

o oo lO
O0 CO
CN
J~-

OS o
1-TrH

bfl

B..

cp-o

eS,q
T3

*a
d <3 s a s.o a S 53
...

a 2

a
Vx)

3
a

H^CP
cp

g|a*

3* o
cp

^
3

t3

t-

:S

a.
",-COQ

^2
O O G>H a -a

&d
CO

cp

or: ^
w .2

^a P
>-i

lis +^
bX) CD

C?

S m CP O

CP +1>

a 2 o ...
fcH

a .ss a & 2 S a

sa

53
p3

jp

>>

" f3

w S .a o g

>

a Tip

4 >g|2f rt

>,

8 .2.2

23

JS

>rt< CO

-23

g
Sep bJO p a

Si
g w 3fe M
SP

3 '3
cs

-2

Mlfiif aag,&s.s|

2 a

ssa^ a
cp co
1

.-

a a a-d O 5.2.9.3

II

o o 2 S -S
1

ci

S3

c3

.as

.2

CP CP

PhKccccco

2 n

3 a

>>

Q P

58
References

CIRCULAR
o
(8)

6 3S,
cs

U.
x 00 ^

S.

DEPARTMENT OF AGRICCTTURE
?
c;

c-

to

io

-^

(7b)
Meg.

Riboflavin

<-

to
(7a)

?i ?* t is

,ii ...

.
.!*

S
D
Vitamin

^J MM Mi
i
i

(6b)

*5

iii
!
!

t
(Ga)

U. 7.

O
(5b)
acid

I4Q6

0)

i
to

(vitamin
Ascorbic

!
.

!
i

i i i

(5a)

y^ <i

ii
;

iii
i

-*

i>^

e<i

re
!
;

L 2 bS
1

* ^2
cc r^

55

w
00
r~-

00

to Bi)
(4b)

: I

: a

S
Thiamin

iii
Ill

ho IOCS -=

iii iii
:
:

(vitamin

78

75
20-30

(4a)
Meg.

value

(3b)

is

iii

ii

*
A
(3a)
Vitamin

iii iii

S;
*
;

IS
;

gm.
average

gm.

C,
ascorbic

re-

dye

per
method:

per

D.
methods,
chromatographic

Argentina;

method

method.

on

titration:

Leghorn;
titration:
riboflavin

Wasliington,

riboflavin

months

method

sample
titration.
fluoronietric

dye
lumiilavin

dyo
White
rat-growth
rat-growth

range;

of
meg.

3
titration

India;

(2)

Germany;

method.

meg.

meat;

to

dye
India;

and
and
thioohrome

i
York;

method.

G.9
A.|; A..];
dark
portion;

Comb
Description

dyo
raised ration;

method

method

unripe;

S.

S.
rat-growth

ripe;

average

New
contained contained

A.;
titration

titration

Single
oolorlmetric

|U.fU.

half
thioohrome

chicks
deficient

S,
England;
Bradycardia

variety;

variety;

range;

ration.

ration.

edible

moiit; meat;

U.
roasted:

Thioohrome

light,

dyo

dyo
Cooked
spectively.

('(inked

from

Diet

Green

Diet
market;
Muscle,

Raw
aoid
Muscle;

"Capsicum"; (ifration:

Rflrl

and
Hen,

and
Dink Light Half

Roots;

France:

Patnai

Patnai

Ohio;

India;

Leg

Leg,

(sec

Liver,

Con.

organs

(i)
Item
weed
Heart,

Various

etc.).
Chicken

Chicory

Chick

Chlco

VITAMIN VALUES OF FOODS

Oi

59

cm im

O Oi OO <N

t^-

rH

*o 00

OS

tts

eo

0)0
odco

oo

oc^Tt<

oo

>*H
c4

(N CO CO

CO

a
2

'-3

-a

Eg
fcite
a

T3 .CS

-d
el

J3

saa
is
[_

a a O-H

a^-s

2 5 h

EH

"-C

8
p.
CO

8.g| g

SI IS
60

o g

5-2 s^a 2^ a

,y a
>S

"MB
l-a-g-o-.s -S rl v*
'O'
|

5o
jS

2
ea'O

as 6b2
...T3 -2* fe^-a 03
:-PM
,

a-1

[_;

^C3k.'^3a3 c|> O ^ c3 O >'d_' C3 ; ^

.

n -a

mOO
h

X2 -

O^-S^

i"
3

S.S9
m w

o=oBfe<iggfeM
TO

oa

OtfO

OO

3:1^2 : p

,a,a ftOja

2^*

B w g

g^g

e3F-l C3-J2

as
^3

CO GO

3 3

60

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
U5

rt

rt

S5

0.3

corco-a*

coco

to ce 'tcN N COM * COCO CC OO CO CO

t>:

CC

<*< oo t^ t-^ i^ 2 to oo "# CC CO CC CO CO CO CC CO "5 o" eo"

22
'Y ^

no = 5 p J- - - a eJ C. = o x o u < 7

Q D O O
a d _" o s

c c

St" 3 3
1

a g^^

li! "5
c:

3 k
o-3 " c

<"

so

VITAMIN VALUES OF FOODS

115

61
IrtH

00

00

(OOIHHNNCO CN WON CN O CM CN
C^l i-H

r-t i-H

S3

>-.<M

CO
>-l

CO lON^'oi <d CO CO CO ^fr "^ ^T

1

CO CO CO

CO lO

CO CN

CoScNCO-*CO

CN

CO tO

"# CO

I 8 ^5
ft

11
&2
o
CUTS

-2
CB

a E o . *J ^ rt

^e-

Boo

-u ~

? ffl CB CB

So

..

cb^
o 3
13

-3

CB ra

>>co
-

oft, 03-5+3

:9'
cp

3 o
-

S3
OT
CO CB .-4J c3 CB
I

'

00.2.0S a
be to'-5 >>+^

.9 <.s.g

.9

3.

j^
to
co co to
h

of .2 +2 .2 \<%& <i T3 ^

g
fq

g
fr

c32^^2^
fs<

^bQ

E-"CQ

iggg-a is cgPHm IPH

II

IPmPmOO

PhQ

62

CIRCULAR
OOH
References

6 3 8,

U. S.
-!

DEPARTMENT OF AGRICULTURE
lO

00

W>

0000000000-H-HC^ <n
cvi

(MO)
c^

(8)

is,ii
(7b)

ii

n\\
Riboflavin

ii

ii

II

ii
Io

(7a)

*ll
D
Vitamin

IMMM
,'

II II

MM

II

(6b)

b"
i-i

v
;

(6a)

b"
j

ii
i i

ii
i

i;
i

5
i

iiiiiiii 11111111 iiiiiiii iiiiiiii

i

1111
j

j
i

111 ii
(5b)
acid

ii

ii

!* ?

to
T'
i

iiii
I

its

r-

ii

C)

i\\
\

!|

|| COO 6pM

r
O "*
"
'

"
| |

M M
1
i

j"
!

(vitamin
Ascorbic

CO
.

"*

(5a)

63,*#
!e*

M
"

>*<

ION ^00 i-H i-l

C5

* CS 3

'

i-HNON^NlOONNO ONlO0CHHN-O3HN M^HriHrtNNNK^lOO

IO
**<

"

""

i ocoooo^^o!"^!
I i

>* *i

<N

'

Bi)

(4b)

*!l
Thiamin

II
II

Ml.

(vitamin

(4a)

*IM
biii
t-i
J
j
]

Ii

III
I 1 1

value

(3b)

A
(3a)
Vitamin

IIIIIIII
II
I
I

iii
I
j

t>

I
j

1
j

l
j

j
1

MM
2
average,

10
dye
samples;

2
Texas; Texas;
samples;

dye
held
lemons;

3 3
range, rango,

average,

Florida;

4
range,

and
Florida;

8
samples;
average,

3
samples;

titration

and and

stage

storage;

4
range,

range,

3
averago
average

dye

tomporaturo;

sample
rootstock;
titration:

and

samples
rango,

of
(2)
titration

and

greon
rootstock;

cold

titration.

titration.

method
Argentina;

dye lemons
storage;

4
method

and and
averago

rind;
room
titration:

average

6
Florida;
titration.

in

light

size;

Description
rough-lemon
titration.

dyo

dye
rango,
titration

at

dyo
rough-lemon

in
titration.

thin
average
rat-growth

months

cold
averago

dyo
and
month
titration
fluoroniotric

rango;

average,

large;

Texas;
medium

Texas;

picked Texas;
Seedless;

dye

ripo;

2
lemons.

in dyo
dyo
titration.

round; large; titration.

dyo

and
Colony;
Average

1
After
California;

samples.

rind;
Green
Green.

rind;

Fresh;

Ripo
Everbearing; titration.
titration:

Ripo

Held
months
Florida;

300;
samples;
samples;

dyo

Texas;
Eureka;

Texas;
Pcrrino; Pcrrino;

Meyer

Perrino;

dyo
Green
Green

Yellow;

dye Yellow,

Average

Yellow;

Size

Cape

India;

Fiji;

Con.

varieties

(1)
Item

fruit
'/nclassificd

Sour
Lemon:

Citrus

VITAMIN VALUES OF FOODS

in eo eo co <M CN CN CN
i

63
N N
.-1
r-H

ioonon-* lO^OOOCO O <M NHrtIN

<m

lO

K3HH

id 00

IN

NMMWOOHlOiO CO CO CO

-3*

B
s

a
a

o
33
08

->

Mil
*
3o oo

go

w
O^-o A

*-> .2 93 a 2 .2-52o o

CCO

*a

O
CD

g ~ M
t -

>"> CO

>>> ptl

as:

03

-^

c3

~ -w
O

co

g<*
if*
.9
!
CO
I

S S
03

MQ
h

^S3o.'tScr50H
E-<

S -' 2
fn

S<

" ft ft"
fcJ

>>03
>

IM

-'-

ft

tf

fePQ

64
References

CIRCULAR 63S,

U. S.
LI O0

DEPARTMENT OF AGRICULTURE
rH

HifNNSN N lO MO5HH rt
(8)

N rH

N N rH N
i-H

O "HO CS
r

r t
IH rH

t rH

si

i
I

.9
CS

SiiiiiM
&!!!!!
^
!
!

M
!

M
!

MM

i
:
:

g
(6b)

J
;

t>

i j

D
Vitamin

(6a)

fc>
j

*;
;

!!!!!!!!
(5b)
acid

r-

e>

r
|

C)

3r
1

1 1

||
CO CM 4< rH
t~t>-

r
|
i

1|

(vitamin
Ascorbic

CO 00
1

CM
'

OS d

5 69 M W* **
ra
!

(5a)

.<DCiiOt~00-* 5n 00 <# iH rH CM
J

MCO

MN>0 POM CO
to cm (M

CN (M rH

W!c! -*U5i
re

On
.
i '

-f O

OS

i4!~*?!c5ooocn W*
' 1 ;

iH

lj

-><

00 -H IC

3 lO 0

*C

00

.,

.0

BO

S
(4b)

'

'

'

iii
i

ii

ii
1

sjjjMj
a
(4a)
'
' '

||

Thiamin

(vitamin

1111111
value

M M M
1
i
i i

II
i '

M MM
i
i

ii

M
i

II
i
j
i
i

MM
i

(3b)

IS
--;

i j

j
;

A
(3a)
Vitamin

iii
i

j
i

fc> **

iii
dyo

3
tititraFlorida;
titration. titration.

titra-

titraFlorida;

average,

dye
dye

rootstock;

rootstock;
average,

titration...

dye
Florida;

dye
Spain;

dye dye

titration

dye
Florida;
rootstock;

Florida;
Florida;
rootstock;

orange
temperature;

sample

Florida; Florida;

dye
rough-lemon

temperature;

samples; Florida;
rootstock;
titration:

of
Texas;

sour

samples

samples
titration

(2)

rootstock;

fruits;

seedling;

rootstock;

24

rootstock;

dye
rootstock;

6
range,

fruits;

room

8
range,

room

rough-lemon

12
Description

8
titration

tangelo;

tangelo;
titration.
titration.

dye

tangelo;

at
Spain;
orange;

at
range, orange

;
orange
Florida

rough-lemon

average,
rough-lemon

month
average,

month

Cleopatra

dye
Cross;
Orange;

dye
Orange;
titration.

and

and
Early;

sweet

orange;

dye

titration

1
samples.

1
Average

variety;
samples.

sweet
sour

titration.

titration.

Florida;

Florida;

Average

....do
Lakeland;

After
Eustis; Eustis; Nippon;
Pumelo
Satsuma;

After

2
tion.
Drake;
Seville

tration.

Bitter

dye Bitter

Seedling;

tion.
Blood;

Boone's

dye

India;

Dye

King

King

King
Con.

and
Con.

(1)
Item
fruit
orange...

orange

Orangequat

Limequat

Pummelo

Orange.
Satsuma

Lime

Sweet

Sour
Citrus

VITAMIN VALUES OF FOODS

<m
t~i--

oo b-

""

TJH

lO

Tj<

**
00-H
CO CO

" n

n m

-HO *K3 K5
CO

a T3*> *m
o
O O
In CD

3
o

^
Q

-2

T3

P
eg
g S
;

ci'S

ca

>>

e .' CD o3

H O S

S *

II 2o
s;
5

SI* Q+

<fl

3 :r

>>,2
be
to

II
C O o
e -~S

2
a* h 2 C M cd
03
,pH

0.-2
e. a u o o

3 g
b<

'50bS
O S 3
33
""'
'

ia

co A3 03

en

Sc T3
.=!

m i 3 CO 4J 5 ?-

too

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42461542-

66
ences

CIRCULAR
t^
(8)

6 3 8,
r^ (^

U.

S,

DEPARTMENT OF AGRICULTURE
l--.

00

00

i-H

Refer-

(7b)

Riboflavin

ci
(7a)

D
Vitamin

(6b)

t>

(6a)

(5b)
acid

C)

s
<M * CO CO tikotji 53,10 co !<NCO"CN10 ^ CO Tf CO
.

(vitamin
Ascorbic

CX>

CTJOO
*-=i*

tH o CN

(5a)

"""
Ti

""

CO "p CO

lONffl
Tt<
->*>

i-H

>- *<"

>*

co
-H

coo

Ol ^

" " "

""

"

" ot"

S "CO

"

OD S eM gs CO CO ^< us s ""J" "S ri." " P9 CM

CM co

*-
Bi)

(4b)

1
53,
(4a)

Thiamin

(vitamin

value

(3b)

fcj

A
(3a)
Vitamin

of
dye

en

dye
from
titratitraDecemimmature.

in
Florida;

dye
Florida;
titration.

titraFlorida; Florida;

CD

P.
picked
regardless

tree

dye
Florida;

dye

dye
1

sic

Florida;

samples

_P

Florida;

by
and

\M
.2
oranges;

of
dye

25
Florida;
titration.

Florida;

Florida;

rootstock;

rootstock;
rootstock;

rootstock;

1
acid
damaged

branches

3
3
determinations

sample
rootstock;
rootstock;

*
f

Florida;

25
rootstock;

range,
titration.

-.fe
|

of
(2)
orange orange

dye
and
rootstock;

very
fruit
rootstock; rootstock;
1

orange

orange

>a a ~0

*
g
e/
outer
orange range,

dye
3
Florida;

|
sour

g e
sour

oranges;

rough-lemon

all
September,

.a
sour
I

Description

average

January,

CO
orange

32
03

and

from

for
season;

picked

6
average,

orange

sour

sweet

;"8

grove;
rough-lemon rough-lemon

in in

Gong;
freeze.

Gong;
!

sweet

or
sweet

-9 -2

Gong;

average

River;

River;

Picked

Picked

ber

single
Homosassa;
titration. titration.

Indian

Indian

tion.
Jaffa; Jaffa;

tion:

tion.
Jaffa;

\k i^
:

average
titration. titration:

>

cu

titration:

titration.

a
Mediterranean;

c
location

Gim

Gim

cs

(1

Gim
April;

Fruit
titration.

dye
Joppa;

hPm
dye
Lue

Majorca; Majorca;

dye
Lue

dye

p,

Lue

fi

i
)

D,
1

I
3

(1)
Item

3 5
te c
)

S 2

VITAMIN VALUES OF FOODS

67

Tji

r^

CD 00

00

O
CO
.

CO
Tt<

d
O
S.-5

sa

S.2

a
23

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a g
en
.

as
.11
-ofl

33

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=

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pi

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to

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as
93

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-

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en J"

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55

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en

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68

CIRCTTLAIR 6 3 8, U.
110
References

S.

DEPARTMENT OF AGRICULTURE
t^

00

t~

t-

CM
IC1

N SS3) CM CM CN
US

or cc

cc

cm us

us

cm

us CM

(8)

(7b)

I
Riboflavin

(7a)

D
Vitamin

(6b)

(6a)

ar-

cs
(5b)
acid

us es

ac

C)

s
cm
.

(vitamin
Ascorbic

rs
o* ts

OOtJ<

94
-VJ-

fe-vJ-Tj.
(5a)

US UJ

us
*<

ac
0=

2! l>

>*

c:> fi

'*'

-"93

US CO

S3 "2 US ua US 3C

: CO

ES US

<5 CO

e 2

cm

" "

Bi)

(4b)

!
(4a)
i

Thiamin

(vitamin

I
value

(3b)

A
(3a)
Vitamin

b
;
! ;

3^E
* a

dye

be

a
or

dye

dye

dye
Texas;
oranges

dye
regardoranges;

a
Florida;
immature

c
Florida;

5
Florida;
Florida;

...

Florida;

a
sample

re

CM
'-

of
lots

I'D
.

locations;

and
rootstock;

a 8h
rootstock;

titration.

'

o
C

6
rootstock;
rootstock;
titration:

determinations

;S
dye

3
oranges;

average

8
of
(2)
verv

acid

w c

C
'-

8 c
K
a

o
9
bi

<*

from
. 1

a a

range,

titration.

o tb

6
titration

all

o!

H
season;

Description

30.
rough-lemon

'u c

c
on

111
P s ?

5 c
CO
rough-lemon

and
orange orange

dye

*<

a
dye
oranges

il tx

samples

for

03

average,
titration.

J=

.=

a
s.

*"
Aug.

c
c

11
Florida;

or

Mediterranean;

dye

average

sweet
sour

>>

average

range,

Florida;

T3
.

location

dye India;
(Blood);
titration.

0!

verage.

Picked

of

titration:

Pineapple;

E E

rT;T

<

<

titration.

titration.

titration.

Pineapple;

Pineapple;

Pineapple;

Pineapple;

Pineapple;

each;

titration.

Florida;

Pineapple;

Pineapple;

less

dye
Rtlby

Sanford;

Sautgur;

E
a

is O
1
1

g.

(1)
Item

~ t.

<3 i-

*Z
"_

2*

>

VITAMIN" VALUES OF FOODS

69

CD CO
t<
'

lO * o

CO

00

,10

fl-O

'

srs ".S

^s TJ
d

'

Sg
(3

*
ca-r;

a .2

c 'p,

-lpl
w
o

5
J2

5
S3

33

"S

a .Sf

sa

<B
.

BO

d
!

*d

Da d s
dec
..<<

6-g

>

CS: CD * CD
T3 w
CD CS

P5
o
S3
3
CD

!|.s-a |2o.|
'
1

p. 2

.2

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|h 05

CU*3

.XJO'
CD
-

)*>

cj.2

o
S'-g

.S o.SSS'5
"3

x.SS
. ;

jgES
i'

a
OJCCi

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SOB O "3 G .2 .2
.

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,S

.2

MM q wooSp
^4

CD

!^

CD

fl

Q. L

>

> >

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^ * >

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>

70

CIRCULAR

6 3 8,
<

U. S.

DEPARTMENT OF AGRICULTURE
o
t^

(7b)

3
Riboflavin

(7a)

<

D
Vitamin

(6b)

(6a)

(5b)
acid

C)

i
fe^-CO ^

(vitamin
Ascorbic

.050

05
<3s!

(5a)

*NNNOeiO W M< "5 M w M eso

*<

i^l^
-3-CN

tL e*

n di" tL" ckco

ea
<M

C) so

~*00
>o co

<>

SO OS
<to

" "

- w

"

so

o so
"

" -

h co

Cat

Bi)

(4b)

Thiamin

(vitamin

55>
(4a)

value

(3b)

A
(3a)
Vitamin

CJ CD

3
o>

CO

dye
April;

dye

dye
pleas-

a
CD

<S CO

Sr >>

a)

ft^

*
be

c
= bZ
in
!

Q P.
.

ft
tie

a
immature

M
Florida; Florida;

"

Florida;

.a
picking;

sample

* 1 a i 3

picked

=
and

o
ft
02

CO

ft

oranges;
\ \

ftg
I
!s
's

of
(2)

o
O

'

rootstock;

.1 O

sal
Description

o
-

! c
C

t 4

rootstock;

rootstock;

commercial

acid

iE>

1 a
sweet

1 > > a s s B
l

cu

25
i

1
c

1
E c
orange
November,

-1
E
-

a &

ill

o
ci

a
rough-lemon

range.

March,

(=

cp

and

^ a
c

rough-lemon

June,

1
tart.
sour

1
.a -3

S c

aT MM

in in

in

^ c
>>
a

.a
-a

? "
C c
.2
Q-

s 5. a a O 03
iJ-a -

d
! :

-~

a -

antly
Picked Picked
Picked

AS

.
average

titration:

Valencia;

titration.

titration:

^ S
PL,

p^4 - M.S .i 'S2 ~

ft

:%

Valencia;

Valencia;

"3 03*3

>

>

(1)
Item

is o u S9
1
1

VITAMIN VALUES OF FOODS

oco wh o 00 O CM (M CO
in 00 rH
i-l

71
<N

Q
i-H

<
<

ii ii

ii ii

ii ii

ii ii

i i

iii iii

iii iii

i
i

r
f<t

i i

(N>OCO

^ece>isooeo lS0ClOlSTdS'*'*tO
"

so <m

j co

oo cn ej

riO lO

its eft
**

co

4* r-co

w co

cn t^ o t CM
t~- t*i

g.Difl

a-i

.J2

S'O

=6,2

fflQs
03

<

IS
1

a 2
.
f

o S 8 -Eh
ih43 9 5.2 "3 .2 .2 -2
C3 ...

~
:

W
-

ftft-

bo

8^
J

So

11*""is- r >> <U

fe-r)

3.8-8

gS

8 a

> O

<B

o o o*5
1

.2 "8

'S -e '3
03

2-2.2 X! .-

ft'o,

>.

<J
03

<

-w

> >

> >

+^

;>

> >

o3

o3

+*

O o id
te
'

fl o3 o3

a .
us:;?

>

72

CIRCULAR

6 3 8,

U.
t~-

S.

DEPARTMENT OF AGRICULTURE
o

OS Cs

t-

oc co

-.j-

11
(7b)

avin

Ribofl

(7a)

D
in
Vitam

(6b)

s
^

(6a)

fc>

(5b)
acid

30 ^ us
US

C)

t
OtO
.

(vitamin
Ascorbic

US

CM

>

*< -^<

>*

IC

<

O
cn t-

<3>

OC C5

(5a)

C2.1CS

lO

6^ (M K5 CO

CO CO CO

CO 00 eo *

us

-H

a-^
to

CO

4. 0

CRt^oo CNCNCN

-^ CN

r^
CN

co CN

oc
"

r 30

CO

"S CS so us

Bi)

(4b)

3
Thiamin

(vitamin

00
(4a)

value

(3b)

A
Vitamin

(3a)

pleas-

agod
Florida;

a x (side

of

of

of

of

side

side

side

average,

rootstock;

immature

o c
slightly picking;

g S >
c3
"

a
rootstock;

c S !2~
s
"cc"? >.
sunny

s e

:ti

shady

sunny

shady

lemon

and

and

r
a
t.

C~
a

>
temperature;

|
t.

~
jj
"'-

sample

acid

commercial

sweet

of
titration

rough

c E
i.

3x co v

ce
hill,

hill,

hill,

hill,

samnles

of

of

of

of
CS

(2)

e
verv
rough-lemon

very

~
dve

E E

middle

middle

4
room
titration:

s
o c
ix

c
c

bottom

bottom

3 cc

Description

S c

C
on

I &
on

titration:

Aueust.

January,

at

rantre.

o
.2

"S

El

March,

C Hc =

at

at

titration

dye
month

and

v4

seedlings;

c
tart.
variety;
Florida:

;"c3

dyo in

in

in
titration.

>

>

>

>rt

a
5e
grown

* a S

grown

grown

grown

t
dve

o3 botsi
tree.
tree. Fruit

1
tree. tree.

|||
"~
'

samples.

Africa;

veraire

antly
Picked Picked

Picked

Fruit

Fruit

Fruit

After

2
South

Florida;
Unnamed Unknown

<<
dye
Seedling:

i CDfefe

',"3

r
p

Java:

1 3

CN A S <

* O M e

N
SX

(1)
Item

si

VITAMIN VALUEiS OF FOODS

NONOO O

00
cm

US

r> r> us ce
I

oseo eo os
eo eo

* e us

00O"O00Ol

CO

NSO
co co lO "O

OS ao

'

OS s us

O-^OtM'-^'COoOt^I^

t^

<N

oooo
eo eo

Tf CO

CM t^ t^ CM CM CM CM CM rH

lO 00 GO CM 00 CM i-H CM

O*
H

># CM

m
i i

tON
lO

ro

o US

CD CD

CO CO

r OS

dye
!

D
i a E
; i

average

o o o
c c t
o ,o

-d
0!

'3

Spain;

o IQ

s
c

c
03 03
Florida; Florida;

c3

a
'3

!
;

o
o
c

o
c
ee

P
c
_c

e
oi
!

"o3

5
!/"

o m
O
CO

03

>

',

temperature;

samples;

>
T3

rootstock;

rootstock;

4
titration:

'I

C
.2

cv

B
co

o
.s

W
i
C3 *

ri
8

'

S d

1=

-<
i

u
o

1
K
'3

a C

2 CC

<s M

range,

room

'.

6o
/

tx
CS

a.
034

is > 03
B 03

%
03

oi

bl

lemon
orange

P
03

and

at
samples

CO >o
cj

>
51

03

a
i 1

dye

5
H 1

68

w
e
03

c
E S
c!

i rd a
*3 .c

CO

d =

03 03

a';
03

03

M^
fe c8

, '.

K!

titration:

4
Average,

p
rt

'7;

s D
,

c 'O
'<

l
03
titration.

rough

sour

03

month

average

3
Spain;

9)

1
dye
After
titration.

samples.

ID

>>C eg

^ a
C3

-c

c
03

>

2
Seedless;

.- 03

O
DQ
.

Seedless;

Spain;

>

II o
1

$ c
hi

5
<i

a>

1
0)

'3

'3

<J
1

<

>

a! 03 3 <1

-5 o C _c * s .2 s d * y :* 03 Sisl p ~ o B o Wr C a o O .4 - o o r c o o a S X o c s Illil C c >. c3 s

0^
(

03 O o s +3*
03

S o3
bi

bx
c3

>?,

+3 "^ 03-0

c >
03

dye
Orange;
titration.

Orange;

71

titration.

"c

Florida;

do
Temple

I 3

la

dye

Temple

dye

CXX

74

CIRCULAR
CO
References

6 3 8,

U.
iC

S.
CM 1Q

DEPARTMENT OF
C^ IO
CC
i-H

AGRICL'LTL'RE
Ca
(N

00

00

CM 1Q

r-

t~ co

IO

CM

<M IO

CM IO

CM
(8)

(7b)

oil
^..i
i

Riboflavin

(7a)

**
I

D
Vitamin

(Gb)

tijj
\ \

(6a)

t>

(5b)
acid

C)

sjj
|

(vitamin
Ascorbic

>o
(5a)

00

.t~<No6oOCN ic m * o &W ^

COIr-COOCOCO
co co -f
-<r

>o ^f

-*00 c im
lO

-<,-l co o

tco

cm cm

Tft^OOCOOO
CM

r^ r^

<M <M CO CO CS CO CO

* CM
~

CO

c>" rt n

"

o" ^ CO
r-,

1 1

co

to,

BO
Thiamin

(4b)

S
1
(vitamin

M
j

(4a)

f
1

lil

II

value

(3b)

biii
00
1 1 I 1

A
Vitamin

(3a)

ti

CO
i
i i ]

=3

III..
1 1

,'

....
1 1 1

3
fruits

of

dye

dye

dye

dye
titra-

each;

titra-

titra-

samples;
rat-growth
titration.

lots

determinations

5-0

titration

....

dye

titration

dye

4
dye
range,

G
of
lots
range,

fruits

dye

Florida;
Florida;
Argentina; Australia;

5-6

dye
Florida;

dye
Jamaica;

Spain;

sample

all
season;

6
titration.

of
fruits;

Florida;

and
titration

6
range;
average,

western

lots
rootstock;

and

of
(2)
titration:

for
range,

6
fruits;
picked;

Florida;
Florida;

samples;

or
titration.

samples;

market;

dye
average

and
orange

G
average,

range,

average

average

and
location

dye
titration.

fruits;

3
C,
titration

4
range,

method..

Description

dye
titration.

dye
Florida;

and
size;
average

rootstock;

titration

range,

average

Florida;

of
Orange;
Orange;

Tangor;

sour

freshly

D.
dye
average
average,

titration

small
Florida;

bradycardia

Orange;

dye

each;

dve

lemon

dye

and

and
titration

dye
Florida

Texas

regardless

titration.

titration.

titration.

titration.

Clementine;

Mandarin;

Mandarin;

Texas;
Temple

Thornton;

Thornton;

Umatilla;

fruits

do

Mandarin;

Florida;

o
Alireria:

Washington,

method.

do
Florida;

do
Average

Temple

Temple

each;

Wekiwa;

tion.
Dancy;

tion.

Average

tion.

Dancy;

Rough

India;

Pulp;

Dye

DC
|

to
.

to

2d

8
a

(1)
Item

"" c no tog

to

VITAMIN VALUES OF FOODS

l

75

<M b-

CO

CJININ 00

COt-Tt*

IXONOl' lO _ CO CM
)

CS1

rH rH

,_,

43

co

03

03

03

03

gets
!S co
.

ftS? *"

d 2

<{

o>

03 03 f>

CO
.

g
03 03

t>i3
T3
to

i** 3 a

'&>

o
loeoco
o
CO
.

8 2

S d) aj csqm

03 S3 o S O i3 tf a -^ O -a S 5 03 on *

TJ ama k^*: o a >>_

03
03

3S&I
o-c m a.
,r

a^^
d>.

it
o1f ^ "oS * * S "S *

o3

o3

f S^S 5-2aa
a^<i

t-

03

- 03

.i-rt

03 03

si*

5 mO O

o> o

saza^a'g^ala

b^ ^aga
Q

373

03

..

d
S3

99

<~ si's bb*3 ft

3 3

76
Refer-

CIRCULAR 638,
?3
ences

U. S.

DEPARTMENT OF AGRICULTURE
I
o o
OS
<3>

CN

?3

?5

(8)

^_
(7b)

5
Riboflavin

to.

(7a)

D
Vitamin

(6b)

b'

fc>
(6a)

(5b)
acid

&

C)

3
2
68.1 63.9 39.6
23.8
115.1
120.6

(vitamin
Ascorbic

31.

97.5

27.8 90.9

45.4
166.7

(5a)

45.5 285.7

Mg.

220

72

190

46

180

77 86 22

130

69

101 372
102.8

156.

to.

Bi)

(4b)

Thiamin

vitamin

(4a)

value

(3b)

b"

A
(3a)
Vitamin

b"

! i

o'

._o
1

_o
_o

'

53

:2
I

_o

08

a
sample

I
il

>>

II
!"3
:

1
1

_o

I
!'S

I
i

,'

o
lis
,02

>0Q
!

|
!1
:

of
(2)

I
2 a a

!
1

1
:i
;

a
'<

"
'*S

'02

u
a
i

'

'3

'i

3
:

'

IS
''"-S
;

Description

!a

*
a

iS

;! C
!

3
!

a
:5 3

!"S

l"l i>

'

- c

>>
i

c:

c:
_<

-'I
>

i* 3 Lj
1

2 a

r._
i-jjl
'

;S.S >

\H
-

|
i i

I
,

1
:

is
;_
c C
'

?
C
:

A xn M

i
il

cx
>
i5

<

Mi
.
-

<

ill

:- i

>

<
1

! ,

:( is,

|J 52
1
>

<

j
'

3 >

iS! ill *
i

e3

-.: : C -J.
J c

"i
s.

Si
:

> a

>

e
_:

>

3 _

CO

- i

n
-

lie

:'i

3"c

.
i

}< :
i

02

'-

5
vari-

>

III >
GO

C u &
03

al
be

parts-Con.

(1)
Item

fruit,

ex
ous
Lime
Citrus

VITAMIN VALUES) OF FOODS

1

77
i-l

IH

aiHQT)
<M Tf if

OO
Tf

00

MHO O 00HO1H
OJ

GO

Oi

CO

tP 00

HO>00

I^CO

1QO0

0 t>

1CM

POO

O O

WOM
00O)O>CS(

"tooooo
i d *s ei

a 3

5 j
0>
c3

t3

o3

^3

!S

H$
r ...

F3

b
to

I 3
7~

03

>>

A "5
E

+3*^3

H-^-B

S o'o

y
cs

13 7. .2 -3 T3 13

S'-a

.2

o^'f
a>.2
bXj

Mo 8, .i

>

lill
oj a> a>

<p

q,

>

j|5
I'll
>

a>(M_:

g
fe

p,

>,

C o

fSSSas
a

O
Ph

M O'o

Hi

5 IhOQh

82

a l t

78

CIRCULAR
CO
Tji
References

6 3 8,
OS

U. S.

DEPARTMENT OF AGRICULTURE
KJHH ^
OS
r-H

H 00 M

<M

P.NCS

'-I

-W ,H

(8)

(7b)

r
&

Riboflavin

(7a)

(6b)

D
Vitamin

(6a)

>

> 00

00 "*
(5b)
acid

0)

i
o
NC3

(vitamin
Ascorbic

(5a)

as"

cs

3^

Bi)

(4b)

Thiamin

(vitamin

OCCO ci-to CO x
CO to IQ tO

(4a)

r*0 -f

C c 00

C o CC

CO x o o
SO-*
-^

value

(3b)

A
Vitamin

(3a)

t)

I 3D
00

OONOOO

T3
<>

1 o
oa

E
,c
spectrophotometric

'3

obWashobtained

Carolina;

Washington,

S
obtained

Nebraska;

s g P e 's s E

o
sample

s
"
(2)

1 1 S s
1 1
c ~Z

South

Dakota;

C.
obtained

p
of
i
Jl

Iowa;

D.
North
(White);
(Yellow);

M
cS

A.;

1 a

E
c c E

1
S.

s
Description

a E
K

-wrj c

*.!
Washington,

0.
Iowa;
(Yellow);

c c

939;
Flint;

d Q
#

..

pi

I).

V
1/

U.
YYY

'1
5

Prolific;

C.
Kansas.

e c

c >
z.

p o

I c
c

c
variety;
.

a
>
obtained
Gtmo-tvnn

I).
Yellow

Hybrid

(Yellow);

King;
Washington,

a
>

C.
ington,
tained Golden

Ill
c
>

Is
a

analysis:

c
-

c
-^

Cf

<<
Yellow

a c

C
E E

>

Garrick

Gehu

Iowa

Krug;

D.

5- c C Q

'S

E
a
(i)
Item

>

1
Z

u s
g
a

e c
a

= > s "u -

s u

a*

VITAMIN VALUES' OF FOODS

coco
tn cd
ift

79

CD

CD

Ol

iH

rH

.Q

M a
H
S3

N
CJ

-d

o G
-d

o
TS

"o

A
CD

o
r
C3 to

d
>> ,Q
Tl

O
-d

>

fl

3 m

o
cfl
.

spa
B
o
CO

3g.2 Mq42

CS-O

92 R
r/i

o s

oo ooo HCO lOiOUJ CD *O

^h

OO

53

"d.2

5a

-SO o .
C/j
.

S3 ga
'ol

a
aI

2g"S

.Biros

sgsa oa s! ,o 2 A 2 M 2 W |> -..- Q - ^"S ^^ a ^^ P2

..
:

a *

52
1
,r

*o

-a
s-s
a v

a M-^ ITS

"IS

-2d

oQ q s .o

aa'a'
..

T3 a d

oo-Rco

&MCB.SGK3
-d

^Sm
t>j +=>

a*
-WCG

3 3 2 S'd

& oil o I fifes Q -H Ofl^C

43 bn r* +3 J3

t-R*8 v| oD Sals S3 CO CD
03rr> 03
S-,

*|ragsf 2

^as
a

-2-

03"

g'S

<P

<

Has | .MM m tfP

cp
-

03 1-1 p n a -.2

.a

me* o o
Pi
CP

^
R

oh05 m-dCQ
PhOO

2^
o o"o 3*3 +3

^^S2 tooS

CP

M "3 3 a

r3 Pl*a 'S

."S

o3

P o ce o o OT a>

Sag 43 o o
2 a CO o

Phcq

80

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
Tt<

s
References

CO-*
cn co

co

m
Cft

CO to

<M co

(8)

*
(7b)

1
Riboflavin

(7a)

D
Vitamin

(6b)

(6a)

b
M
OC QC T* QC
SO

US as QC

^< *

H oo

00

NOiMXf

us* se> so"

(5b)
acid

C)

s
5
.

(vitamin
Ascorbic

GO

oo

us

US

CO

(5a)

*s

es

cr.

CO -h

1
to US US5M

US

Bi)

(4b)

<
Thiamin

(vitamin

CO
es
(4a)

I
value

(3b)

! o o iceceo

A
Vitamin

(3a)

GO

d o
c
jo
temperature.

at
methods

soaked,
temperature temperature

>>
-c

A.;

c
minutes

S. U.

I ! >.
sample

"

C
a

V c
brine,

'1
CQ

d o

(-

-c

75

0*0
room

rat-growth

"z

room

room

s
in

CO

c
at at

- 1 c
3
6

sample;

I
eo

CO

of
(2)

c
o

X
e

'c

B*

at

1
J 2
respectively:
fermentation

cooker,

s
CO

|
market

1
CO

1
>
(/

W
Description

s
p

c 1

E C cc a c

>

i
CN

!f
1/

~2 I* tE E o c

1 o 1 3 4
day

days days

a C
bi

b
Montana;
pressure

Z
held held held

1
by
with
cooked.

titration:

CD

>

<
i
9

husk husk husk

titration,

r
Bantam;

F.

Evergreen;

dye
titration.

c3< c

z p ?
P

a
at

in in in
dye
Corn Corn Corn

u
Preserved

-1
g
Fresh

250

gp:
Stowell's

fli

5* C C c
O
o

u c
ft-/.

a
1*

l
c

OC
Golden

"E
and

and

Canned

iS
y~-

2ti2 'o+S'c

dye

Germany;

o ^
5
03

C3

03
CO V.
33

O C

sg
(1)
Item

1*
1

o
1

GO

VITAMIN VALUE OF FOODS

81

;o^
1

o o

>3 _H

B 03 "3
i

^ oQ

It.
*^ "*

8i

_2

T3T3

3*3
03
03

g"S

ra d^ g o i&
7 c3

2
fl

^CQ
*T3 9 -2 J
Q^

T)

+> a 03
fl-tS
i

0-8

Q o
-o

."3

&

O --J

cj*.2
S'T3

i-.S fl

>>d,n
Si

2-2
:

sS
o

*-
is

c3

.-a 2jQ
<ja3 o<i >
eJ es
53

S -2
..o tn w d

a*"

o-o g-o

>>&a a^ m ~ O

>

->. g-fc

&|^
P
.a

t3td a

5g
d

>d
*3 rt

<o+*

d O o| fits'
03
..

03

& * "S .2 * co d -D t* 00 2^
fl

s'g

..

X SS S ^-a 'O

s a s d

o
* :- o g dJ3 S *> + ><

5\2C

J3p

,c.d

a |a .2---6s.2

&*

fg

Miff 8
.

+?

^ _o

>h

o<S o P o'O

.2

d d

42461542-

82

CIRCULAR

6 3 8,

U.
oo

S.

DEPARTMENT OF AGRICULTURE
CO to
CN oc

8
References

IM

jr. CSI

CN

s 1

00 <M

O * <N
OS

os IM

S (N

(8)

(7b)

Riboflavin

(CO CO IC
(7a)

~H -*

NN

Otj<

D
Vitamin

(6b)

(6a)

L>

j J

(5b)
acid

C)

l<
(vitamin
Ascorbic
I
i

lO *o Oi CM

**

(5a)

O -

O
G5

1Q
r-l

oo
00 CO

00

*
1

Bi)

(4b)

I
Thiamin

(vitamin

f
(4a)

C3

a
Z|

co CO

-*

!
value

oooo
(3b)

A
i

1 i I

I I

CO CO CO

Vitamin

(3a)

^
dye
Aug.

A.;

dye A.;
com-

rat-

C
S.

method..

milling;

milling;

samples;

S.
A.;
A.;
water

24;

|
U.
a

S.
harvested

U.

S.

E
22-Sept.

in
Maryland;

in

U.
commercial

U.
boiling sample;

>
range;

T3

O a

~
E

rat-growth

removed

removed

sample
frozen;

.5
sample;
range;

i
u e
a

in
Aug.

and

c ~~

grain;

of
(2)

E c

bi

A;
bran
method.

method:

bran
method.

and
minutes
commercial

v.

ja
-_

S.
of

average

Description

F
Bantam;

commercially

commercial

a c

E a

of

F
rat-growth

average

4
24;
cooking

harvested

>
frozen;

c h

It
<

1
bj

U.
whole-ground

a ~ E
rat-growth

c
amount

'o
c
p

-40

=1 |
r I
bj
#

amount
product;

method

rat-growth

0
at
A.;
"Corn-on-cob";

method.

Cross

at
kernel;
titration.

.
kernel;
titration.

a .b a

small

Uncooked

r X
tu

me

small

1
t-,

"On-the-cob";

28-Sept.

After
titration. titration:

Stored

mercially

Stored

S.
Golden

E c
a dye

Id f

:
Commercial Thiochrome

r r

A.;

A.;
growth
Lancaster;

o
g

S.
White;

S.
Yellow;
U.S.A.:

dye Whole

Whole

U.

1 > 1

U.

U.

T3

2
(1)
Item

i
a

Sao
s
CO

meal
flakes...

flour

z
1
Corn
Corn

Corn

VITAMIN VALUES OF FOODS

83

iOiOHO>OMMMiOiOiOefflCMeOiOiOCOiOOOONHOm

-*'

Tin'

id

<M*

(M OJ

O*O

IM' i-H

S *

11 2 9.2
pj

02

c3

&2222 Sl
fe

to

ia

ea+2
t~

d"C

o a' o

CO OJ'"

r-H

o o d d 6 2 o
o.g
C/3

4_3

W W Q

'

^o0Joo2B
*2^-2*?.

^
b.

P -2 !z;fc PJ m
4->

HHH

S t

*
h5

s
PI'S

a
I

as

84

CIRCULAR 638,
C
References

U. S.
u;

DEPARTMENT OF AGRICULTURE
Ui

U Ui oc OC
iO
u-

O c

>-

^oc

o CC l^ o CN

cc

NNON
00 CO CN 00

(8)

!co
(7b)
i

CN

Riboflavin

C3>
(7a)

3
(6b)

D
Vitamin

(6a)

(5b)
acid

C)

i
CN CN

(vitamin
Ascorbic

(5a)

CN

!e

CO

i
5
810

Bi)

(4b)

Thiamin

(vitamin

900
1,110
1,050

840

930

780 780 690

O O

CO CO

O co
CN

iO

r~

(4a)
Meg.

2 t^

s CN

i
i

value

(3b)

A
(3a)
Vitamin

t)

g
sz
methods.

OOO o

o CN

t^ CN

'<

03"

methods

t o
rat-growth

"c3

o
method
spectrolumiflavin

O
rat-growth

rat-growth

rat-growth

a
ta

bo
CO

I
ai
_

p'
A.; A.;
rat-growth

$
2
.

<i CQ

<i
CO
Japan;
_

rat-growth

sample;

A.;

rat-growth

bfl
U.S.A.;

method

sample

S.

S.

CQ
P*
CO

XJ
CD CD

S. of
(2)
seeds;

U.
A.;

P
M
CD
>

g
__

1
A.;
sample;

U.
A.;

U.

'O
CD

2
s

-c

water;

<
method

S.

S.

seeds;

B i
titration

S.
spectrographic

commercial

CO CD

U.
Description

U.
seeds;
mature

3
c3

e
salted

titration

U.

3
03

seeds;
mature

seeds;

a
^ m a
black;

.2og
8
cs
fc

<
dye in
thiochrome

"Si

c
sample;
commercial

I
b
'

r
market,

method.

dye

mature

mature

mature

C
methods. methods.
methods,

oil
sl K
CD

boiled

market;

>
g

China;

cc
method.

Commercial

do
Brabham;

c
Boiled:

methods.

graphic
Greenland;

Groit;

Small

Clay;

Iron;

ir 3 C
CO

S-Saltines,

Muscle,

Boston

>

bC

Meat;

<1

PC

OP

Boston

a
(i)
Item

O'Z
la

c
4

ij
i

es

c a

gc

VITAMIN VALUES OF FOODS

P5IM
-H <M

85

MN

22

S S

ooo
IM'

OS

t~ CO
<M

C (M <M

<>

0
<30 <!

00

i S*

O rH

<M ~H <M

CO <N<M<
^-1

0(N<

'

flta

5.2

OS

i"
03

m
JU

XJ

O g 2 .G
3 t- oi

w
03 as j

85

m .2 G+J
T3 43

03 (3
fa

>

spa

2S5-H*
-"
03 <D

M O .. G
o^ o
TTX3

a^a *

_
.2*

G o

03 ...

G
<3j

-O

* G pq

O It 8 sa ..8 IIS
"o3

B'BsB -
03

4-'

t> 03 03
.

60

9?

2o5

"!t>

QT

r-,

"Sa
.g-g.g

"Sw-a

AT -Oo
JC

G^Q
s-S

.^ W X3 a

SO ... t^Gg'cS

3
t)p(=H

m > BBS
pq pq

S,

lil.gs

m .as****
03

ga^

"S

o3

86

CIRCULAR
1
References

6 3 8,

U.

S,

DEPARTMENT OF AGRICULTURE
CM
CM

O CM e

CM

?i f s CM CM
i

(8)

(7b)

&

1
Riboflavin

(7a)

i
D
Vitamin

(6b)

(6a)

t>

(5b)
acid

C)

s
>--

8??
III

!??

ei^ gtfgj ?<

-..

;;:
i
i

is

(vitamin
Ascorbic

(5a)

UJU5V) N C ^) t ?! 5 t ~ O O .3CXNC c,5:^=Nri^22.a"-8 ss,,, n a* teCM ft * Cnsnnr * 4 j cm cm cm e> ***a bo ^ 4; cm

j

III **o
1
,

II
I
i i

ii CI C re >c ss cm cm

!<cio
i

>

ks r~e*
.

>

CM i cs S>

****
! j
1
1 1 1

i
CM

^ ^
Thiamin

CM

CM

Bi)

(4b)

(vitamin

to.

(4a)

ii

] i

value

(3b)

A
(3a)
Vitamin

7
batches
titration.

..

liquid
farms;
titration
titration:

range,

3
July
later
June...

2
titration:

and dye

C
later.

C
15

dye

included

sirup,

dye
from

July
July...
range,
titration.

August

later.

late
June
August..

15 15

C
15
England;

in
batches

week
August

June..

sample

dye
average England;

late
late

early

week
early
medium,

and

1
early

at at
week

at
liquid

England;

of
(2)

dye
small,

early

1
medium,

at

large,
England;

l
medium,

canning
months

4
above
range,

method

months

months

early
early

year

average

ripe;
England;

small, small,

large,
tarms;
Description

large,

ripe,ripe, ripe,
small,

medium,
titration:

38
.

61
stored stored

sirup,
batches;
titration.

batches;

in
stored
stored

titration

2
Choice;

large,

2
cooking
range,

commercial

and

2
dye
average,

titration:

bradycardia

from

ripe;

Choice;

nearly nearly nearly

unripe,unripe, unripe, unripe, unripe, unripe,

ripe, ripe,ripe,
from
farms;

dye

dye
dye
included.

made

average

2
Wellington;

('aimed,

('aimed,

wick

wick
batches

Qreen, Qreen, Green,Green, Green, Green, Black, Black, Black,Black,Black,Black,

Denmark;

Canned.

Canned,

Canned,

Fresh

Fresh

After

After

Fresh
England;

Jam
England;

[England];

do..

Germany;

from
West

West

Fresh;

Fresh;

Ripe;

O
SS

(1)
Item

a 9
a
flag
la

o 3 J

VITAMIN VALUES OF FOODS

1

87
CM

OS CO

"* CO

CM CM

CO
rH

05 CM CM

03 OS OS t^ t^ CM CM <M

OS CO

CO

CO

GO

r oe Oi o

CO GO

<co

83

o
;

C/-J

2 A
d
co

a!

+i

08

3 | C S a a

d~ So
.S'S
>-

~
-^ >d

2"

^'8
csft

sag

p
?

d o

3
.

co

fl|
"S

o
1-

as-

d o

ojb

"S

o
s a 3 p

^3

co

g*&5
d a
g

.-53

is

.J:

^o
-J"0

So " w
s
ir-d
fc as

g.2 w
"2

fe

a o
t3

iH CM T3

Bl&s-sl D Q
1.2 s

Pi

T "O 3o'^ "o ot" a EW co n co|

o

w -3 S
o 3
>-

a u

S3

ad

a. -5

S3
;

2 o
''!

V d

d^ O Oft

lis E aio
> b
dig PM
S3

a* OS

S3

.2

d S d ^oao S
H
S3

CO co CO d> <B q>

d a d

>>;>

88

CIRCULAR
a
References

3S. V.
00

S.

DEPARTMENT OF AGRICULTURE
X X
oc CN CN

CN

-r

CO

CN CN CN

CO CN CN

to

to

(8)

&
(7b)

S
Riboflavin

(7a)

D
Vitamin

(6b)

(6a)

tJ

(5b)
acid

C)

s
09

(vitamin
Ascorbic

o
c

o
(5a)

* CO

o
OS
i

x
r^r

t
5s

Bi)

(4b)

CN

I
g

Thiamin

(vitamin

53.

(4a)

value

(3b)

^ ^2 CO t^

!
i

m so

co to

~ *'

g CO
SS

A
co
Vitamin

O
co oc

(3a)

CO CD

C IO KCO

oo
COCO

t-

o
CO

1 o
u
"S

S
1
a

II
;

=*

60

c z a>

= C3 >

2
-8

S
P.
to

g a
"S
isample

T3

e
"S
_c

as 1

C c
C

lifl
(2)

,2 "3

c
z c

2| a
=
-

8
dq

c
c
c
,

of

o
9
c

>

SP

Description

> .z
.c

~
u

C
P

'Z

Q ? 3

s 5

]
z

a a

>

'

"5

3
5
.

if

a >
i

1
fa

-S

'

~
5

>

*^ s^ > aw

Q H

eS-3 to
P.

'?

i

ii

CShH
ex
(1)
Item

oS
.2

r e

-s

>

VITAMIN VALUES OF FOODS

8"*
?3<n

89

9 2

>OOJ

o.z

as

0,43

,d as n
C3

it >a>t
o
-e

a S V B > oJ.5 03 O W O 05
.S

Sfc>

.2 be

a
1

o w o

asag agag|s
S
d a
,

_co

55

O
a<^

<^

a^O

1?

a b

a be

\r
s
w
PJ.Q.

%* 5 ^ag .a
ogfl'go
g>fe.B

.So

sag a a S-Ja9
^S
3
fete

1 a-J

-Sag
>

a o~ o a Sa^S'i OftOft
"

S"C3

OQOftS.

as* *..
ft | 60 08 pj

2
bJC

S S c ^ 3 pSh S a.gfc
|

8jf| rt-

S .. flJ3 H o s S 0.2 S P
*3
rt

fe-as^a n Me) aso o 2

o
rt

Si.2^
a S3 2 6 * S >>B S C3C Mfl 60"T-w M;? O O 'Sco
I

*!'.

00

a5

|as

90
References

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
8
CD

CO

(M -H
(8)

8
(7b)
Meg.
64-65
166-217

135-161

137-152

^ CO
Riboflavin

1 r

CCO
(7a)

o
CO

o o

D
Vitamin

(6b)

(6a)

30-80
70-120
140-390 120-160

50-130
100-140

400-600

(5b)
acid

C)

(vitamin
Ascorbic

(5a)

Bi)

(4b)

*
Thiamin

(vitamin

o
(4a)

S
b

value

(3b)

A
Vitamin

(3a)

t>

i4i4
contain-

3
">
White

varying
riboflavin;

OS'S CO 3 3 a c

A.;

rat-

Leg-

from

from

from

from

from

from

C3

S.
supplemented

rat-curntive

>>

for
i

ration

ca o o
'u 'u
bb si

c3 e3

J2 'C
with

D
vitamin

D D D
vitamin
vitamin vitamin

D
vitamin

D
vitamin

supplemented

Ohio;

White

U.

bi

gm. with

o s

D;
diet

with

A.;
mated
ration

'

sample

basal

100
method:

S.
February-June;

later

per

of
(2)
hens,

;ss "o o ^^.

!

+
z

:
i

U.
feed.

U.
feed.

U.
feed.

U.
I. of
gm.

U. I.
feed.

U.
I.
basal feed. feed.

vitamin

<

mated

.2

j ^

U.
Giants

I.
1.4

I.
of
2.8

I.
of
gm.

h
I

5.6

3.6

7.2

14.4

of
on

range;

of
gm.
Giants
sunlight;

of
with

of
with

IIS
Description
riboflavin
microbiological

.!

with

with

with

with

per
limited
protein; method.

per

per

gm.

gm.

gm.
Leghorns

amounts

supplemented

Leghorn

Black

per

per

per

oil
Black

oil

oil
method:

lit!
meg.
White

:
2

direct

C-
Z:
-

E
j

on
Supplemented Supplemented

Supplemented

Supplemented

Supplemented

Supplemented

"--1
A.;
r.
periods,

plant

*
Jersey
Jersey
rat-curative

no

cod-liver

cod-liver

cod-liver

viosterol

viosterol

viosterol

varying

White

160

~.~

c'cil

S.

~-r

Leghorns;

:
method

curative

HpUfHO
From

1.
f

S7

horns;

ing

U.

So 3
From

with
From

with
From

If

St 3t

J,

A
(1)
Item

C 9
.

18 i
a

3
t

2.2
tl?
!

< it,

6i

VITAMIN VALUES OF FOODS

91

oo

- eo

oooooo o
r~ OM(N00

CO cs cs of of r-T

a o

a o

a o

a o

a o

A A Q A A
fl-dO'dfl

al'ala c3^_g^
>
.

s a
_

.a

1 %i
-^Tt-

-2S
cs

>
%

a *
>.

SO
o o ** o T3
,

f>

>

In'

a w_' a
tip

Mp 6^"o>-A'o g gP g
r

O^

03

03 03

73 T3
03
i-H

^ o

is

p5o
"3

>3

'O'O'O 'O'O
c3

s'g'gg'g a ^

J2
a
b s -o a.2 M a g -^ - m a

3
o-S,

V-

^s^a'^a^a * H)* M^
ffl*
6*^5

ft'

J3

c3^;-S
>h

?55a?a
a a

oil

kTfl ^ ^

_l

o c o

aj

03

a > Oa

as
<<

* 5 a d S
o S I 3 " C3

-S3

mm
<g

?oot<3'k ft _\ ft ^ a
qj.^<

&y

Hi C3

qj-M ^.fh

lill.1l: o S
CO
-t-J

a^;
D,

a^o^c 2a 2a Z o o a 2 +J +j S 3 ^ S a o3_ S * -2 'S .2 u B.2a.ss >a >a> a^?aca ft.Q S c t

+J>

asa

- 03 te

a a

fl

45
03

+->

ai

_^

bX)

C3

p,

c3

ftG
cq

ftfc
cg.

T" QT^ 3>>+.Jj U ftg ftg ftg

q,t3
cq

CO

03

ftj

^2

S
<

"*<

3 'c "3
c3 3 ^3

fl 03 c3

ai

^agocs^ddO

SW
r/j

ft

g^g^
"SS'S'ai'Dd
03

pq

03

CQ t>

fa

5 SpqIpp

fflh

5 5 5

92
References

CIRCULAR
o 8
(8)

6 3 8,

U.
0O <N

S.

DEPARTMENT OF AGRICULTURE
OS CM
c.

00
CM

CO <M
CS

pH

e
CN
C>

M CN

CN

(7b)

Riboflavin

s
(7a)

!
D
Vitamin

(6b)

fc>

(6a)

as'*
(5b)
acid

C)

t
s

B *

ao 9> -

(vitamin
Ascorbic

0"J>
(5a)

co d

co

CO

n
J5

o cm cd
rid

OS t-

"^

e"

CM

CM

CM

CO 00 CO

Bi)

(4b)

(4a)

Thiamin

(vitamin

t
value

(3b)

30

e US
ao
(3a)
Vitamin

en

r*

m
I-

id"

a
_o
c.
efl

b )

&
"

CP

.2

.2

>>

TJ
..

r
03

o
>->

.y
CP

~
t>

-W

z '8

a -a

~
c
CO
t>

&
c

(8

2 W

2 M

1
o

r>>

c
J

2 w
*$

<

CO CP

<
a
E

sample

M *
(2)

o
*

fl

d
O

>>

* -

cp CO cp
fl

3
S
^
CO %>

||
t?
cp

3
c

CO

t
f-

<!

"5

c

5!

1 |
CT

&
-d
cp
cp

"5

C
<s

of

s
d
g

C1
o
is"
CO

o
<y

2
c

,C *J
c

S3

Tf C
p

1 S
k

'3
CP

cp

o -2
*-

1
CO

o o

E
j

E c
c u

M m o
ft

g >
t:

CO

c *r
(-

~
-j

Description

-w a J.

at It
Pa

s
-

a
a>

OB* I a B a % i.^
cj

2 2 > *
-a
co

a
E
c
.. j:

j
"

^
a
.=

03

..

ft

g
.2
-

fi
co"

I
a

cp

> a

<'
Kf.

cp

>d

JO

T d-c I

fee

t
S3

5* n
cJ
:

{I 1
08

%> D|

-3

* 1 q u .E co
T3 bjjg

C C
'

1 g
|

i
I
a
>

>.
'<

V
5 I
r

S ir J3 S o < 5S
5P

cp t>

'S.

> -ft r

C 3 C wj3

^ ;^.cSC 5
c
t

1 C

o*3

r
a

f filij !
""

t
8

1 <
Z
c

"^2
<d

a
<5

ga
<J

s
C
IE

o *
c3"^3

pq

<

03 CP
i-3

T3X!^'

>C

L C I-

t.^5rC

(1)
Item

i>

1
!

~
!

c
|

a:
Ei

VITAMIN VALUES OF FOODS

oc

93

001S

i-iih

HM

on

cl

cSX3

4)

S3

ft

si-s

So
DQ

>

.2

ti

.2

.2
03

..-a

00
!

er.:

as ga
a a

.g

U "

."

S a
.2

c3 o O -*j f*> IT M o 3 _ "O -2 > lag-fag's

.2

<

2 gtfO OXJ >

CO

IH2S

nScQ
<->

be

.4>

~fl

03 o i & a O o3 O

8 J-

escu

Boo

03

03-G

S E E *

SO A

J*

94

CIRCULAR

6 3 8,

u.
CO

S.

I WE 31

RT

ft

II 31

m OF AGRICULTURE
1

| g
(7b)

Riboflavin

(7a)

1
(6b)

D
Vitamin

(6a)

(5b)
acid

0)

t
O.CN CN
0C t^^.
<S0 -Sf-lO -i

(vitamin
Ascorbic

-!*!

(5a)

S3

* So 63 &j **~*-*e*

JMCCMTTCCCC-^tNCN

COCOCC-'CNCCCNfCrCCN

Bi)

(4b)

1
Thiamin

(vitamin

(4a)

1
value

(3b)

b'

A
Vitamin

(3a)

i
1
: !
!

t>

c c
!-

>
<
|

t.

(9

>

a
1

_r
<

z
<
'

> .
_>
.

>

s "3
sample

a
CO

"5

o
E
!

hi Jg
1

J a

'

S.S
,1

- 2
>

a
il

p
c

IS

1
i
!

e
_r

< >

rg
--

'

c ._

i [I

M
E

~o Jo
'

c P

> >

|
s

i>

>
c

of
(2)

I
&^-

-; :
il

r -:
i

*o !
51

1 a

il
5

0
!

\s

- 5
E

Description

1
c

I
~-

[J z

1 a

;"3, o

<

*
j

:P

:.e.
:

CO

::

m
3

>
"a 1

!5 5 5

13 30 2 w

'

s
!

C8

jo

(1)
Item

<

:
B

< J

< <

VITAMIN VALUE OF FOODS

95

So5<

182

ISO

CD t^

?s'J

2g
r* to

aa^
a

>ag
..aB

o s

aa a^ aa~ -aa P o ^ a88

CXbfl..

,*-"C
cot;) fl

CO IB

+-?

te

oo.2s
to to
a)

>T3

co o>

o o 2
COIN
CO
bO

flPGo " O -

- a o .s^

boS

II
fcJ

gS*2
hco-O

03

>&- O .S.SJaH

OS co^
CO

S.g .-.
..S.S-.S'
,

CD CP c3

j,cj

SSSS
o O
to CO

a &.&

..a.e-.2-^2a
.2
-t-a

-d

fl CO

S >

Otf

96

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
NN
C*

Pi

3~ S

COS oo
**

oq

DO OB

cm
"8

- -

^ "3

o
o

ca
c2-
.

SL

SP 3

c e

Js -5 -^ -3 E

ogo
ES.S;

.t=

SS
o C ~
-'7i.

9 or;

CSS'

x x 3c x Eo 3? 5 .2

VITAMIN VALUES OF FOODS

i

97
OOOOON
00 CO
CN

^H CN

H <N

^Olii-h

<

-*

CN

<N IM

<M ^

CM
i-l

00

N rH

IN
i-l

(N
i-H

00

CM

CO

i-H

tf

"OX

co vi io

t^ cn

3
"o3

0)

5
^ c

<i

.9

&
*h

p p
*

+3 +3

Sm^

55

-*->

03 q,

2 =3

Qj

K~

OJ

OB

03 o3

8 w S 3 8 S o

a
p

S%
.2

s r.
Cur

" g p c g s

"Eg
[fl

O "P

i5
O 9
1-3

goo3

4S o3 - ex-

aC

W
SPh
o3 o3
rat-growt

titra

CO to

CO
'55

c3

03J3X3

WffiPQ

00 02

Pb* Q

j to (U h

3 > p 5 p.5 p p
<3 cc

26S P c o.
CCCOCCCQ

titration.

dye
Xante
Tokay;

o
>-

-p
b

>-3

3 o

S S

5 S P P

(<

Eh Eh

P P O P.O
co CO to

P P P

>>>
424615

42-

98
References

CIRCULAR
CN CS
(8)

6 3 8,
C5
*

U. S.
cs co CO

DEPARTMENT OF AGRICULTURE
ON

CM

CC

CS

cj es o IH

o o

4
(7b)

If

'

Riboflavin

'cncn
5=>

CM

(7a)

D
Vitamin

(6b)

t)

(Ga)

1-4

(5b)
acid

C)

i
oo
.cn
!

(vitamin
Ascorbic

(5a)

S
Bi)
(4b)

coo

Mote e* eo-**
1
Thiamin

"

"

(vitamin

CO

!co
i

CO
(4a)

CO eo

1
value

(3b)

A
Vitamin

(3a)

15

>>
]

T3

C
03

o A

-a

* 3 D
..

2*

y.

'?

P 1
c

X3

C
sample

a o

a>
'

3
5
f>

-o

a 3 J s %
>o

as

s
=

- 2

o
3 C

.X
c
:

EE a T
o
c

i!

2
ug

^
5 o S
>

1
f
-c

"5

S
-^

:E
r!
l

"

=
3
:
=
i

CO

o3

03

_o
'

a
>
;

o
CJD

"3
c
03

s o
tx
U.

c
]

of
(2)

.2
cS
i

3
:

I
J
'

C
!

"S

^
ot

c hi

iT
ai
.: 5

1 "OJ
a> t
i-

-^
-

"aJ
'

'

SI
;

'3

_
t

2 a

"3

a a
i
>

co 5

5
D

1c
q

.2
Description

1
a
u
.-

:
r
'

if

c3
'

-^

'.
!

t: aS s|
2

Si

;
':

-Si
a
:

.SS.E

Si!
S
'"
CD
In

o
J
i'o

a
g

;E=

^ Jo
q*-

..<

[
j

fix)

s^
<

;*si

;)

-^

.5.E "

c .^
?
i

"^co
)
1

2i

i
I
CS^

'
.

c-2^

|l 1
CO

ill IS

"j

ssap 1>
-<

3 c J

cf

>

c
!

2^

iflf
<

<

a
(1)
Item

o
k
2

s
'5
-5

VITAMIN VALUES OF FOODS

99

33 o a
Eg"

62

<x>

o d

X3

|
a?

.S-o

^"O x
+3 t3 *g

q a o o

3H^>Cm
3TjcO

3 -^

&** M .sf
s3 CO to

PS-B
,

ee
CO t-

H
S
a

o >o

eg
2

B5

2 6 o
t,

B Rio q
"3 Em
en

*sarr

joo'

111 E ^5g jta^SS ^Sg-SP^SS

a>

'"

aT

o co

Eo

'ccco:
53

fl-g
:fi

IHi

100

CIRCULAR
O oa
References

6 3 8,

U.

S.
CM r~

DEPARTMENT OF AGRICULTURE
l>

OS o
oa

1^
C<1

35

OJ

C35
"r^

oa

IM

S5SS

CM

0C S3

(8)

c3

O
.a

^
5

coo O t^
u-

'

ore

SB-

45 SB

o* e
!

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fc>
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a

2"

p
a g
-

s
^-.

>

s 3
|

c o

i
ii
re
"i

OS

OO-h si O C5 rH
'

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l

*
CN>

IO O Si OX

i\
an 5
=:

2
C5
5=.

I
ac

S.5
i
;

pC

1
CO

s
i

1
>

CO

t>
-5

oo 9S

':

o
!
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j

i|
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|
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eJ

O
w
c
^
O,

'

fl

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i

i
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.9

d
c

5
S

'

ogo
eo
,

33

ea

'

^
c
c

5
S
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ic ;s
'Z!
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'

g
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3 -S' w

i i

i i

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s
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g
o
i.

^-^

',

cj

Op?
o

? O

i
i

o
3

o tab " O g
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*;

to

c
c

jg
fl

' j

til
a-2 m 3
.
"o

c
?

oa

so

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a d

Q
~ ~
= 5
2-<

c
-1

.--

>-".

~=

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>.

~ o
fc>

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> "I"
cl

^si
iri T
C

|
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S
=

r--~^s
5
.= SI
oa 5 = = =

r
c

a | x qq

a 1

afla

N!

A 17 p i H o o^
E
o

DC

fc.

es

II

p
1 2

a
.

-s

Ia

a
*
a s

Bi

j
1

X
z

9 O

>

VITAMIN VALUES OF POODS

<M

101

Ol

<}<

CN 00

<M

OO CO OO
I

Tf<

-*

"* 00 t^

o
1

CD O O
>*'

>* lO

CO t00
<*<

t^

.2

<3

II
'
.a

S-

CO CD

w 2 a

S o
bib

O
o s

.2
T3

>

.5.2

< be,
cd f>

Jg 5
-w-cS

C8

S
-O-rt
r*s

o g*S<:

<

og-2

.2
'

-0=7.

fcuO

CD fl

O IS

""-.(

cC

^5

^
.

..5E.2
=

C 08 43 g H .43 o c-||^>>o a g<a gi 2 >-d Sg-r-o >?:

fc-

aoa asa

p a

*1

^111^.2
..tf'oQQ'

or

3 >

Mi

as fl-g

as
fa

u, CD

O (H
bo

HO

sa6

5-

|3

3p

t>

03 03 aj >H

>
<

CO
CD

O O

2 o8^ BJOrtUa
cd

flo7>5

2 S 12 O o

2>>

03 C3 OS 95

102

CIRCULAR

6 3 8,
OS SC

U. S.

DEPARTMENT OF AGRICULTURE

~CN

1!

-a

s.s

CO
ja
o 5
<sa

D
:

S-s

-is

"S*

"'

i-

CS

O gt3
co

ml
o
->~ 2
&H

>>~

CD

t-hMW

ft

VITAMIN VALUES OF FOODS

I

103

Oi Oi O^ OS

OS os

zz 00 ^*
a
CD

a>

a
,-

m 3
rt

O
a

,Q

k>
01

fin

gf
o

;oo **

1

&o

o* ^ S ?
03 CO

c
en

a
a

o<l

...

2S>

o
ft,

is

D o

T3

03-"

>^a

73 "5

IS*' Sgfi^
is
u*

'? ;a -a o

3
a

03

^H

00

2 a o

aa
cd

at^o-go^g
O A
w * M -C a 3-2

a.

g s

w
t

*s
S *

a
a
CVa

".a

-goo

a da o o o 053 o;

O
pq

a3 03

3 5

02

-J

>.a EoP! +a.Sf ' X!

f*

2* a^
a

3.3

a
0.

S<ioopHtfcca^o

104

CIRCULAR
co
References

6 3 8,

U.
00
30

S.

DEPARTMENT OF AGRICULTURE
11 eo
183

00 00

209 225

ox

13

Tj<

ST

o 00
CM

(8)
182;

o
r

<9

(7b)

o *-

lS cv
i

oo

Riboflavin

o
(7a)

r OD

i l

OO CM cm

lO
!

tOS
i-T

'

ef

00

D
Vitamin

(6b)

t>

(6a)

**
(5b)
acid

CO
0B

P>
S

rosoo
1

C)

s
I

o US

o -*

iCSOOWOO
cm
^.

eo

(vitamin
Ascorbic

CD

cm CO CO

t-

CO
Tt< -*i

(5a)

* CO CO CO

r^
so

lo icO

i
=
i

Bi)

(4b)

Thiamin

(vitamin

CO
t-(4a)
1

eo

32

00 CM

o
t--

1
value

(3b)

a ^
t>

A.

Vitamin

(3a)

:-
:

moisture

moisture

moisture

moisture

;j3
i

methods,
; i
1

a)

' i

o
'^3 <

ia
'1
3
i
\

1.2 I"3
percent

$1
percent
percent

percent

3
3

'

'
i

sample

i Jo
)

>.2

>>

; ;

T3--

I'O
' i

microbiological

o
It-J
1

_=
89.7 88.9 89.9

3 2

| |

I'O

li
>.S

l~
!

of
(2)
<

is

3 < 5 03
Description

^ a

ia
1*3 '.2
!'5o
!

o '5 ia
1

N
method

o o
2 a

KS
a
[

87.0

"

'

a" ss C; 7
at

C,
7
at

a^ 3
3

% o
1

C,
7
at

C,
7
at
I

3': 3
C 3
i

and

a
ft

Si y
5

\*
1

'.2
1

'

H
> 3

I'o
!

=
bradycardia

g
o
l-

1}
hours
hours

| 1 |

00

3
hours

'

'

<
(

l2 o
I
1

ill
liS.ts

rat-growth

- ,s c3

^ (-"
C0c tXc

hours

&r t
.9.
3
sample.

I'a

:a
"03 GO

a2
J

-^2

m O2 <J gj
^02'
f

>

o's

It 3
1 j 2

It

s ft
respectively.

48

sample.

96

sample.

48

sample.

96

1
fee
[England];

A.;

S. U.

^s f 1
"So

^o

^
!

>^ Mr
(

After

in

After

in

After

in

After

in

CO C a

3 eS oa

OS
<

C3

3t>*

3C 3

IO

.a
*-

H
(1)
Item

c d
B

"-2

o o

M MM

VITAMIN VALUES OF FOODS

'

105

HO

a* OT3
d-

o o
i*

a 3 to
o3

ooo

"^ $.s

CS*""

Q.3

P
xj

ft

I
"3

ftft.co co

&>23 &g2
2 o
A,
o3

.a

>
as

gT^
5?^
as as
PI <S 03 l>> ...... o3

fgtJ
if

X3

a
s'a-..

8 a.o
to

>->

to >>T3 !3 "i^ as "73 . ..

rt

o?sa

ffii
T3 as
03
.

fS

rt

as^

03 as as

| .2,

o H _bCbo

lis-"
as

aML^EEs'
,/03t3

8* O
-2
0X1 u
03 ...

o3 O u

X!

O
;

lllli
:

8 u- 03 3 _J .is-ir a
03 C3

**

^S 5 L-r S .2 fr t-5 02
>"2

y
fl

la

M bo S M =3 !*:'

o3
I

OiS

es

:E32

9 -xj Q, wM SI'S* 'Sb'So.S *'c a * w p as

03

>>2 a ax*-**

If oS ||g|gS35 ai^ Sod

03 k. to

o o
CO CO

Q,K_,

03

jS

>>

/j

T3
03

rt

co

IS

il !

j4

3-

106

CIRCULAR

6 3 8,

U.

8.

OEPARTMEXT OF AGRICULTURE
OD ^f -* CM

CO
References

CM

CO 00 CM

COCO

CM

CM CM 00

~rt

CM CM (M O ^H CM

-* CM

CM

O OhCSh CM CM

C5
CM

(8)

(7b)

1
Riboflavin

SZ
to
(7a)

00
**

cc

1
t)

D
Vitamin

(Ob)

(0a)

(5b)
acid

4=

C)

t
CO

(vitamin
Ascorbic

o
10.2 10.9 20.5 15.2

cocso

(5a)

r
to

es

so

11

21

32

-v
;

Bi)

(4b)

Thiamin

(vitamin

&>
(4a)

00

SO

* CM

1
value

(3b)

A
e
(3a)
Vitamin

o o o
S3

IM

dye
titraFlorida;

be
C3

d
S-

<

average,

H O

a
.

7a

>
c3

|
a
t-

Michigan;

s &
be

A.;

1
.....

dye

1|
sample

C P
xt

c E

S.
and

+* a r

6
o
CO

z U. a
Arizona

r
to

1 *
C
harvested;

P
53

Q P

cc

&
modified

a
u
z

s
>

sample;
titration.

titration.

<=

>

of
(2)

a a

,'
~c3

c c
s

sample;

I
w

a
P

from
market

hi
^
'Z.
'J

freshly

dye dye
same
Germany;

"a

& T3
Description

._ a

i-l

O
o bo g

T _r S c

sample

it
method:

>

3 g

|
on
method.

E a

a
a
c,

g
Simpson;

Ohio;

York;

<
a a
t:

2
c

J
a

'

>

btg >

is ~
C3^

>"
New
variety;
Australian;

> a P a
[

a
>

a
,1

>
variety;

mixed

1
determinations

1
E

eolorimetric

<<< a a
-

a
-C

rat-growth
titration.
California

a
Cv

2^"*

5;

P > r

<

J
Black-Seeded

samples;

t
Pt

-s:
Hothouse

<

Iceberg;

Yellow

tion.

" - f 5 f

<

b a c >

1
p

.2

< |

>

or

o
(1)
Item

C a

il w c

"5

VITAMIN VALUES

F FOODS

107

Ice

In
i*B

*
*9

!** .^*

o
*J

'<*<*

OS *

us

r
-4

^*

n
iM
*

C3

IVH

.O

**

.23

o
fl

.2

o
a

ft^

Fl

ft

0a

88
o>
S3

9a
a
as OS

a p^
aa
a ft

^03

ft^>

Sfl
a a
fl

ftr.

H
fl

cs

ft as

a a CS g
fl

3fl

w
03

ft
CO

as

as

as

to

<v fl

3&
1

Bk s go d
a
..1~ -^ co o ^p2 cS,2

p. CD 00

ft

.as

CD
fl as

o>
-uoo
CO

v-

flod

o o
ip^i

1
H
9S+s

jO
*;
ft
co

o
+j> 03

8 8
ft
c3

5
1
>
>rt

ft

1
4a
as

ftco

c3

>S-flfl 0.3 fl 3 fl OS^ 0^0=8

as

ft

co as

'"5 as

ft

as

> o

asa>ft3 335 0.5 33 co_g g 2 8 2 8 co 2 2 $

co fl
as

co

ft

co

ft

as as

ft
c3

CO

ft

a a a * fl

>
(h as

ftfl

c3 as _,''-'

oo -"

as 9 9 OS
0)
IB

Bim o
ft

03 00 .9 co .9 * ..en _

.9 co .9 05
as

a b sS. 'SS--"*

OS 00 flcD.fl CV03rt< -# os A ~

SS3
CO CO

3 3

S-Sfe

fl

as

flfl^og

;<
'as

g^
"as

a^a

fci'o

go

o C

'SrQ
te
Trt

^
2
<n

fl

3
a SK
as

5-23

!>H

108

CIRCULAR

6 38,

U.

S.

DEPARTMENT OF AGRICULTURE
CO <M
i-4

CD CD t^-OQ CN OOCDNOO H

CNIN

-h

<M

o
tj-

oo
00-f

16 3
2B
w.5

H00O
Tf!

IOCDCD
t^ oi co

ad co

a.
.2

.oo

^88

o OOO CO
CN

!* S

CT3

go
CS

as

c
n

sa
g.S

co

'
'

g w -K n

>gaj
1

28

aI

slag
s g Mn^fliSinDon S H 3 a
log"'
o
o
c3

as

T30

2^ QQ

CJ

64* O S
"*

5
;tf^

P.

OQCQ

w :^a

3| So
t-

lf|i

i*
*

1
PQ

VITAMIN VALUED OF FOODS,

in

109
rt
(M 0> CO

w o a CN CN

CN
^H

CN

CN

CN

00

CO lO OO lO

*H

OOO O
NlCUSOOO
eo"'* cn
eo"

OcoO

<

coo co
-y

ov eo

"2

"^ >>C3

o-o

S?

2
a

g.ap^
eo.'S'S

Ei
da o ce
a
a.

a o
B
bio

go
o 5
jfc

CO.

a
.a .a

>s
*^ C soo .asoo
PI

a
o,S
a.
f*>

P
oO
o
bfi

:.-

5-dS

cj

a Q

sa

o5

.38 s

2^

+J *J +J

Btf

W N o.

sol

2&
P-h4

IP
'is. J

sf la aSos
t-

2-ro
i-

a 8 o s

2o

SWS&
PI

SI* if
pn '-"S
OT

QJSB
Em
<1

s . 2 *l-m

ce ...

a
t>

8 Is
t>'8 <j
E-,

s -*"S"S
,

t>>

la

SSfl'll

a^

ss2a

CM

CO

,C vj

pj

&QD

110

CIRCULAR
co

6 3 8,
co.^a

U.

S.

DEPARTMENT OF AGRICULTURE

=:

^5

:>KXCO
=
CO.

g2ig coxcr^

OS o

105

ll

C<1

~
P-H

= =

8?
.s
-

O O

ft

S o

I
.ss

?
S
DO

ShN'Oimuiai

^ ,* J*

- ~ ~

fct*J

is!

3.*

If ~ilftp

E2
5^

S5

CM

<a

VITAMIN VALUES' OF FOODS

S

111

IM

iC (M

**< Tf) "* rt< >** US Ci Oi IM OS CN CO Oi ON

l

* * N0 05 O 0)0) CN IM O CO HKIM
Tt<
j

o OQO r o o
oo io

MM NN

"g

5
a
xi

-2

I
53

1 &

II

o
si
+3

O ~
a a

'I a a a a~ gja t -p < a I o o ^a _, l

S> o>

3:s
fc.

CX-*-

O'-G

Sfe

a a

2 itg 043
Ed.,

p
w
a
OQCQ

-*"
is
cs

a~

^^ -si
"OS'S a?

is
.2

&

d Cue P

fl

co

-2 as 3.

2 "a is

It
ti

o
>
C8

c^ca

be
03

=>;
<J

-^
03

ill
o

^ .2 a q,cq *"5 j, 2 a ts 2 rH O rt 1 S 2 v
CJ cb 03

X3

tJ

S3

a
O
,

8 a

i'oS
.2 a

03-3 44
*3<a

CI

3
<a

PP

55

O
T3

So

1 si K,2 a a &o
T3
83 8 a a a
CO

Ml

>>>

112

CIRCULAR

6 3 8,

U. S.

DEPARTMENT OF AGRICULTURE

s?

K5 J

T3_

5P US
--

fH

oO

-^

3E
8|
ofc

cm
3.2
.2
fl

S
S3

o =

5 O 2:5

ft

5
B
.2.=t-is

&1
o
fee 3 o

3S,b

Ho
O C O 53 2 C > C C X =

1
o

>>

OS

=5i
is

srjf
>t3

2s*

i-

O
+a

SCO".
* S 53 5--Stt

08

2 >?3 S.C
Q,*3

3^g

o H d g-a o

flS S -

bogs
8 u g>?3 n
t.

"flub SbSs

e .C
<D

>

.0J>

MC

" 6CT3

^ >q ^ b c tf 5 fe 5

C8

">*

III
fe cj

>

figs

g s a

VITAMIN VALUES OF FOODS

113

>Tt<>0

>oo

JO OH ooo ^lOO)

iHOOOOtO
I

so

g
"3.0

ss

"d

si

ga

I'd
!

I J

a~

S.S
a>

"d

as

se

Sp

> 5

O^
fcfi^
3

O
0--5
*j

2.2,

*>

a>"5

s&a

a^g^

is
?>

13-.Ofl<i)
a

>o
CO

a
-"3

9|1
*
a-s-S gr
!

o s

"S jo

P < -2

6t-

W O

5h SS S-d
1
g
rH

o o w te J a s is C V g g a T OS M 0,0
Ph|^

OOPS

wE5

'

;fi

114

CIRCULAR

6 3 8,
CO

U.
t cn

S.
OS
1-1

DEPARTMENT OF AGRICULTURE
r.

8 8

on

CN

cn

5
CN

CN CO CN

CN

CO
CN

CN CN

CO

Refer-

ences

(8)

(7b)

Si
Riboflavin

oo
(7a)

cn"cn

D
Vitamin

(6b)

(6a)

fcj

5*
(5b)
acid

C)

i
CO

(vitamin
Ascorbic

t^
(5a)

O0 lO
pH

00
>C
r-I

00
IQ
i-5

r
1
CNMC! OCCNN COCO
tj<tJ-

pij

o o O0 ^H o
CN

O
t^
i

C5

Bi)

(4b)

CN

O CO

Thiamin

(vitamin

CCO
c=> (4a)

CN t^

CN

CN

CO

CO

s 05
value

(3b)

b"

A
1
(3a)
Vitamin

00 CN

O
c3

o
o a j=<!
o
'C'B ..

I'd

a o
"cS

13

o
1

T3

.a*

X
:
|

aa^
c3t-^
'

1 ^^

3
1

-a

a--s

a =
s

>>
<
1

il

V
c3

c:
J *

"3

s as o
CJ

c
1

?
e
e

||^ IK*
g

1111

o
a
i,

>
>
1

:E
>

sample

'5

Ei

:j
:
i

1"
:<
, !

A?.~oa

C M -^Xi

c3 C3

111
|sl tx
?

_^6f

^g^

|g?|

i c

E c
g:

<

of
(2)

o a

x
St>
c
-

c c

ggS

c
c

li8i^li|fe Mala
III
i

Description

< ml

|e
,'

1"!
!

::
: :

* jj^
'

o
!

a
=
oa

<

'

5"[

L:a m ~~
E11 a< > 3
e

Sill
1

a
9

>

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t
c

^
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bi

:
i

^
CX

2S
>
t

8f f &5 2 g 2 tS S2g>L-^'3gS'sS g|
,

c-

a a 2
jg.g.2 Bbc J;-

>

c c
I

^
o
= 03

iCiC<
2

CO o

.2 iT 03 tT

2'P H a^
ft

n
'
'

5,

iill
is*

13

" - S OiS ft m 5 ~ v:^*Sq c 'sooos o"S5 ' .a c

g
t-i

ft
r;

3
:

e G

53

;g2

^ D a

cq

E->

ce

iC ^

oacccQ

.d 2

cj
a*

3
>

"c
#

:':

o
ft
S3

Z'

(l)
Item

.. i

13

<

l\
)

a a

ilo go
s

08

VITAMIN VALUES OF FOODS'

(M
CN

115
HCOOO -"

MNN

CO
CT>

CO
CT>

CM

<M

CM

il

T3
fl

t3
CD <X>

a
El

o3

<'.'

03

a awl' a

^>

>

O
"to

03

P. ft

^a^gIhIO,.
"S
-

ill & 1*
.a j?:?

Q,o<j
*_

co

<sxl
.3

>

03

o.S2"g

OmOS a- a

te

l^dBfl-P^'S

SjPoo
W
03 rt

o: ^f3

2 a
g,
3

o o-M o
.-^

p,
M O w"

%.<
03
03

2 P

t>-

" (KJ3 a> t-i iw -U ft; ft03rQ o

^^

G.-ftMO^

Ss
'x3

a
03 CO

o O w !^s
taJS

"a

B?.3
03<!

&S

is
IftSftS-g^g 0^030.030-^5 OOlHO^tl 03,5
5

a>!.2
03M o s .- o
is
a> co

bO

-w

-T3

<St3~ S> n CD

> O

'

<

Ph

116
(8)

CIRCULAR

6 3 8,
-r

U. S.

DEPARTMENT OF AGRICULTURE
1
co 00 CN

Refer-

ences

(7b)

Riboflavin

r^ co co t- co
(7a)

1
.

e* e* e t.

D
Vitamin

(6b)

>.*"Wo6 _ CN
*
<o

!
;

(6a)

fc)

CO cn
(5b)
acid

as

"3

C)

to

(vitamin
Ascorbic

HO3
(5a)

ir4 <m'

c4 oi

Bi)

(4b)

!
Thiamin

(vitamin

cn ci
(4a)

*
value

(3b)

fc>

A
193 181 123
2,541 1,227
1,816 2,042

407 279 168 206

(3a)
Vitamin

'cal7

o
A.;
ration
percent;

percent;

a >
03

V.

S.
U.

modified

rat-growth

parturition;

T
E

method.

_o "3

a c

a
03

M
w a
CO

0.02

0.02

dairy

3 o
sample

o
o

A.;
samples;

.3.3
ca

&
03

"S
Ih

-^

C c
c!

S.

ca
before
rat-growth

CD
Ofi

W
U.
content
Maryland;

Si
c

^03

<
of
(2)

|%
'X,

standard

content

days method:
added;
commercial

s.

ci
c;

E
CN
titration.

fat

fat

on

40
parturition

e c 3^3 _ c
+3
08
03
i

*!
o

3 3 c 3 C .O
,c

'w T3

"i
of

TC

>
Description

Maryland;

for
cow

c
c3

C
ot

3 3
a 3

tc -

3 3
el

3 3
B
SI

>>2
03^5

samples;

"3

so t

et

tr

concentrate

single-feeding

pasteurized;

pasteurized;

pasture

c c

irradiated

Ayrshire

after

p u o

If! S kTO
03 L,

c p P
-

C p
t-

cB
"3

dye

"3 "S

"3

s
1
O

0!

BS

D
for
modified

samples;
titration.

June-August

3 <5~
03
Range

A,
method.
Vitamin

A,
July
Grade

1
From

rye

day
Kansas;

> > > > a -a

j=

"3
c3

1st

CN CC

-a

dye Grade

with

55

13 CM *

"O T3

^ > > > > >~O ^1 3 >

9 a

"3

g^ O b a-

"5 "5

c
a

C 3

CO

>
C

C3

ot

CO

c
c

X!
>.

03

-=

-r

3 c

C a a

i-

H
| g

i-

22.

gg

oPS a > 3 E< z

1-3

Con.

Continued.

Con.

Continued.

Item

(0
Fluid

Canned

|
09
Cow
Milk

o
S3

VITAMIH VALUES OF FOODS

117

O
lO

00

OS 00 t^ 00

t--

00 t-

N-HNTflNlMpHTt<5;)NNOON30-*SNN<

"5

<N

CO

"

"

&

n % %~ S" &" 3 &" 2" n

&"&"&" Z" Z" &

1
o a o a

P
^H

O
to

.P .B .2 .2 * ^ _i5

"o

;a

w *

I
1

II ga o
13

B B

a
co

a
co
a> CO

cp CO

i
co

Tils
.a's.a's
g
.9 m^ m5_g

ii a

co

<g CO

cp to

J5

<-

g g

a o 0) tuO
fcfl

m at
c3

o*s

o^ oO

aW

a
'

""S
rt

**

T3T3T3

co

Ss^9isa^a

flgfl

-3 a .a.2 S'S S '3 3

-O'O'S'S'S

< < < < < 8|

2 w a 2 a 2 3 2 Its! oirtcu^cu03cuoci> t> P,>.Q > ft> O > i

1!

118

CIRCULAR

6 3 8,

U.

S,

DEPARTMENT OF AGRICULTURE
*
i-*

OS

eo IO

Refer-

ences

(8)

(7b)

.'

S
Riboflavin

i ; j j i
|

220
(7a)

200
160-200
188-250

160

s
!

n I
a

"5

>

s
(5b)

u. /.

acid

C)

(vitamin
Ascorbic

(5a)

tHOHnHfiHOMrtOHrloiN

to a> C2 eo cm i> eo o io eo eo oo <m MOONiCOMCCNCONCO'^NO

cwxccn-c^oo
OOOJtOO'S'OJNOCCfH
t-5
I i

Oii-i

CNrt (N-<oi.-<CC

:::!!
-j
! i ! !
i

Bi)

(4b)

S
Thiamin
(vitamin

ci
(4a)

a
value

.j

(3b)

tJ

A
(3a)
Vitamin

ti
***

pas-

pas-

from feed;

Jan-

cows

winpasture
pastured

silage,

pasture,

silage,

titration:

on
cows
green
samples
milking;

cows

days;

hay,
cows
alfalfa,

dye

3
days; days;

cows

spring

spring

alfalfa,

for
after
sample
morning
containing

3
for
range

days;

3
for

3
for

on
days;

on on
cows

on

Pennsylvania;

of
(2)
range, directly

3
for
method:

cows cows cows

range
range
ration

Swiss;

range
summer.

round.

range
Description

Guernsey

Holstein

ration.
summer.

summer.

Guernsey

Holstein

ration.

tested

and
dairy
Swiss..

in
Guernsey;
Holstein;

year
Holstein;
fluorometric

4
grain
weeks.

Brown

in
August-September;

in
feed

Jersey;
summer.

1 1
Average,

4
grain
weeks.

pastured

samples
average

on

Ayrshire

Guernsey

Holstein

tured

tured
Average,

Brown
Jersey..

ter
From From

From

From

in From
Kansas;

and

and
Range,

Average,

cows

Raw;

Raw;

Con.

Continued.

Con.

Continued.

Item

(0
Fluid

Whole

Cow

Milk

VITAMIN VALUES OF FOODS

119

J=

tio
^

ci oo o il w* oo oo OH rHCO O rM

<o
rH

rt <N (M

H rt CN (M

CO o

*O

i-H

lONWCOOCffl
r- os
"*<

<m -h rt

co Wi 03 CO

5&
CD

&2
Is.

J
.

a>

So

go

W)

<o 03 CO

a
to

fe

a 2
CO

CN

2
00

fe'-P

o,

*-

& a o > o O M

a fe o O CO U

o.Sa'osogoo-s
.a-socoBB-2ij-c-c g
,

ls
a;

lino's
i
fe

'o'o

o o
lO 3 -2 "g .-2
S"co
03 c3 <D ^3 (5 ,3 co

Q.S

% a

CO co to CO

s&
^2>>
o E

0,co

u
^TCD

3
73

>

^ 2

52

<!

bC*02s rt
03 03 03 03 H-s 1-9 1-9 H-s

^as
.s -

E
03 to

s^ss^dd 3
~-

i^'-a

"

-0Q 3 2
rr

>*

'O

cd ir

S*o3 W3o3

> p

2 o -J COOOOOOOO is2,sa& S^2 rt ooyo ,rH,H S^OO CuiO'005 tfl'" rH,H,H 2 o slPSS's-asssss ^COOOOOO
i,
5 '*
p
I

flfiSSo 3 3hr
Al
CD CD CD CD CD
o3 03 03 o3 CD
cc3

3 3

CD 03

co

tr

r->

o>

2^m

O
la

-c3>^&

O
,3

s, f>

03 fD

Ph

ft( ft,

fe pH

ft, fti

g -< <J <<

a

o CD CD CD > > > > >

<tj

<

03

>>

120

CIRCULAR

6 3 8,

U. S.

DEPARTMENT OF AGRICULTURE

VITAMIN VALUES OF FOODS

121

oo

<N
r-5

<*<

CO
i-H

t-c

CO
r-t

NIOK5

^H

C<!

rH

CO*

CO

COO
CO"

<N

3 s 1 A

.d
cjo

M
3 2

35"

^ ^
2

P O

o O

o 'OT (S

> -'

1!
-^

b
1-1

3 o

o
tj-fi

w
f%

co

22 ^2

2 St!

>s
ft,

53'*-
<<-*

d
p-**
03 j* go oa oa
c3
!>>

a-<

lit! I Sifl b & 3~

-<

3J5
R--P

^,

MM

d P

BJ

S'S
03

"'r^J

o So
fl

S ^

^?,C CO <CO.S^d5

a3dK

Hg
fl
ft.

p5

2 s r*> w "x3 c3 ct> +5 c3 o,d d o ft^ ^t3'H d'^^ce J 2 >? S 2 w 2 J >><=> 3

>-c

4,

W J_? 1
o
"(B

c3

c3 c3 03 ,a

io

tj03^CQ03W-tn

OT

t 00 OJ '3

3^ a ^ ^0 rt ^ >> _g b^|a-sco
.. r

c3

a^Hs^O^
5?a'^
-d cS^J

O^

O D

O s

OS" sas
fl'-S

>

^S^Sco.o" llgaaaaaS rtO ~o o o o oj-

flwoooo (DJ O- OO

Oiij

OpJ

su

a82^^^

"

"

II
d aS

X3c3c3c3-wo3c3C3c3-wo3>ao

Mg'<K^ 2-S
r

as?

1^
CO

2B

P3

122

CIRCULAR

6 3 8,

II.

S.

DEPARTMENT OF AGRICULTURE
io
CT
*>

Refer-

ences

(8)

to,
(7b)

1
Riboflavin

to.

(7a)

1
(6b)

D
Vitamin

r^coci
1.70 0.53
0.83 2.60

(6a)

b*

r- co co <N r-H rji

OWN
^

(5b)
acid

C)

i
8
00 lO e4
lO GO

(vitamin
Ascorbic

to
e4 o*

(5a)

ei

Bi)

(4b)

Thiamin

(vitamin

to>
(4a)

1
value

(3b)

b'

A
(3a)
Vitamin

b
as
rat2,000

t^TtJ

oo
CM CO

<N

Jermethod.

dye

s
rat-curative

pint

C
i

z c

hay,

_o

a
pastured

o 8
Massachu-

30,000
hours;

mid_ _

>
03

cxoo
grain,
about
permitted;

Kansas;
Holstein,

in

a
1936
jjroviding

1937.

2
silage

J=

-growth

65
cows;

of
sunlight

within

March-Mav

d
England;

>>

cows

sample

rat
from

s
19.33

K
conditions

day;
diet
providing

2^^
HS
supplement:

day;

and
per

per

of
(2)
[England];

Ayrshire

1
fcu 3
cows:

1
v =
C

to
dairies;

on

analyses

V a
p
ration:

H
c

fl
exposure

<
CO
v-Snntomho.r

cow

:-

H c C C

cow
concentrate

titrated

ration

late

p?

cows

pulp

per
method:

2^

per
pasture

dry
samples;

150
beet

c
Description

and 502
cows;
Shorthorn

o
g
hour

as
Michigan

A
vitamin
rat-growth

no

8<| A

-r
on
on

"5

a'

1/
Is

i
late
method:
.

= >

about

and
receiving

- K

111
.>

vitamin
receiving

a o w

Jul

Guernsey,

average,

Jersey

2
titration.

Summer

w
DQ 1
After

>S
and
bottle.

i of
"a
t
silage,

cows
cows
March-May.

titration:

from
Rancn.

herd

of
Cows

U.

evening

curative

method:

corn

U.
setts;

From Raw;

sey,

From

early Range

c^.* c
&
rj

Cows

I.
dye
Raw;

From

From

From

I.

Crm >

Continued.

Con.

Continued.

(1)
Item

VVholA

Fluid

Cow
Milk

VITAMIN VALUES OF FOODS

123

0 0)01
(N
cni

cn

NHCJiO
t^ "JWHIOOl r-t H
i

i-H t>.

<N CN

i-l

i-H

lO rH

O CN * 00 *
|

.-I

<M CN

rtrH (M
to to co

_
co

r-(<M

t-l

co

<ro

<

m
a 3 a
I'd
>

OoOOSorj

co '55

^222
a

au 3 CDS
sa
cd

\^ o

'

&
113

l-l

t>

K O Art
fc

flflg

X3

O
CO ID

T3

OS

>t.

^^ SI a* S CD-S^^o ,Q SPL ga|bbo ss 8 135334 -aa|^ o ftg rn'H.c

d
CD.

OD 05 00 C3) O) aj

co

c3 es

cd

o
ptS
c3 C3 c3

H'gtutii bc?5

** fl CD~ CD w Mbc t*2 CO 2 R c3 c3 c3

CD*

mq
I8
CD

gift

S&C&s'S

d?

<1<1<!h,<J

CD

q <j < <1 h? <5

> > >

9StSla8s"a

5a
ft as

L24
tL CO

<

CIRCULAR 638,

s.

DEPARTMENT OF AGRICULTURE
cn CO CM

(7b)

Riboflavin

to)
(7a)

a
Vitam

I
(6a)

fc)

XKtS
(5b)
acid

>* 3D

C)

I
eo
.

odd
US

odd
o
cc 00

<* r C-*<0O

* 5

evj

OC

odd

odd

CO MO
-r*

OOffi

1-

odd
e*

odd
o eo

a e

sew u; so

O
o
e*9

eiew

odd

(vitamin
Ascorbic

(5a)

r
<5

Bi)

(4b)

Thiamin

(vitamin

(4a)

I
value

(3b)

A
(3a)
Vitamin

dye

pro-

30
eo <

of
Michigan;

samples

sample

herd;

titration:

of
pooled

(2)
college

dye

a
Description

a
bi cc

ffi

c
.hi a

CC
3

hi

from

:
season:

\.

cc

c a C
jhi C
tl

a.
C

g
cc s-

a c
tl <

a.

c
t D

e.

c c
: c hi cc

Chi .

B c

- hi r
fc.

hi

w a: S v cr 1/ >> >> > 5 > >> >> >>

.
cc"

1 WC

C c

II
rt

C
cc pasteurized,
Michigan;
season:

u a
5

c-

.. ce
!=

cc t.

CE hi oc

c c a
_:

c
0..
oc

t.

g
55

s obi - a cc

hi

D s

fcj

CD

.ho

OC

raw,

oe

cc

_r CN

cc

oc

"C

t:

i
?
CN er

>> -

>
'

.> >>
a
Winter

V V >>
CN cc

>>
c-

r
i/

ce*:

i v
:.

u O
OT
_C3

>> >>
'o
CS C"

55

>

> >>>
a

'co

A,
titration:

Winter

CN cc

3- CN cc
3
ducers;

hc~
CN cc

~~ CN

CO
Grade

3
CO

ft

CO

CO

Holder

Con.

Continued.

Con.

Continued.

(1)
Item

Whole

Fluid

Cow

Milk

VITAMIN VALUES OF FOODS

125

iffjo

us *

!*or~
i

cm

lose

i^r-ff*
cs **
ff*

ihoow kswx
>aa*o

iM

ee

f** is

ls^s^ iosho
i^ffiff*

le'e'e

looc?

iff*

hn

ir-nauj ih'Jo'h

ih

r
*<

tao

as
**

^n
ff*

e*
-4

*4

*J

*h

ff* ff*

ff*

e*

>>
ai

s
T3
,"H

>>
ml

T3 -d
o'

D T!

-d

t>
fi

a>

CN ..

o o

Q O
35

.S

IS
..a
+3

o
50

ooo^ ^

tD

a d
t>5
03

s. ..

as

bfl

be

la
-o-s

loooogoooo^oooogoooo^
1

c3 o3

J bo be bo hO+s g y cSoSaSoSgaScSoSaSQOScSc^cSQ}^
bo bo tn
tso

I S

bo bo bo he

^a a
id
03

""

N
bi 03

.a

a
CO

a
CO

o.a.

a^
"T

T) -d bod dddS'OddT3g'adddQ +J rt a '.Ji-kJi-So-P ;A^co^.S^t*co4< a -.-.-* co -4< 3 A c^i cc -A

dddrrj S ooo" o o. go-go -go -gQ -go -gO

I w

TJ

T3

W G S

52

111'
CT OT eg
PL,
fL, fL,

PhPhPSP*

Ph

p_,

126

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
s o

Refer-

ences

(8)

2"

d o

1
fc>

Q
a g

S
fc)

t ub ae es
(5b)
acid

**

*oo
esV?**

us

C)

s
us

(vitamin
Ascorbic

o
(5a)

e
e*

OS

Bi)

(4b)

1
Thiamin

(vitamin

(4a)

to

p
co

1 CO _g >
OS
iH

-a

-a

-a

t?

ta

005
o o "

.2
"c3

"3
"S
.

CO

o
a >

o O
e*
-a

o o

o o
CO CO

03

o3

D O "d
CO

-a

t^a
&& o
o3 cJ

"

o
sample

CO

II o a

o
"3

8
53 ,2

'-

CO
1j
.JJ

=2

,a a

5 j2
^
_,

o
to
.

CO a
a o
"S

a*

to
CO

go g&

"3
CO CO CO

g
e3

>

^^to
cot^

'^

[V,

^H

"3
CO

"3
CO

of
(2)

06

- -a
fl

> >

a SJa bfl
-'o -S.a-

a
=J

>o

sl

S 1 8
OT

-^

1
r

1 1 2
!
tc -o
55

Description

o a

>>

>
ae

c CO COO
C

o*li g
CO &H

,2 a : i.

o
X5

- o 2 -si^o-So^

b h SSb o

is a
i2

"S

a
-.2

ar

3
oo

B^3.a

>>>

"3

wWWg
'C *a tj

1 S >.2
> 3 S
>"! 03 .
>u.

x
^5 ^ o

a!

>> g w a cs^ a- 3 ~ -a z a >> .. C 1 a .a (jj-a^ o3 "x ' - Ah Hh ^P5 > pL,(l

. C3._^

r
C

^ >d ^ "^
OT
>

S
.=

cj:

^o

a
a
03

^cpr-jco

o o C "E "E "E H '"-r aa ~ '* ca a ac go go cococo.^co_525

i

'

" ^ >
'

|
<5

co

Ill-i-c c-a-^ a a
.C3

E-

ti'-

c3c3c3c3t^gc!
CO

Is* S
tf

t_

<

u 3 M <_ Cj

<

(X,

C3

Til- g

lis"?

C S

Tip
1

VITAMIN VALUEIS OF FOODS

127

^3 JS

-if

ft

.-o

"o

a w

.a

.a^a^

II
3 o ag
?g O

^) a sa s

^
4J

u o

03

...

-g

^.Q

tj<d S rt'S
03

a
as

Is 5 "S-S So to2 ft a5
R
-1

03

a>

Si'

2 c a
03

in 5 ti " O .G fl
.2
tj

fi
PT)

Sis .2

tH

gjg a

Sms

gx5
!

|ii R oo

a> 03 cC

c3

2^

3 '5 +3 i in w ti S a ^ 1*1 si 2;rtZtf^gS- -2ooooo o ?S

-O t3
t-i

^^

<G <fl (fl

>h

lO iH C T3 T3 T3

oj

ca

^J-r;
as f>

> o o o
03

te

03

+^

as

PhPh

tfOOQ

O O O

128

CIRCULAR
o
r--

6 3 8,

U.
oo

S.
-<

DEPARTMENT OF AGRICULTURE
i

o
t~-

o
t^-

CM
References

CM

CN

-Ht^t^
r*

i r-

rO-

00

21

30

oo

.-*

<

fh

(8)

(7b)

^
Riboflavin

*
(7a)

S b
!

(6b)

+ -& CN

+
Vitamin

((3a)

<n*cn

CNCN

CO t^
(5b)
acid

C)

f
lO CN CO OS

CN

CO-*
CN CN

(vitamin
Ascorbic

^
CN
CN

o CO
CN

(5a)

S3S3S
^
CO"
CO

"

OS
CN
CN

Bi)

(4b)

Thiamin

(vitamin

CN CN
(4a)

00

1
value

(3b)

fc>

A
(3a)
Vitamin

b"

v.

Go

8
dye
sun-

..

CO

_o
samples;

light
titra-

.2
'C "3 T3
CO
method..

farms;

farm;

1
21
on

samples;

samples;

samples;

to
A.;

"c3
Massachu-

or

dye

S.
exposed

3
Massachusetts

>>
metals,

Massachusetts.

2
245

5
milk,

on
cows

U.
10
cows;
titration.

milk,
cows
samples;

.2
Pennsylvania;

a o (h
c
ee
air,

sample
samples;

method

co'O

autumn,

243

of
(2)

range,

11 dye

3
19
samnles:

(yeast)

m
"a

to
thiochrome

7S,fi

o
average,

(yeast)

as

bi

samples;

a
thiochrome

and
range,
titration.
titration.

> a
_o
'

exposure

4
vessel;

CO

range,

range,
Rumania;

Description

4
metabolized

t^
England;

<%
2 3 ^ Is
.n.

homogenized,

metabolized

">.

irradiated;

and

average

anil

fcuC

and

October-November,

dye

c
c3

03

glass

autumn,

dye
Mav-June.

v> >>
hour;
Eneland:
average
Massachusetts.

m T3

without

S
*

a
chilled

average

1
light

average

03

T3

Rumania;

Rumania;
Pasteurized;

titration.

Certified,

setts.

||
Raw:

o a 'ii
CO

"r ~5 o

"3 >'?Pasteurized;

>

Massachusetts.

Massachusetts.

Massachusetts.

Collected

into

tion.

Sg*

9fau

03

Pasteurized,

Pasteurized,

Pasteurized,

Pasteurized,

Raw;

Raw;

Raw;

Raw. Raw,

<

An

Con.

Continued.

Con.

Continued.

(l)
Item

Whole

Fluid

Cow

Milk

VITAMIN VALUES OF FOODS

00
rH <N <N

129
<N (M

rtO^ggiOlrtffl^r-.

ODrmCOlCOmNOOO

CCON

-*00
co to

t^i-H

t- 05 CO rH
re

CM

00
CO

iHNOH

rA

i-! i-i

OO rHH o
co

(NCNO

1ON03

S.2

^
3

"<=l

-b-ag -03 2
>i

S
.2 to
03

6s

IflB
ri

M S

ri-s
:

.S&'OcS

"o!
a
2

sa
2
a?

T3

*-<

l m ^S

I
302 S 3
j

a 8
.

^fi-a
<! .g .3
g>

IfipJI
X3

s^ag
8
a s p

sil 1 +J GO
O

2 s C fl+a

J
03
.

Rbtd 3 a
a
c3

o-fl..

<J

o 3
Ah

>..g a-

gooill.

!=

Sag*
2>
Ah

"
Ah

Pv-^;

io

o.2 3^5^

^a-s
<

<X a
Ah
03

" ._ P5
a
g>f
PhAh

M~

Gtj

H 'ocffl a >>

cil'O'o

1
!p>

03

A,

AhAhAh

42461542-

130

CIRCULAR
o CM
CS

6 3 8,
00 CO

U.
Tji

S.

DEPARTMENT OF AGRICULTURE
s
oo go oo

ICOMIOO CM
cncmcm^
i

*!<

CO
CS

00 Cl CM

"Sir PS P 9

CO
CM

CO

Refer-

ences

(8)

(7b)

i
Riboflavin

co
(7a)

PS CM

D
Vitamin

(6b)

t
*<

d
(6a)

00 0)10

CO

PS

IrH
i

t^
(5b)
acid

00

C)

i
2 -2

o
i
i

00
'oo

(vitamin
Ascorbic

>*

lOO

rA t PS CO
to

PS-5<C id cid

00

N
O coes
ITS*

1 1

CO

(5a)

i-

lO

PS

!
1
1

o
Bi)
(4b)

i
Thiamin

(vitamin

O lO
(4a)

f^

CO

O O

O CM
00

CO

O O

*
value

O 00

(3b)

fc>

A
(3a)
Vitamin

1938-

India;

value;

c c
(orange
(orange

titration.

! i

c
acid

te
tWashington,

obtained,

obtained,

October

dye

samples;

&
c
!

!^

CD i>

E
S3

C
E 5

C
postpartum,.

titration

method.

method.

s
c
CS

A.;
sample
goats,

5
'

e =
.2 =

S. U.
range,

* >cc
in
method:

~
a;

is
ascorbic

vitamin

vitamin

c
gea

dve
1

S
obtained,

Tennessee;

Colorado;

method.

of
(2)

>
03

" I B m
>!

jte
fermentation fermentation

mg.
postpartum.

mg.

days

postpartum.

and
samples;

!
!

>,

as
>

high

c
_c
eS

p E

T3

Toggenburg
Description

3
CD

o c
a ~=' ' a >

210

430
Germany;
!

method.

CD

"^
22,637;

22,636;
proso;

3-6
with with

!
bradycardia

CD

a
titration.

CO
diets
rat-curative

C;
No.
fermentation

C;
1).

days

days
samples;

360

average

1
titration:

bo
June

<x>

u
CD

B
>

Jo

CD
C3 CD CD

No. I).

03

10
Supplemented

1939,

dye
from
fluid;

-o

Raw

feeding
anuary-

3
03
c3

CO

< >2 x 2
o o
03

supplement;

10
Supplemented

0,
P.
Washington,

Manitoba

C. F.
England;

57
juice);

d
bi
CD
85

juice);
Washington,

August

Whole,

Whole,

dye

E 3 a
After

China;
England;

No
Average,

Si
Common

C;
German
Yellow

>

p,
03

060

D.

Juba;

(1)
Item

I
D

a o

1
=
CD

IE
>

a,

"5

s
02

VITAMIN VALUES OF FOODS

o o o o o<
e^
SI

131

S3

t- OS r- 00

NO)

"S
+3

5
cd "5

-_a 2 ?
*> "a*
a

BS3.0
03

IllSliif
e

g g o P-23 s - -s - s

Ofl -ad
a s

8 ,2 5 2 bog'w O > o<i ..'3

SSlsgg

d-a

o
i

,2.

-a*

rS 'S "S

- 03

is oa p gg
sa

-2

03

<A>6 .a

eg

OM

.2agfl.2"3-S p p aw 5
:

21
o

a > o
</j

2H

a
-

3 3 5 s
!

a^g^fcbo

a"S.2o P.o~ oi B O

a>
8?

.38SS,il
-

2
bD be bC

ga
*a +
r

g'Sg'O.Sg
J>

9 g

fl

v s~.s 5 .a

2 Waa " Ma M an
(O
ffl

2Sc3
_

B3

_ ;

ce as

c3

goB

C\

r~\

ei r\

r-\

r\

3i
Sw-p

2 w aw 03" 8 p

mwwTo

WW

fr

^aa

hw

O/ fl 09

25S<p

132

CIRCTJLAIR 6 3 8, U.
c^ cs
References

S.

DEPARTMENT OF AGRICULTURE
o oo
e^ cs

o oo

-<*i

r~

>*< f~ so

<*<*** r^i^r^t^

t<itj<

t^sot^

ig oo

ioio^c

xxkoo

tj< t^.

<**

-^t

i*.

r-

t-

(8)

Ci
(7b)

1
i

i i

i i i i

ii

i i

i i

, i

I i

1 i

! i

1 i

1
i i

X
Riboflavin

!!!!!!!!!
|

ii

i'S

te>
(7a)

'

'

'

'

sjiii
b*
S
i i i

jj

jiij
i

MM
i

i !

HIM
i
i

D
Vitamin

(Gb)

i
j

b"
(Ga)
j

i
; j

-i

(5b)
acid

C)

s
5
20.9 25.4 11.9

i||
25.5 25.9 25.0

(vitamin
Ascorbic

23
(5a)

24

35 25

32 36 32 30

38

30.7

7.3

94.2

38
33.

8-35.

35
24.3

7-32.

48

41

37

16

30

Mg.

f
Bi)
(4b)
Meg.

\31.

\17.

Thiamin

(vitamin

(4a)
Meg.

value

(3b)

b*

::::::
; ; ;

i j

^ A
(3a)
Vitamin

!!!!!!
j

b*

i
j

i
j

i j j

}
;

j
j
;

i
j

111;;
Texas;

1
,

--

dye
York;

dye
New
titration.

dyo
titra-

titra-

York;

titra-

Ohio;

Ohio;

samples;
titration:
titration.

titration..

titration....
-.

titration:

Ohio;

dye
New

dye

York;

dyo

Ohio;

New
samples;

dye

6
dye
dye
samples;
harvested; harvested;

dyo dye
Ohio;

Ohio;

dye
samples;
harvested;

New

Ohio;

4
Ohio;

Ohio; Ohio;
samples;

3
range,
harvested;

range,
harvested;

sample

market;

Ohio;

titration

market;
melons

6
harvested;
average,
-.-

of
(2)
melons.
harvested;
average,
harvested;

4
melons
Carolina
average,

titration

melons.

and

samples;

titration

freshly
harvested;

freshly

dye
harvested;

4
freshly

freshly

harvested;

and
ripe
average

ripe
Carolina
Description

dye

dye
Best;

melons

melons

A.;
freshly

ripe
very
titration.

freshly

ripe
titration.

very
average

S.
Texas;
Texas;

average,

45;
freshly

Hackensack;

is 12
North

Sweetheart;

freshly
Surprise;
Surprise;

North

10 12

freshly freshly

freshly

Gold;

U.
dye
Ball; Dew; Dew; Rock;
Rock;

Hale's

Marvel;

Gold;
titration.
titration.

No.
titration. titration.

Gold;
titration.

dye
Osage;

Best;

Best; Best:
Average, Average, Average,

Average, Average, Average,

of
lilration.

of

of

Late

titration.

titration.

Bender's

Bender's

Hottoinly;

Cooper's

York; Delicious;

do
tion. Golden

Texas;

Improved

Improved

Banana;

dye
Globe

dyo Hale's

lale's Bale's

dye Hearts

Hearts

tion.

dyo
Large

dye

Early

Honey Honey Honey Honey

Honey

1
a o
1

O
a
(1)
Item

i 1
3

VITAMIN VALUES OF FOODS

CN CD <* CO CO CM

133

CO CN

Ol CN

COCOCN CO CO

r-5

COCOCNCNSiCNCNCO
* CO

r^ cd

<m'

*4 id

o -*

.2-2

ft
a
\

03

.a

Ph

ft

.2

a
.

alia*
a
in

gra

r a
al

03 CD

CO ;

P rO
oh

HH
~'

'-Sid

2^

a a

C3Q

>

a n
S-Pnt:

T3

3
a

cu

>}

cu

.2

3
2

-cll2
a o

S b a >*

biu 3.2,2 5 g
U ftg
ft
-

>>a
d
CD 3?

>
C3

,g<fci4-j45

$,
cu cu cu t>>i:

.S'-Sfl

Ui C 52.2-^

fT

o
.2
CD In

B; C c3

cu

cu

|3

CU

CD'O

o O >
PhPh

S&05' ^ t3 id <j -< CO o

'

flj

KT3

ts

CU cu _ > > > M

S^ o
PQ^S
cu

a*<<
Hi

o M4J o

43

O o

>oj

S o

Ph

Ph

134

OIRCTJLAiR 6 3 8, U.

S.

DEPARTMENT OF AGRICULTURE
N M8

00

S2 Si

J2 S3

eCl

?S

fi

SB

S3
acq
.2

-q

S.S a

~
28 00 t>

:SS >ONO

i-5

!fi

C3

IS la

is :5

5
!

il
.
:

j ijg&isl g'esailg-a
.a
fa

-bis

o-.

:g

M So a c
03 t-

&

-5

2
<d

z->
a-

"Sb-g

"3 ^ "' "C ffl^Mg^ >>.=-.

III nor
<s fcs.q

!oq
;

E b;
>,

o O
? a u

.f.ca 3.SP.2 .2.3.3

J= J3 J5
tx
t/.

- Mr, ~-g ^ il

c3

-c

^.^. "H tut; "i_ o, j b e3 .-.~ P a a e> > >

03 aJ'

.cc.a3-c J=.o.

- S Q
>

-3

---".H^u ^
so x

PQ

3a3

o
Is
^Je s

Is

2s

VITAMIN VALUES OF FOODS

;&s

135

88SS g 8888S:

88 88S 8 88 2S

<J

If.

8
o3
i

522
o a

a<o

S2

o
P?

a o

^OS

29
03

--i

O O

C344

^
S B to

; 6

fc So M
;

fifc

.o

a>

~ t3 73

-a

gg*3
a
i
.

jfl-d ;

-S . 6'

^
r,

\li?

"3

o
s

g
a

S^2-2o Z
s

So

8 s

sals
IBS*Jill >5oo

*'o3^

ad
1J3

o &

.-a

lgsH o o Sill

P5

W sg-a^
g
fl H

!s

2 O

03

o n

a^g

sa-s

03

"+J

rsi
O 03 a u
03

5
a o

136

CIRCULAR
co
References

6 3 8,

U.
t-

S.

DEPARTMENT OF AGRICULTURE
o o o
1

cm

>*

<M
(8)

(N

<N

g CN

CO

C5 "5

HO <M

W CO

lO (N

r-

MO

(7b)

Riboflavin

CO <M
(7a)

i
i

1
D
Vitamin

(6b)

fc)

(6a)

US ad
(5b)
acid

SO is

OM

r-

es

!o
I

!e
1

oos* e*

C)

i
MO
1

N M *

MS

IN
1

H
*

1"

"

(vitamin
Ascorbic

N
CO

r *H

-*

r-

ep oc

Mi
r
i

!io

(5a)

<&

'

cp ,-n> (M CO
<M

si

id

^ 2

S3
Bi)
(4b)

~2
o OS
(M

*
Thiamin

(vitamin

(4a)

value

(3b)

A
(3a)
Vitamin

_.

T3
ratTexas;

a
c3
boiled

I'd
i

C;
.

O
a

D.

|
.a

<x

and
.....

titration

P
titration

^ w IS
! 1

_.

T3 C

i
rango,'6"samples;

titration:

sections

-e'3
dye dye

sample

o
Washington,

IC

1
titration

D*

j.

"

of
(2)
and
near
Description

'3

into

.2 .S

r-%
titration

X2
cut

Argentina;

5 a
dve
method.

n>

England;

-.
batch...

c
03

g
C
titration:

1
months,

p - a G w 3 a s o o

Z E

1 xi

<o

T3

c
_o
India;
India:

dye

dve

p
_c
"ee
-

1
_

d o
"S
'-13

p
range;
batches;
average

grown

1.

sU
averace.

O
P_

03

03

a
fresh:

a o > c
variety;

to
China:

6
Stored

minutes.

titration.

and

2
Average,

dye

Sll C

i.

>>
,do
Cooked

'a

c = >>

o -C
'3
e

G
and
Cooked Cooked

c
growth
Bermuda;

15
Raw:
England;

*2
Average

$
C
a
DC 03

Bermuda;

dye

Chinese:

Oa
m

<^5 3

Raw

Raw
Medium

E- P

Youns

3
PS

(1)
Item

C
e

VITAMIN VALUES OF FOODS

CO
(M
(M

137
Ol
.-ICN

CNCNCN

*qj

tH

11

oo
O CO

OtDN
CO CO >0

o
a

pi

-p
C3

ft
.

s
a B

aa

fe-.9

S.'d

c n

O
c3

M
O

03

ggg
2

* a

cS

tJ
fl

+3J3

1!?

i5

3
;t3 o -

.o
c

>
03

C5

^ ^ M W t^ +j ^ +3

U
."S

PcB

>>

'

'

w O

- ;r

S *

C3

IflS

h}

O OX3 p
g-odoQ'"

bo

tap

5 2 g 5 s 2 ^.&:b o 4?r - w 6<s .-'S c a'SS rS" a a? H S>OcoW S b*2 of X3 CO cSf^O cSPhCQ a ID s PI
:

o >

Wrt,

tap

O O

I'll

138

CIRCULAR

6 3 8,

U.
coco

S.

DEPARTMENT OF AGRICULTURE
^h cn ia
-- cc cm cm cm

ocoo
<n cn cs
References

-f

-ti

e^<N

kcn cm

(8)

(7b)

S
; j
Riboflavin

(7a)

*
(6b)

fc>

D
Vitamin

^
(6a)

b
k"

100
l

loss
1

>* >* oo i- r

oeaooo
b''i'

(5b)
acid

ICO 'CM

'
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'

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li
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i

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6
75.2
42.3
109.4

C
280.Y
262.0

re-9

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i
i

32.
198 176

e*ao

270
(5a)

3-29.

262

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25.

178
\160-200

j
IIIIII
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js

Bi)

(4b)

1
Thiamin

(vitamin

II
(4a)

II

11

Sjj
value

(3b)

i |

A
(3a)
Vitamin

b
*-i

dye
Mon-

Maryland;
titration.

titration

modified
titration

range;

unpared

dye
!
i 1

I
'

dye
titration titration

c
titration

dye
Ohio;

cooked;

and
sliced

sample
I

titration

a
of
(2)

boiling,

|.t

Ohio;

dye

Germany;

dye
Argentina;

average

unpared

and
after

fresh;

market;

j-

;x
I

dye dye
fresh;

**
Description

o
Java;
Rumania;

titration

unpared

garden

il
Rumania;

Java;

only;

titration:

titration

C,
method.

once
sample;
unpared-

whole,

unpared

garden
titration:

range;
titration

fall:

padan";

dye
leaves

D.
dye

at

Bali";

dye
Crown;
market

in
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and
roasted;

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dye dye York;

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Fresh..

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Raw,

n*c^
o
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c

red;
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titration.

rat-growth

aoi
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Washington,

Average

Germany;

Zyklop;

S.
India;

tana;
Hollow

Local

New

P.

U.

apple

(1)
Item

ea

Paradise

Parsley

Parsnip

VITAMIN VALUES OF FOODS

139

es

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^h

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i

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140

CIRCULAR
co co
c^i csi
ences

6 3 8,
ce^co
cm cc cn

U.

S.

DEPARTMENT OF AGRICULTURE
-jo f~ t-

h
r-~

o oo

ac

H H

lO

tJI

Refer-

(8)

(7b)

Riboflavin

(7a)

3
t>

D
Vitamin

(6b)

(6a)

t)

jtm es
(5b)
acid

woo

14MWKCOC

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t
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(vitamin
Ascorbic

Tti

Tf

(5a)

toSNCN

t^ CO 00

COC005

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CO*

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i5

PI

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Nf

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Bi)

(4b)

1
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(vitamin

(4a)

value

(3b)

A
Vitamin

(3a)

fc>

10

c c
c

|
|
c

dye

A.;

S.

c
a
cr
cr 05

range,

York;

U.

dd
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sample

> >

a:

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(2)

7
a

77 7 >

>

c >

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s s C c
ffi

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average

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=

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a

(.

1
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cr

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a

r:

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r
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ec

c
b)

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titration.

2
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y.
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d
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c

ffi

= c

<
|

I
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t
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a
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c
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s
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e
a

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Raw

o o

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dye

h
CO C3

< <

<

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(1)
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a
c
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141

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142

CIRCULAR
CO
References

6 3 8,

U.
1

&.

DEPARTMENT OF AGRICULTURE
rt

rt^ ^

r-

t>

J5

l>

(8)

(7b)

1
Riboflavin

(7a)

a
Vitam

(6a)

(5b)
acid

C)

f
teO
.

(vitamin
Ascorbic

<m

Tt<

(5a)

*ottc>cd -^6* CN CN CO

aS*S*ari

-<NNRM

CO*<N

r-<}cM

co >-* * CO 6< *x

<
<

C^l

ON'f'NN 9* SQ *i M M

CO 60

oooco ^ CO

eis
as eo
Bi)
(4b)

rr

i
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(vitamin

(4a)

value

(3b)

A
Vitamin

(3a)

b*

(3

CI

co

_o
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O
"3

03

\ ,

a d
c
sample

>>

=
c

o CN

o .2

if > o
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w o >
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oo to

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o
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c 8 5 u: to J3
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||

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CQ

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33

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VITAMIN' VALUEI8 OF FOODS

143

r-Nr-we-s

r-

& 2 "
a

a
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144
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CIRCULAR
*"
Refer-

6 3 8,

U.
U5 t^

S.
CM

DEPARTMENT OF AGRICULTURE
CM CO
CM

c c

CM

O O

CO
i-H

c B

M X

C5

(8)

to.

(7b)

Riboflavin

(7a)

3
D
Vitamin

CO

(6b)

(6a)

Offl^lGO
GO GO
(5b)
acid

oeo*

GO GO
1 1

CMO
iH CM Oi
1

o o

so"

ess csi

C)

s
.5
co r-' T-i *l TT CM

eao
(vitamin
Ascorbic

CO CM
CO
tJ< r-i

CO CO

(5a)

CMCM

H CO as

CM CO
l>-

CM

C5

Bi)

(4b)

1
Thiamin

(vitamin

o
(4a)

GO

CO

o CO
value

o 8 o o

(3b)

fc>

A
(3a)
Vitamin

fcj

AS O CO
-co-

3 o
,d

a
03 CO

c3

re-

-3

O
_o

England;

o
~C3

CN CM

a o

a
-

I
d
03
range;

methods,

c
(=

sample

156

1
03

-E

to
p=

g
rt
1 >>

'E

"3)
f

>> t3

'"

Si

a
j. C!
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a ''E

d
..
and
lumiflavin

of
(2)

.2

c a !
a

1 1 1

CO

1 .1

2
a

O
>*

o c

average

o
a
titration:

8
"3 .a

t J

Description

o
c3

2
1
to

: c 8 c : * - > si: c3^ * co

a

II

03

M =
CO

5
E

E ""r
'i

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c
i:
canned;

and

c .tig +j "

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j, a

2 3
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>-

b : c . P E =
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CA C/

a o
#
i

thiochrome

p
CJ

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c3

w
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m o
5

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c c c c c
t-

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I
7
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c
or
titration.

b P
dye

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5
c
03

?.

a
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1
spectively.

p >>

FrAsh

b C
Cooked

c-

ft

dye

Germany;

France;

5c a o

G>
i

>

(1)
Item

>

P.

VITAMIN VALUEI9 OF FOODS.

^
,_,

145

rH CN

,fc<
US

MS so

r-n
GO

US

rs

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as

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id

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en
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42461542-

-10

146

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
OS CO 00 n< oototoN CMMNCI O
(M
t>.

o O

Refer-

ences

(8)

5s>
(7b)

Riboflavin

CO iO

(7a)

1
D
Vitamin

(6b)

(6a)

i*5

e
oo
(5b)
acid

19

C)

t
iiiiiiii
! !
1 !

o * |NNN
i

(vitamin
Ascorbic

-----

(5a)

i~

us s

!
i

ee
e*

!vh e*

28
27

18-40

SB

f\
i

Bi)

(4b)

!
Thiamin

(vitamin

55i
(4a)

US OS

'

value

(3b)

A
(3a)
Vitamin

d
CM 00
....

40

C
held

dye

can
..

2
C,
93
Washington;

e 3
titration:

03

Xl

o
a

m a o o o

blancher

at

A.;
method:

CS

C.
S.
C.inNo.

100
months

at
titration:

dye

0._
0..

0_. 0._

0__
and

U.
at
-...

'a o 2
>

sample

of
(2)

Sc C C o o li
82 82
93

C
88

5
rat-growth

115.5

88 93 93

100

seconds
varieties;

88

England;

at at
1

at at at at
at

stored
Berlin-Chapman

dye

Oregon

seconds

sample

at

at

60

_s
ta
Description

:5*

p
seconds

C.
seconds
seconds seconds

C.
York;
seconds

C C 4
4
at

method

at
50
Maine;
minutes

ca
<s

C._

method.

18
27

g
canned

seconds

seconds

seconds

seconds

frozen,

water

o
CO
discarded;

ai a
<u

E - z

100

at

at
hours

samples;

titration..

it

>>

~.

60

130 156

90

122 154 128 153

in

range,
fluorometric

at 60

in at

New
hours

35
Laxton;

blanching

7
from

rat-growth

hours

39
and for
titration.

OX

fix a i
Blanched

weeks
Unblanched,

3
vining;

9J4

dye
liquid
Processed

seconds
Blanched
Blanched Blanched Blanched

Blanched

Blanched

Blanched

Blanched

Blanched

Blanched

Fresh

7
After

after

Liquid
Fresh

Held Held Held

titration.

A.; A.;
An
Average

A.;

dye Average

S. S. U. U.

S. U.

Thomas

<<
Large,

X
<

o;
(1)
Item

>

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>

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VITAMIN VALUEIS OF FOODS

147

Or-I
00 cc

rx3
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148

CIRCULAR
1
References

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE

I s

(8)

is

1 1 -

S3 00 c^
os"

(7b)

Riboflavin

(7a)

t
D
Vitamin

(6b)

b'

(6a)

b
i-4

(5b)
acid

'

C)

i
CO

>#

cnho

(vitamin
Ascorbic

(5a)

r
I

CO

OS
CN

-*" .-1

os

co

18.8

21.0

18.5

17.0

Bi)

(4b)

Thiamin

(vitamin

,
1

(4a)

lO

CO CO

O O

o O io CM

1
i
value

es M

o o o eo <s 9
e>5

C*

SM

(3b)

fc>

A
(3a)
Vitamin

e o
1,000 1,000
71,000

at
frozen

C,
rat-growth

C,
rat-growth

C,
88-93

6
pack; pack;
frozen
frozen
rat-growth
titration:

24
rat-

in

in C.
99

in

in

0.
C. C.
99 99
method.

stored
88-93

91

92

C,
93
pack
method:

method.

at at

at

at

frozen

frozen

C,
88-93

C,
dye

m <M +j
2
immediately

ao

respectively:

99
refrigerator

Washington;

at

at

at

at

at
minute

titration.

titration.

minute minute

C,
93
Washington;

C,
89
rat-growth rat-growth

3
in
methods,

sample
frozen
Washington;

minute
Washington;

minute
titration.

rat-growth

1 dye 1 dye 1
scalded
blanched

at at at

at88-93

15 CO
rt

minute

minute

minutes

minutes

Washington;

of
(2)

1
crop,

1
minute

a a
minute minute

stana

1
stored;
titration

1
scalding

"
to

dye
scalded
Description

5 w
to
r

2
scalding

3
scalding

scalded

minute
titration.

titration.

1937
Washington;

stored;
blanched

Washington;

stored;

1
dye
scalded

1
pack;
Washington; Washington;

o o
analyzed

1
dye
blanched

stored;
Washington;

blanched
Washington;

and

Gradus;
Progress;
Progress;

and

scalded

and
frozen

ii ||
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and

scalding

C.
anowea

4.5

s
frozen

dye

by

by
water.

by
water.

by
water.

at
and

Alderman;

Alderman;

and
Park;

pack;

pack;

C;
15 Raw
pack;
Dwarf
Dwarf

frozen

95;
frozen
Washington;

95; stored;
Washington;

stored;

Thawed

hours
niaweu,

Blanched

Blanched

Blanched

steam.

Blanched

hot
growth
Telephone;

hot

hot

method.

method
Improved

method.
Laxtonian;

frozen
Glacier

frozen
Laxton's

Telephone;
Stratagem;

frozen
Laxton's

C,

Rogers

Rogers

C,

and

and

x5
-o

a a o
;>
1

a o
(l)
Item

a D

Arf

VITAMIN VALUE OF FOODS

149

3+2
8.1

fit

03

...

3
1

ga
8.1

2-a

a_
a s
a.

|| o o, aM

sa
a w) o a

aJ

a
o
...

JIN

OT3

so *2
PI

s^
o

s-

s^
o

s* s-

^^ si si s M
o

Its

--^l

O a

-a * III
1

o S o

w"TH

32

sl3

gang

..O.N O-d-d

a.l-

ag

iJjii-sisWJii-s-JS
Q S g Q g ^ja^^^^a^:^ *^3^^3^x3
o-t:

PQ

PQ

5*8 go2* 22~ jo p ,o Ilsgal

W

2 e.e ^" o o o O Q o d o o o 5500 '" cGCG

eh

^6
Sofia

ffl

ffl

ao

"d
Eh

a&

a-''

150
ences

CIRCULAR
00
Refer-

6 3 8,

U.
C5 OC

S.

DEPARTMENT OF AGRICULTURE
t^
to <N cs CO

(8)

til

(7b)

3
Riboflavin

to. (7a)

1
D
Vitamin

(Gb)

(Ga)

t>

S
(5b)
acid

C)

i
o
oo t^ co

(vitamin
Ascorbic

OCO o>o

o NH
to'

CO 00 o' <* <M

lO CM

ui ai ON

(5a)

t--

to

oic4
to CO
Bi)
(4b)

to
Thiamin

(vitamin

&
(4a)

OO CO"#
o

value

(3b)

cs

CO to

A
.8
(3a)
Vitamin

OO oo oo

o
CO

S3
spectro-

by and
during
rat-growth rat-growth

market;

C,
sample;

H o

d
o

>>
blanched

frozen

o
"c3
market

id"

D.

C, C, 99

A.;

sample

a
Washington,

|
-d

S.

Maryland;

c3

21

at

C,
U.
D.

of
(2)

d
at
minute
method:
_

market

3 a
3
m
93

>>

>>

T3

P
Description

tx

"Si

3
CQ
B9

a
.2
cooked;

hours

go
Boston
method:

1 4
water
.

^
cr.
.

2
p

.--3

samples;

^:-c SS E |
->
S
IS

bfi

.2 -3

September;

- -

3
.2
peas;
Washington,

"a
rat-growth

method.

Commercial;

Commercial

rat-growth

U c
Raw

a.

'
1-

>
'<

held

Cotvledon.

-3

B~ C
a.

5
>
> -3
Dfl

CO

>

03

93

in

03 a u C E P 5 i > O Ja

^
r
-

-j-

and
split

graphic

as a^ o O

c e >

Telephone; scalding

stored;

u:
03

% 3
P4

c
<~

03

s3 o

ll

-d

& *

it

p O so X
Green

o o

d>
=

E
method.

August

method.

Elberta;

d
.

-o.S 5

cc 2 a o
i

1
1 a
hi

(1)
Item

>

VITAMIN VALUES OF FOODS

^h co

151

a>

HijtootOM

co<

lO

00

00

Ol lO >*

00 CO

oo

NHOI
CN t^rHI
)

ooo
-* CO

cNcoodr^

t^ CO

*
i-H

00

rajs

I
42
.

8l
^
a 2

ga

CBdS'OS
r

a-2-:

^9
PI

**
03 (3

agp ags-sa.

cs

S^--P2-JS-'rto3J

3 X3

+3 J3 *^

<a

ill
43

2^
:*
^3 2 * S-2 S ,^ - a o3 8300** 2,29.2 :; >-J3-a 3:5 a^.&xj o a
3
.

^'^'a^'S^.Ss^
.

^ STIR'S ig^
-O^^
(2

<d S-, 03 a>

go
s

03 OT

&
.

5 hS

CO tjj

g
a ?'
1

fgfig
2 PI
03 J CO O) 03 CP

ft

fe

152

CIRCULAR 638,
74
References

U. S.

DEPARTMENT OF AGRICULTURE
-HO CO
9.

(8)

^8

CO

CN

00

CCOO

(7b)

Riboflavin

CO
(7a)

oo

fc>

D
Vitamin

(Gb)

(6a)

t)

o
(5b)
acid

C)

i
1

(vitamin
Ascorbic

CO
(5a)

CO
>o CO CN
Ir^

te

^
Jh

CN CS CO CO CN CO

sf

CO

us
*

o CO

us

<N CO CC CT>

l 1

Bi)

(4b)

eo

COCO

Thiamin

(vitamin

.o
(4a)

,OPS

us

e CO

CO CO

uo

t~

II

*<

value

(3b)

-J

A
(3a)
Vitamin

|
.

J,

V
CD

d
o
,4

at
cooked
salted.

o
percent

eg

&
X)

>.
00 03 00 03

rat-growth

minutes

<s

C, 40
and
149
.

oo,Q

a 3 o

o
o

e
rt

X
in

00

T3

O
"S a
03

CD

o
sample

fcfl

li II
<M
fcX)

20
skins;

C,
at
oil
224-227

and

5 1 Eh
1 a *= a
a
s^

.a
Q*
CD
method:

Virginia

O ~
K

o OS
<M

>
X}

xl

1
s o M

roasted

li
|

s
00
cd
5

.2

00
CO
CD
CUO

of XI
(2)
a>

coconut

without

1
03
No.

<
X) o cQja o
.

d
Q
OT3.0
"c

rsta

method.

at

x>

a
Description

-u

oo fl CI

00
rat-growth

CO

s o

p
c3

skins,

in
minutes

a
00

3
minutes

a
Xl

li 8s

p
percent

E
without

rat-growth
extra-large,

9
GO
Spanish;

5 553 c
fl-o

c .2

?1 u a
~z
0.

i
a
~~
00

T3

"3
Ca
12-14

.00

en

-~

~te
33 E w o
03

ft

a
c3

J
CD

1
<s

=
00

|a|

^
>-

a a
b0
03

bo

2
lots
00 C3

%%
O
oo

X
oo c3
Raw

Roasted

of

; s a -^^ >

'S
03

O
Spanish;

C;
method:

1
Raw
Mixture

c b Z

09

.2 'o

a
IS

g| H
"oo

.si
- c

-a

190

Virginia;

c3

No.

ft CO

C<

CO

O o

>
03
1-9

S3

So a^ "C"o3" o n m O
o3
fc-

CD

III
CD 03

03

g ei c~
CO

h
c3

*5 40

CD

(1)
Item

ft

3
"3

3
oS

c
g
CB
ft,

>

VITAMIN VALUES OF FOODS

co
i-i

153

^-toc

H* N 00 <D <N <M O >0

INrt
i

CN

< (

rl

CO-# IQ lO

Tt<TfiCOCOlO
CO CO rH
t>Tji

HOi-id

ri t^

0t5

t^ OS

T3

g>

w
s-c

c3

ft

11.03

g-O

o o

.2H
_ Q
c3
.

fl fl

'3

PI

c3

:|J

5^8 .M o
.

2>d
'1a

U w o

>sj gg l

"^^3

IS
c3

2
o o

rO. "3

>->

.-

co 0? rH

a *

2 2$

> ft

Qj CG 03 rt

^co.2
1

&0

-Xi

Sf-3

S
1?

^0^
hA
CO

ftS co^

JJ
>>>

&2
cm eu

154

CIRCULAR
lO TJ 00 COCO
References

6 3 8,
C5
CS

U.

S.
to

DEPARTMENT OF AGRICULTURE
OOOO
00 CO

lOWCCONN CC _ 00O0CSO5CS cs

>

C.

(8)

(7b)

a
Riboflavin

; 1

CO

i
(7a)

00 CO
i

S
(6b)

o o o o es
K?

D
Vitamin

^ III

(6a)

t>

(5b)
acid

C)

*|||
97.6
238.3

(vitamin
Ascorbic

i-H
128.5 195.6 140.1 252.8

CO

KlONO
:s --s-co
1

127.2

104.4

(5a)

281
70-78

140

c-i

Mq.

74

x H_M
in

n io CS co

f\
i
Bi)
(4b)
> i
i

CS

Sijj
\

Thiamin

(vitamin

si
(4a)

o es

sin
.
!

value

(3b)

b
j

lo :s

A
(3a)
Vitamin

oo
1

o 1Q
lO
CS*

i
;

ss

mar-

titra-

ripe;
titration

ripe;

titration.

titration

sample;

z
titration.

a o
33

1
'*:

j
colori-

market;

C,
dye dye
titration

spectrographic

dye
green

$ ~
a '~ a
.

red

2
1

|
i

and

D.
market

dye
Texas;
titration

dye
>

C,
D.

c>

Ohio; Ohio;
Texas;
method:

Wax?);
Wax?);
Argentina;

'1
1

sample

dye
Washington,

0.,
sample;

ripe;

'I
dye
ripe;

1
~
CD

<i ri

| a
.2

c
E-

i
Q

of
(2)
Texas;

fresh; fresh;
green

1 P
E c

CS

e c
a C

chromatographic

method.
Washington,

(Hungarian

D.
rat-growth

(Hungarian

red

A.;

A. r"<
range;

<

l*

garden garden
market
green;
Description

S.
U.
Gem?);
method.
titration. titration.

c ,c '33
a

d
p.

a> bo P
C a

<p

c >.03

~
rat-growth

c
b
"C _r

ripe;
Gem?);

and

=
"<
>

>.

2
CD

?i
i

\t
-

ripe,

green,

Washington.

red
variety;
California;

Dox
(Floral
(Floral

Dox
Wax;

ii

Germany;

Hachiya;

-E

1
method.

Boston

dye

dye

Chili.
average

iori

A;
King;
rat-growth
Sunnybrook;

p
i

H >>
a c
c rp?=

&

E o

a
b

a
t

=
fresh;

Gold
California;

Raw..Windsor

method.

Hungarian

Hungarian

Hungarian

also

"

Texas;
Wonder

Texas;

.2

ill

a
tfp:

|
a

metric

ket;
Sweet;

Florida

tion.

Florida

Green;

Green;

-.2

Ruby

See

Solid

Red;

c jo

pc PB

(1)
Item

a P
1
>

-i

1
.

c c b a
XI

b
e
J i

a *~ c

a"

b
-

VITAMIN VALUES OF FOODS

C-J

155

N MMN

<M

5!

-H

Ci CO

"3

CO CO

oZ

o 10
CO o * to 2

erodes

LOOrt

rt<

55 1>

ZZ

- p or u
cc

',

>-

Sosl| w Z3
se-3

''S

>

.2
.3 S3

S.2 |

g o o g .a -C =.
2aa
<*>

g
"o

5
ft

a a 2 C3.3

ci

&
-2-

1*2*
t"~o

EC
>-i

g-g g

*o"tt."S

E?S3
;

"sill
a

t-i

2 -S

^=>->g~ SS03 33

T S

c c * ? w "TJ b G gj ?

~
i-

il

gOs
S

2-

N +3
>>

OT

'-

0<N

ft

2 s >>
>- 18 ilaS nog

S3KQ,
o >

"S3

>

156

CIR'CULAiR 6 3 8, U.
CM

S.

DEPARTMENT OF AGRICULTURE
CM CM

CM
Refer-

<M

CM

3 CM CM

a> oc CM

CM O CM

CM O CM

CM
Cn

CM

o o CM

(8)
ence

(7b)

Riboflavin

(7a)

3
(6b)

fc>

D
Vitamin

(6a)

fc)

(5b)
acid

C)

s
.73
.rH

V
73

^ CM *

(vitamin
Ascorbic

^73
ui'Z

* rn

(5a)

%% H

%Z
E-t

OO^

OM H

73

i-t

o>^3 CC^i

Bi)

(4b)

Thiamin

(vitamin

Tfl
(4a)

00

00 OS

1 1

1
value

(3b)

fc>

A
(3a)
Vitamin

p
p

c
C
08
Pi
i

bO
03

d a
'So

o
>
sample

-o
#

T3"o3

08

Tan

Is

o
03

_o
"c3
"o! !h

d
d
Pi

>-

r.
1^'
See

o
"Z

p "3
i
"C

S
2

03

,e

c ?. E

eg

"o

>J
03

1
-S

^
"S.-S

03

>J

"o3

i
'C

^O

of
(2)

< s C
I

.s

I
-d
of

(1

.2
-r

.2 -a
0.
-.

1
>

Description

a >
c
<s

.2*

a >
z

1
c

ft O
> c
0C

CM
S3 -f
bfl

s
E
-

o t-~
p 1.0

CC':-

03

c
oc

>

c a c
f-

03

1
c

'i

c E
c

oc

E c
"a

E c

&
"d

3
tn

^1 I I"
Tr'E-^ a o o^ v o ojn c
03 o3

E C
P

S
,
ss

c a
P-

E d
C.c

JP

...

>
a

X 05 'si
Ph

i is 7 i - 1* p. >P= o

T
a

a*

T | T
P-

fi

S bo 2 d gB I
E g

>

M 03
1

'O^P
.- .S.2

c=

ll^

i
ce

g^

bfli3
03

P-

Bpc a

p.

;J3" C

H o

"IS gag o c

a o

(1)
Item

..

a c

l<

C
rt

3>
A.

Ca

2 s

VITAMIN VALUES OF FOODS

I

157

00 00 ^f 00 CO

lO 00

IC <M
.-I

<M

ON
** COCO OS

OS s

01-~00lt5-*lt^l>-t^rt<0

N
coo
CO CM co

O
*#

ddcoio'iNNffldoom w-sJHlO i-t " V

I

r^o
<*

cm

ea

tf CI

OJO

id

o
i
sp

o
t3

S9
-I ts Co

Sb"

!--h

O
.2

ag
2S "Si? 'O M pi 2
;*3

a&
.S . T3 'd
#
-r

>>.2
c3

II ?
*^
C3

^2

Si w
a-r

d h-p
cjdT3

>

c3

-2

-2

3s
0
?
. .

+j

O "-S
---a
fc>

t3 g -3
.

So o>

ha+
"3
!

sr*

a g a a 5*
,y*

^ CO p * o is "
g

-t|

CO

EH CO t! o rj-Ti! >>,a

pu 0
_j t>sr3 _:

-WOO) =8 S >>

S+3

a a

#rt

8 8 OPh

is*

5t3

i f p o 6 1 .s -
3

a &f &s -S -s s s -s 5 S

a>

o S
a> 9 a *lo Oo O^J U l,

,4

<d

w
fl

CO CO

s a
co c3

&

158

CIRCTJLA1R 6 3 8, U.
ce
(8)

S.
CO oc

DEPARTMENT OF AGRICULTURE
X
182
182;183

CO 00

C) DO

X X

BO
OC

Refer-

ences

00

}
CO

183

f
oc

us

(7b)

* eo

i
Riboflavin

esoo

O
(7a)

CO

r-

o o

a
(6b)

o CO

t>

D
Vitamin

(6a)

t>

acid

0)

(5b)

>2?

(vitamin
Ascorbic

(5a)

3
es
Bi)
(4b)

us

CO

to to

oo X
US

us us

Thiamin

(vitamin

lO
(4a)

CO

US s
*<

o o o
CO

o CS
US

o CO

CO
co"

o o

oo

value

(3b)

A
(3a)
Vitamin

fc>

C3

Wash-

rat-

c
oc

"3

c3

microbiologimicrobiological

microbiologi-

o O
a
method.

c I
market;

T3
microbiologimicrobiological

,E

2o
and
=='
sample

a
and

c
r

samples;

c
and

a
o

M d
c

a a

o
a

I
c
fe

5
of
rat-growth

C,
D.

'-

A.;

fcJO
rat-growth

p
f

A.;

1 jo
rat-growth

of
(2)

S.
rat-growth

U.

^
Description

..'

1
respectively. respectively:

o o a
<3
CO

%
c
b

S. U.
respectively:

s o
t_

composite

market;

H"T3.E
A.;

Washington,

c
u" tmethod:

o a
A.;
i

a o
fcJO

samples;

A.;

a
3

<

samples;

e
C.

gts

S.

U.

2
methods,

baked;

U.S.

P
methods,

C,
D.

a5
c -

S.
U.
methods,

CQ

c
<
PC
cal

li

> is >
'5

lean;

c
lean;
lean;

'C

g*

lean;
lean,

c
a

a
03

range,

lean;

method.

growth
ington,

method.

c
PC

cS

si
J
o

* c

cal

cal
nam,

Ham,

Ham,

Ham,

Loin,

Loin;

Loin,

tC

(l)
Item

a
t

*i

VITAMIN VALUES OF FOODS

CO

159

OOH00

o .00
e*
1

(ncn

:s

-O

Uo

>o
-

..a+i,
t->

o8 rt _.

C3

T)S-4

ssr
.

5 o
...

Sol ^5
03 03 03

.sa
a -a cs a

aa-a

to

.2
,

c3

>>
c3.2^ bco .-

TO C3 I-"

s6a 3 3 26
all-.
a m

c3

a to w g.g
-i

lis a2
TO

9d^ C5
C3 r>a

rt

111.
.';
1

w
.^

i<!cO

513*113
c3

OO
c3
I

a hi a .a

<s _, a> 33

C3--;

*.
phpm
:

a^i.

sal O 3,a 3 2 Sa s

32* So 2 & a
a
CO

Ph fel&H

a a
CO

cs

0 7 00 ~~ o-a aa^ls eS^ a

03 C3

<3 c3

s a

.7

w'O O

as as o ..s

IWWM

&Ba
o~,2

tqWco

W
03
.

t-'CQ

at*
o

ooa 2
to c3

a a

TO O 03

TO

a a

O)

q3

TO 03

SP r2

'

'eS'S a"o3

>

* W ^g S
CO

GQ

3 "g
a-

160

CIRCULAR

6 3 8,

U.

S,

DEPARTMENT OF AGRICULTURE

es

ff* e* <* r^ ei

o^

nm'i

E.S ^ d

5
^

d
-J

b"

poro C C3

rHOJ^O

go D Q
g ^

s g m

eo

d H co

S T3

* <N

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C
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'

S?

s ~

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di
Sb-J

fl a
d

.r
55

C
35

c!

rl

cS

Sg
s

KfeU

SKoq

aizcui

tcxio; mm

o o

oi

3
55

VITAMIN VALUES OF FOODS

161

w
e*

11 ii

ill
11

lli
11

!ee
ia'gb

eweiaiKiis
co<#'(e'neN

ill

o
6

r^

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oo

332

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ga

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1

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i

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CO CO

as
co
i

+- +*

gc

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5 & 8/3 S "3sS3:3 O

e,PQ co Ph co co

>H

J_ S_ S_ &H L, IcS c3 cS c3

CO-2MKM-

D O

-co

424615

42

-11

162

CIRCULAR

6 38,

U.

S.

DEPARTMENT OF AGRICULTURE

r
CM
References

OC CSCN
-*c<3

(8)

eot^-co CMCMCN

O-^O

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99
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13.85

6.6
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65
8.2
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8-9.

13.1

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to
Bi)
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to
(4a)

r IQO
i

I...
1 1 1

II

.ii III

S
ffl

**
i

<
a

1 CO _g >

fc>

.-

cook-

cook-

water

at

at

Germany;

Germany;

titration:

kept
salt

kopt

o
O,
CS
titration:

method

places;

dye

places;
titration:

in

then

then

4
hours.
minutes
titration:

4
dye
Germany;

immediately

O
.2

minutos,

minutes,

from
hour.

+
immediately

titration:

3^-4

thiochrome

from
_

baked

dye

15

a
boiled

515
boiled

dye
.

tubers;

for
boiled
boiled

for
boiled
steamed.

samples

dye
samples
steamed

8
titration:

o
Germany;

months,

heat
March:

heat
steamed
[England];

September;

skins
steamed

boiled..

boiled

boiled..

boiled

Germany; Unpared,

range,

average,

in
dye

5
,
Bakcd._

Pared, Pared,

ing Pared, ing

Pared,

Germany;
titration:

Raw

Raw
Unpared,

,
titration:

range,

Unpared,

April:

Early
Edelragis;

Pared, Pared,

Small
Large..

Small
Pared,

Pared Pared,

Largo

Baked Boiled

Stored

Pared

Raw
Epicure;
Erdgold; Erdgold;

Raw

Raw

Raw

dye

Erstlinge;

dye
Flava;

Golden;

Golden;

Flava;

1
3

a a D

1 o
fa

VITAMIN VALUEIS OF FOODS

163

IV 00

COOOMH

<M <M CO IV CN <N iO

t^ 00

1^ CO rH t^ CO CO IV

'

<S ...

2 .T3-5 += .
05

3^
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D
2"-3
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ap

o o g
I

5M
T3
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te

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a-s
co
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a-H95
, :

g
05

P-

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5

>

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o a o ftO,
CO

02 CO

<< ~'

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gSgoo
i2 $
05

O O 'd'rj'G p G + 05 05 05 05 & a to oa ra vi jg M m rt O >> 05 05 05 05 05 05 w 3 t< h in m i-i; 03 m 03 03 03

r
r
i

IcocococoO S-g CD-3.H.

O O

aa&a o
tl

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cfl

05 05

164

CTRCULAK

6 3 8,

U.

S,

DEPARTMENT OF AGRICULTURE
to cn cn

nd

o a
pi

e o oo >a o

'So

sa

'

OM

**

IHCO

aa
2

a O
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CQ
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i=

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<S>

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1

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gl

oo o

VITAMIN VALUES OF FOODS

165

cows**-

NNOONN

*
a>

.d -s

6
2
bj)

a .2

ui

O ft ~ 3

'O
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.

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tfft.O

2p?W

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J-i

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166

CIRCULAR

6 3 8,
CO

U.

S.

DEPARTMENT OF AGRICULTURE
CO

O iH

00 iH CS <M

CO < CS CS

-H

tCN

t>.

Refer-

ences

(8)

(7b)

1
Riboflavin

te
(7a)

D
Vitamin

(Ob)

(6a)

aoao
coco"
(5b)
acid

*-*e<s*

00

eVes

C)

s
O
00
-r

(vitamin
Ascorbic

US
US

CD

US GO

U3
i-H

CO CO

(5a)

jS
e
*t

US*

OS

<N cs

O es

Bi)

(4b)

9
Thiamin

(vitamin

(4a)

US to

r~

OO

value

(3b)

fc>

A
(3a)
Vitamin

each;
sample;

.c
c

H
titra-

dye

<
tubers

f.
c

Pi
1
I

ia

( a
&
)

!+*

dye
)

02

J
c

>

s?

8
of
sample

market

Germany;

P
C,
a
in

1
1

>

c If!

:a >

C
o -

G r >03 -

C
.2

Is

c
e

o
t

Germany;

samples

of
(2)

D.

>

f
CO
a?
CJO

la
-

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"a

5
Washington,

1 c
<
i

is ;|
.

Description
titration.

<
average,

8
:

< < - >? o t >o5

a
E

e>

-E

samples;

1 J?
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|
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5
;

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a
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samples;

i.

I
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) :

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autumn

method:

dye

l >
Cobbler; Cobbler;

1 c

XIs e 1.2 a

X >1
>

!
e a
j

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] -

i~T
e
autumn
i

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2
5

>

>

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rat-growth

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<
\

03

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a:
pE

Kaiserkrone;
titration.

S.
Irish

1
:
. /-.

>c a
:
-j

5~
"3
1-5

Juliniere;

tion.

U.

Irish

'*

H
i c

o <-
:

\
]

3
i

(l)
Item

<i

VITAMIN VALUES OF FOODS

167

eaeeuse
ui to tm * o

nee
load

'

&5

*-.

od

i-4-

iii

OH19U5
im'

o us

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I ;2

a 2

^
a

st>

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>>

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to tn

m
<<

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T3

Dr/lfflKB

feT3

aOOO <J13PQoqPhoqgqoq "3 P3

o3+3
o3 <o

g O O

<J

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beta

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O O

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168

CIRCULAR

6 3 8,

IT.

S,

DEPARTMENT OF AGRICULTURE

PH

T3

a d

Z
fl

Jl

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!

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= 3 P d
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.

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tr

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r

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VITAMIN VALUES OF FOODS

169

in

WHoooteoo
05
i<s

W ^H rH W

'

w eo * so

HN00O !OOH

T3
.q

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a
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Oj tf

m 5
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e.'j

oj

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P.O.
: 3

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'g

>

03

a=sa-s
lOfllOXll

w a p a

>.fl

|
gtfPQffl

OJ

S "3
"CO

03 03 03

2
XJ

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aOOO<l

8 m PASS'S "3 S

170

CIRCULAR
1

6 3 8,
ec to

U.

S.

DEPAiRTMENT OF AGRICULTURE
tc

5 o

Refer-

ences

(8)

(7b)

Riboflavin

(7a)

D
Vitamin

(6b)

(6a)

CO
cc *e a ** a eo
(5b)
acid

U!
r-*o
QC

CC

ee
us m*

esta

** "

C)

i
ee
e

(vitamin
Ascorbic

.CO lO
(5a)

I"
5S>

"9

Bi)

(4b)

1
Thiamin

(vitamin

te
(4a)

CO

1
value

(3b)

fc>

A
(3a)
Vitamin

fc>

inhealthy healthy

in-

E 2
.a

1
'3
.2*

-3 T3 "3
.2*

plants

plants

a
s.
1

o o

a c

(from
(from

(from
(from

s u c
"7
titration:

j2
PI

a
er

H
J.

o
'3

bio

J=
sample

titration:

P .2
c
of
(2)

C;

C; C;
C;
2-8 2-8
2-8

c3 V "3

.3

C
^r

-c
p
dye

E "S
:

'c ,c
2-8

a
c
9

a o s
S3

u-

S
C,

S o

X P
cS

a
<S

CO

a
j_

a
.2
cj

a o
Description

'

- >>

<o

dye

a
at
at

o
CN
8

'

3 O
3 a 8

3 E V
-

'-z

e4

at

at
tubers;
mosaic).

.2 *

.~

s
a i 3

a 03
* CO 3 a 09 8 CO

mosaic).

a
c

"E

'8

=
i

?Jp

P
C

C
:

'

months

c
c

Scotland;

month month

8
months

~ j:
a.

I
s

a
a

.

>>

c
cj

P P

E b C

with

with

IS

p
c
& c

E
-2

E =

> s

c
^

s
c3
t.

s =
03
i-

1
c
Stored
Up-to-Date;

1
plants).

4
plants).

4
fected Stored

average,

al

-
I 1

a
aw

3
a o

si =
cc

fected

Stored

Stored

5a
Warba;

R pq -

'3

If
2

.a-d

B s 1
fe

E u U

E & a o 03^i

o
j=

c3

i-l
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|
<
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5
ll

3 ogc
=3 JS

R|a "3
3

I*

<

.3

Item

(1)

O
**

a o

i
ee

VITAMIN VALUES OF FOODS

171

woo

re>9

lOOOO

at

I'd

31
sa
as?

sis
T3.0

15

3a
S.2

.1
a a
>
05

<D fl

Ger

03

<x>

w [a
mdpe
tiips;
ion.
,.

m
tf

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gi
o

wj s;

J3XST3

W V V

flj

5 ^

& 2
2

5 O m
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05 05

T3t3

g.g-gghRAg&o

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T3 T3

S^'SS^ - 81
SS
5
5'

WW

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3 OT OT oj a> 41

>>>

172

CIRCULAR 638,
*<

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rH Tf cn

S.
i-(
-r)H

DEPARTMENT OF AGRICULTURE
rH
Tt<

lO
References

OS

* :n

rH
-H<

cn

<n

cn

l^ CN CN CO <M CN

CQ CO
i-i

(OtOtOOOCN rnrnrn rH

ONCiOO

lO
CN cn

(8)

(7b)

1
Riboflavin

o
(7a)

-*U5

1
(6b)

ri
>-t'

D
Vitamin

(6a)

P"

NNWNHH
s
(5b)
acid

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i
e
.

2
cn

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uo

3
2-28.

2
0-21.

6
0-11.
5-12.

GO r^ oo
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*~

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co

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CO C

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13.3

9.2

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\17.

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f\f \

7.

7.

Bi)

(4b)

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.o

Thiamin

(vitamin

(4a)

a
p*
value

(3b)

A
(3a)
Vitamin

CO

at

at

at

at

CD

O
weeks

a
months
months

CO

months

<i
co'

o
;

o
stored stored stored stored

4 2

4 6

P*
Ja"

3 T3
z
03 c3

sample

I
titration.
titration.

1 ,

C3

titration.

titration.

of
(2)

varieties

c
varieties varieties
varieties

T3

c
#

method

d -Q o
00

a o

_,

a
<P

CO
CD

K -d

d
a
Description

CD
i

C3

>

1
i

9
range,

dye

dye

dye

dye

00

12

16

18

o
CO

d a
!

d1
&..
:

Scotland;

range, Scotland;

range, Scotland;

range, Scotland;
fluorometric

s>? bo o

"d

|* O
s 3
a a

ll

o -o o a o c B
_2

s dd
< < co > X CO* o o.2^
!

>>

g
co

5
>>

and

P 3 a

and

and

and

O
03

C;
2-8
Average

C;
2-8
Average Average

C;
2-8
Average

C;
2-8

;
Sweden

'i co Z5

P g2s pq PQ x d>
ad
-t->

5 <i < d -

d CD >H d .2 < h x< X CD P

i=

o >

X
'A
! '

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-

CD

CD

r^
lCti

A
ti
C3

CD

33 -a

dd

i c a

a
CD

>i -r d
d
a s =
c

'

d d c
c

/.rS

PP

o 3 J

X
g
<<

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CQ

X CO CQ CO

T3

(l)
Item

i>

VITAMIN VALUE'S OF FOODS,

i s
<N 00 <N

173

00

00 00 NNtO
CT>

HOiM

3|
CSOrhCOOiCOcOO
t^ >o

oei

OOIH NOrl

,-(

IOOWO

174

CIRCULAR
g
References

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
r

-#

c; w co S S

C4 C

a 8 Sc

~* 00 CM

o s cs

CO C5

(8)

5>.

(7b)

3
Riboflavin

&.
(7a)

CO

1
(6b)

D
Vitamin

ti

ti
(Ga)

00
(5b)
acid

C)

s
CSO
00

(vitamin
Ascorbic

(5a)

ONOO cs cses

co >d

O S
CM COCO

CM

COCO
i-l

"f

Tt< "<*

CO rH

CO

IN

Bi)

(4b)

1
Thiamin

(vitamin

CO 30
(4a)

<N

coiot00

1
value

V
s

O S

(3b)

fc>

A
.

o CO

(3a)
Vitamin

CO CO

>.

u
as

u
cS

p
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p c

"3

O
a >
.

! O

?
'11

j
1
CD

c3

E
sample

c X

1
c
=

1
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VITAMIN VALUES OF FOODS,

n
as
10

175

CO

CO

cocn

ISSS

s
OOClh.

ceos sr:

oo
CNCN

t~

O
3

03
fc.

o o

IOC

o to 00 to

H
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>
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35

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CO
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33
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O p
o,

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J

11
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IS
3. te cd <d

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J3

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<N

o2*

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Vi

III O
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CO CD

03

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.-ox)

g 5.S.S g >- fa = rffl

i-t

flS>j8-B
garc

o 23 w ? "SoH .a a s u
?
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1

to

T3

<D p. fl >. CD

oo-pI: o
ma
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if T!

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a 'a
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=*

I 3
,

..

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a

2u
53

ShOO gfepHpL,
"3

53 03

C3 03
yatt's

method.

ea-c-P

-
o3 en

;-d

d 23 -^

flH

glare;

oston

rozen;

D.
l-

iSflfc
PPfe

''Hi

feZ

Us

X)

P j^HHI

22B mm

Es1d"

.2

llfSl P P
eg 03 03 03

co

ggSe3-

176
References

CIRCUI/Mt 638, U.
CO OS
oa
(8)

S.
co
i-h

DEPARTMENT OF AGRICULTURE
OS
ft

1-H

coc3

CO

CO CO

CO

CO

CO
CO CO

(7b)
I

OOCN r 5 Oi
I

!
i 1

00IH

Riboflavin

to
(7a)

OO

CO
1

00

Si
D
Vitamin

(6b)

t>

00
(6a)

fc>

(5b)
acid

C)

s
.o
(5a)

(vitamin
Ascorbic

^1

1
ti
Bi)
(4b)
1

1
Thiamin

(vitamin

co
(4a)

co

IM CO C5C-4 SO

O CO

o eq'rn'i-ref

value

(3b)

A
(3a)
Vitamin

fc>

a
its
!

'2
its

: i
i

is \% o
,

2
ft
;

T3
.

3
H"

03

Ju

oa

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i l,c St
c
I

bf

15
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is

c
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ft
as
a o

ni] fi:c
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1
J?

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J

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t5

2 .5i 07:: ~
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3

>.

* c
H

rt-r
<
1

3*
1

3 P

feb'

^j

SP5

P :pq
i

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>p ;^ ^2g O O

>p 3

<U 03 c

o o

p 1H

3 a
(1)
Item

=
c

I
4

g a u
PQ

2
"3 Ph
;

VITAMIN VALUES OF FOODS

>00

177
C

CMCNCN

>-<t-

t^t-

OO

(M Oi CO CM <M <N

CO

.-i t^ lO o

ooo oooooo 1--ICOIOOO O

lO

oo CM *

<

^ >o * * lO

1'

* CO

o 10 o O oo cmcn
tjh

ooo
a
.

d*.a
J

d" d" d*

o o o

OSJaS

a .a a

aaa
<a <D

CO "1 (O

:
I

_r c3 C3 o3

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t
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ts

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a
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as
2
I

ft
c3

22

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tc

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2a

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c3

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l

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78
'ro SO eg

CIRCULAR
1

6 3 8,
t--

U.
IO<0>0
t^ t^
(--.

S.

DEPARTMENT OF AGRICULTURE
t^f~ IOO
t~ OOOJ U NO N n
-if

t0

^
ss
&>
(7b)

IOO

t-

IO

(^

lOIQ

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dv

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o eo MNlS
(7a)

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o
CC

(6b)

b"

IH CO

s
o

<<

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^v
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210
(6a)

260 390
190-260

190 260 710

760^

400

620 800

(5b)
acid

C)

f
CO

(vitamin
Ascorbic

(5a)

Bi)

(4b)

1
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5
(4a)

03-"

r-co
value

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t~4

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(3a)
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bT

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CO IO CM

too
CM CO

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o >o o co oo o
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>
River;
respec-

13

__

to

t>0

a
03
.

River;

_> "3
bl

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a
o
I-

^ "2
a G3 o
u.

rat-growth

x:

rat-growth

rat-growth
_.

3 o
ea
Columbia
Columbia

t c
bO
method
respectively,

5
CJ
til l

p '1 C

.a
C3

c.

p
)

p c
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e3
Im

methods,

Alaska;

respectively.

M
<

88

a
S3

p P p a c I
t
a

p r i -2 C "3

"3

CO

sample

off

[Alaska];

Alaska;

"5 "5
cr

S
>>

E
>.

Sg

>
rat-erowth

.3

of
(2)

samples;

sample;
rat-curative

CO
samples;

3
samples;metnods,

V r
-

>>
03

a
methods,

<
sample;

o u

C
>>

o
03

o
c3

Description

m
method.
commercial commercial

S a

discarded:

O C
c

i c
2
z
te

= c
CM >r CO *er CO CC cr

-E
E
oa

a a
a 3
'a

CN
CO
k

o
commercial

1
a
-~

a 3

and

o
rat-curative

il
commercial commercial
rat-curative

1
1 c
e

aE
X
cs

o?|

<s
:-

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%
c

gee

r 3 a c
C

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a
rat-curative

5.5. 3 "3 * a~ a

rat-growth

|
C
and
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I"S

a e

o 3

liouid

tit

s boo o

IETE
r03

method.

do
Chinook;

I
c

tively.

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.SB

HIT

and
Red;
Red;
Red:

S5 S<oP
nS
pq

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oa

ec

o(

es

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o
a

9 =

u
no

VITAMIN VALUES OF FOODS

>CN

179

CO

CO

83

ooo

iH CO 00 CO 00

02

2 '3
o.2*

T3

CO

*a

CO I

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.

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a a a a anasj

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08 "-S

180

CIRCULA'R

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
cn

5
References

cn

e-i

co

co

oo

><

(8)

(7b)

!
Riboflavin

(7a)

D
Vitamin

(6b)

(6a)

IS
(5b)
acid

**

e*

e*

C)

(vitamin
Ascorbic

(5a)

so

**

00 o t>

00

CN

00
CS

tco

>

t^ 00

^ o

Bi)

(4b)

i
*

Thiamin

(vitamin

(4a)

value

(3b)

A
(3a)
Vitamin

o
b"

>>

-2
>>

3
range,

"3

-3

'5 'S !2
to
'

i
i

*
o3

>>

rat-growth

<
TO

C/3

.3

i
|
'

.2
.2

d o
,s
b
c b

titration:

03
i

TO
and

S
*pf

IP
dye
'

* >
a> ^

> >

03 a>
bib

sample;

3
!
1

sample

bo

"

of
(2)

a 3 a 2

P
'c

.E

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1
|
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r P

c
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average
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p

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.

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r

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market

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C3

c C s>
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la
3

I t r
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p S.

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3

a
c

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C,
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c
.

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i

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5

03

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c
s.
i

1.8
i

S A
3

C
containers;

Oi
samples;

>

IE

if

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p
p
c

S
ir

1 fiiS ;& CO s b-gi ..

<D

i
S3 >

>

E IE a O o ->r ? Is si?: a h o [t ; a be o is

] I
rs
samples.

.23 \1 X
;.=

tin

E
:

3
'

:
c

3
:

CJ

HO 2h1

13-

>* '"'"oj'c

P 3,o.2

3
r-

3.1-

bfl <1

03

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bJ0+^>

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f
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I^s

s ^.2L

Washington,

method.

In

<

0J on;
S
o
1
!

>

2
co
p
3
i
i ,

2<

a?
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1

o
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a
3 h
:

C3

43
if.

a
S
<
;

y.

>

5
(9

C3^ B

&

U XX

VITAMIN VALUES OF FOODS

181

tid <M
i

i
1

i
l

fi

so so

*<soao US

MO
7
O
i-H

9
20.30 38.28 29.87 6-26.
7.6-7.8

SO S

CO
CO

129.6

SO

315.0

100.

22.3

7.7

3 2

OS CN

TH

f f\
\17.

IQ 00

_o
e3

add-

>
-c
moisture;
....

sugar
titration:

--

I
process,

> '.
<r

"C
il-

c
percent

CO 03 a?
bioassay

dye

CC
t-

& c
'

C
cold

Eh
68.3

CO

-.

'.2

P
z

a
a
03 CO

rat
concentration;

Pits
cc

_c
c1

2
method.

P I
commercial

z F I
'J

method

a
t

CN
Norway;

b a P
,

J
"c;

body;

&
CD ...

1
t
ty

|
i I z
c
\

cfc

CB
bfi
<whole

2 H
>
X) C

a
P

titration

percent

1
dye

fat;

J
currant,

I 7
or

1
1 E c

^3
lumiflavin thiochrome

>>o3

i
+3

titration

jz

bX)

65
rcent

3
smelt;

t
<

a
u

'

t.

c c

dye

>an;

|
r;

:| i

i?

> a

PI CU

A3

CO CO

o.2

a i
CC
92

1 1 S GO OB

182

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE

cR

.0

2~ fl HS
ce

E.S

b- lO t- 00 eo to
03
<<

C-3

OOQOC c ~0 in oa

O #

00QC0eQpa0OMHniON001OOOQS^00l G0<0Q00 ~ - ~ 00 - ^mmcnt-x^?)'

t- re -^
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i
i

.<"

f.

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JO JO JO JO JO

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gs

Sis
IS
<

1 S M
c3

Pi
b

< O. X

X M o X
u'
;

CO re re ei

21
00

CO

eoio :xx

r^;

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55

o
253

>

ob
is
pi

gZZ-

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i.

'c 6

2 2a

MS3N

S3 >2

.feSSSSfeSc

H ph ft

'" g g^, S

S^
,

as :s^2

VITAMIN VALUES OF FOODS

183

ooooo

<

O CO 50 CO 00 HOMOKONiONOONNOOOai
I

H(DN5T)it<3COCCracONOO^OOaiNO)(

Bag
all
2^2
v*

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o (ON
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fcf

22

oat;
"

c3'3 <5

Saadaa
I |

CO CO

o o o
OJOlCl g O """ 7l cjj
'~ '"
ai
-

o 07I7I o b a

o
CO CO

u O O h h O b OhL<n O O OS
Q
J

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ico co co

g 5, -'-"-"- -irt 3 3 c n i" i" oo i' O ototo 2 .E2 _r- 03 O O Olp ^^cofT'^ * -* ro oooooosa 0-g
(
1

Q o
o
r;
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fcl

eo t* .2.2 co co +3 J3

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o o

^^^^
w

<o & % ft 2 do do 0>05 M W O OO

'-t'-i.fl PI

=o tco co

>

IJSJ

mj

l^J

oooo

<N <N <

h^ 0000

71 . . Tl T! f co oo"oo JlffiiMO) r-l

Jg

^66666

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fcl

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- >>>>

gSfl^'hHI-HhH(-HI-H

-2

% r
03 03

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o"

PhXJPh
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i

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..

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5? !?!?!?

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WWOH

03 03

,G

o3

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03

o>2ftS

184
References

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE

os M c-

(8)

(7b)

1
Riboflavin

5a
(7a)
<->

D
Vitamin

(6b)

fc>

b*
(Ga)

(5b)
acid

C)

(vitamin
Ascorbic

'(5a)

Bi)

(4b)

Thiamin

(vitamin

&>
(4a)

9
value

(3b)

fc>

A
CO CO
(3a)
Vitamin

OOMOOtOOWNOiC
co"

7
163.4 62.0 159.2
148.2

8 257
41.1 30.3 134.5
138.1

<m"

00 !M to <N * ~H so o" od id

oc

42. 29.

131.8

159. 230. 173. 134. 233.

i i

i i i i i 6
super-

months;

g
Tot

6
with

d
fl

o 3
fertilized

stored

;
chromatographic-spcctrophotometric

da pi
+j

sample

O o
,C
(2)

25
co

potash

of

II
3 os
S
~c >

c c c c c c
<r
rr

c c c
t
t-

<

c
t-

<

c
=

soil

of

11
X

C a

r-

'

Description

o
c _
t>.

c- : c c I I C: cc

c 1

c c
-

muriate

loam

'e> _

n
to

r
r>
and
sandy

c
c

C> c

c2

V
4

1
on
CE
phosphate

B
as co

z.

CE

z Z

c
Alabama;

pi
method:

1*

E- E-

Ii

i i
Grown

o !7 A. -u

to

(1)
Item

OC

a o

t5
5

il ey-i

VITAMIN VALUES OF FOODS

<M

185
OS

SS

OOO

-HlO

is

s
a
+
CI

Jga
S'

& mU J Kl ^ li ^o222^^^2^2sb.a^ OrHJS0)HH0)rta)H2g0)H0)flS fl^

<T3

.-'

_l " H " _<

O
a
r

-v*

a
2>d
S3

.S

is .2

NtD(OMnNN(D(DNN(

c3

a
CO Q5

H
II be
ca

sag.
-w

:fex3j3i^ii a.

^OOOOOOOOOOOOOOOOrtrt rXrX o O NfiHHHHHHHHHHHHHHHH W W ??!

.pgga

o.FJ

2e8.pUSe8i

dfto

ga^m
:

o>Sft
CD

00 0

186
5 a

CIRCULAR
.-^

6 3 8,

U. S.

DEPARTMENT OF AGRICULTURE

SB
^3

k_5
63 <3

S= CO
d d c o

Bz'o
o c te C C %

o MNN>^ 1-1 WW ^Z
I

"a
^
7?

eo oo

cs

_., 08 08 aj OS 08 . W,^ OT >>

ci"

r.

= =

OU
o ot-

ca oo
isti

C C

08

03-O

08 03

IS. | w

I=~|5~|c==

_^^

-/. /_

xXX

tt'X.

VITAMIN VALUES OF FOODS

187

oo

*#oo

i>-

coo

10

o
O

C3

O
CD

w
3

'

>

= ^3
3 M o M

3CN

a o

^
o o
ci

o o

CI

TTo
n s
ci

MNNO
1

co

COr^ C0>H

CO,

^
,

-M

J3

co

If*
a a a | o p-g
..

s& i* It
CI CI

O O a a

^s.*tstsS
tn oi

a
c
CI

CI CI

...

<3
..

ci

o o a

oo
a a

rtS?
...

>> >
c5 c3

>, td di C8 >> >j

c5

T5

cC

ct3

cS c3

5 H
ci
l

Ci

^h

3 'e, y

?
CI

>>

o
C a o c
SI
cfl

a 3 c3 o
,a *" T)

o * o a O o.S C ooS 2 o

o o 9 o o.S

> p C o o^s.2 S o
"3

flOO

gaOO 00 aOO 00^

I

CO CO CO 02 CO

^CO

te5-g6?jsB O.S*C ^ ooooso a ft .2 H&S

:

*j
3

3
rt

faU

H^

>

> >

188

CIRCULAR 63 8,
CO

U. S.
CO

DEPARTMENT OF AGRICULTURE
CN

oo

O <M O H o
i

CN

"So

2S

(7b)

1
Riboflavin

(7a)

ti

D
Vitamin

(fib)

fc>
(Ga)

ac aeo
(5b)
acid

C)

I
OB

eeeJeseffH *
eo
e*

eo cm

r~0 CIO
"
S?

eo *

eo-*

-.
ess e<?

(vitamin
Ascorbic

.o
(5a)

co oo

<#

oocn r

oo-CO

oorCO >* ^^

> ri
oo J5

e-s

cat

Bi)

(4b)

Thiamin

(vitamin

o
3>
(4a)

is

9
value

(3b)

A
(3a)
Vitamin

88 co
coo~

dye

_o
.

a a

e
_c
Ji

c
c a
_o

England;

England;

modified

"S

o >>

sample

range;

-a
titration:

1
JO

~
f.

C X

"5

batches;

_D

-.

>>

Germany;

of
soil

*c
(2)

c3

X)
El

1
a

oi

15
C3

-4
method

and

g
CC DC

03

x.

"c
co

~
=

co

dye
muck
Description

M c

leaves;

s
York;

E a a

<

I 3 O o r c o".
<

P. St

'E

a
"So

E E
CO a CO 03 a 3s ' G O ?. and
range,

c C
CO
average

CO _c3

3
E
_D

o
.2
titration:

fc.

on

a O a
a

inner

New

Grown

II 30 'J

be o O a a a CC O c It
c3

E ?. ft
"

ii

H
c

'

a a z
-

"ca

B
"3

>a
~

I?
>
rt

Spring:
method.

Viroflay;

Viroflay;

<

Ii

o
>

a a
o
CO

O
C3

>
Z

3 o

Ui

a S a o a

a C
CO ca 03 03

bradycardia

canned;

dye

>1 >>

3
>>
03

as
c3

~
X

o
v.

Mb

..

o u o

average
titration.
titration.

or

Fresh

>

-a
CN CO

cr
England;

c _
r.

T3

O
pq

!>

< 3
Fresh;

Cooked

dye

dye

Germany;

1! q a^ < <
3

tl

co

<!

3
a
(1)
Item
1

a C

VITAMIN VALTJEB OF FOODS

S

189

2
__._>
,

i^jtoor-

IO)>

1*900

IQCGC"*

35
11-52.

46

CO CO

coeo^t-esso

--i

Co Oi

,H
t-

O
icj

"SO

CO >C

Co
>-i

Tt<

CO

O
*S !,

oeo
co >o

COCO

D
SO

1 l

l l

l
i

Ob

OO ^

OO

ooooo
r^o^^e^t,-|00-^-iCO ......... ta *%** >-< its

io O IO o oco IO O oo o oco JO o oo IO oo CO 00 r^ O 00 O o .IO. . .CO. .CO.

co CO
t>t~t~-

tf3

>*<

_
T3
03

>-l.,

~>o "* ^H

co

_t co .o co -oo ^^Hi-tt^CNiHOr-l

"0
1

Pt 03

a o
tuQ

a
OJ
bfl

a
CD

dye
nitrogen

p
"3

o M

W)

o
'a

"G
P c

I
: i !
I

:: ii II
1

a'S 3 CD
E
=

'a

India;

a o >,e

1
I
e

o
i

o
'a
03
bfl

o
'a
03
bX)
organic

o
> i.O

i ,

, i

O
o3

z
1

i i
i
1

11 Iis-P

<03P,^, P3 go c;

S.2^ C30 P
BT3 g '"

i
i

53
.03

i
;

i*j3
;

g,

O o a
.2
-i_>

O O
Vj

(H

a
.2
a

O O a
a.
t

weather;
temperature

of
temperature temperature
titration:

"S
|
c

i'H

1
+.

73

k>?&
i^"*"
at

jo'f

r
Hollanc

i^^
at

a
daysHollanc

a
titrat

u i
in

c - _a 'c 'Z 't CC cp

p p

.2o^
W
s
me
added

-^

.2
03

03

03

I
at

a^
s met
quartz

a
c(
balance
solutioi

as

. <-

2 a 5
c(
various

JS S a

n
'=

>mbinations

sunny
oxide.

t a *
added

dye

room

2*
c(
added
potassiui

S3
room

room

n
cc
potassiui

i;
Indu rain
rains

in

at

3'*
o 5 a a
* c p

d
the

ry,

it

at at
hours

days

solutioi

solutior solutior

phospha
various

samples;

day

day

15
if;
,

1 5 dye

days
lAflf

days

day

sandy
ration ration

various

various

day

during

days days

d d f; i d d 1 Jg S2-a S
,

1515
,

a'0'a'e.9.-s5555-5.-S5

a a a a a

no

5 3d 5 ^

no

no

the

resh;

24
n:

28
P
CO

g^S-g-g
73 pq <{

oa

u pq M M W

g OS'S
-s 5.-" 03 *^

i-5

^h

> bja M

te

82
.2

a a

1S2
gss

190
References

CIRCULAR
1

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
as

e^

e
(8)

?*

CD

to C*

<o CM

(7b)

Riboflavin

00

(7a)

1
(6b)

Id

D
Vitamin

(6a)

*-i

e* t

M^NNNNISMlf
(s oi *'
p>'
!'

(5b)
acid

C)

e*

CSM

uso'se

ii
!

si

n us ^ ' ac * r ev -* laNPiNrtW^NlSflN^NNW

(vitamin
Ascorbic

36.9 63.7
i

123.9

"~3i.~5~

(5a)

84.4 \58.3-108.7

60

48-67

99

72-113

f
53.

/I f I

Bi)

(4b)

1
Thiamin

(vitamin

(4a)

value

(3b)

A
a
(3a)
Vitamin

fc>

* S.
-

.
-

..

6
range,

dye
lots
...

on

on

manure

range,

grown

grown

lots
India;

10
and

10
Michigan;

3
S farmyard

and
range.

t:
lots
titration

varietios

varieties
titration.

range,

season;

sample

1
E"

c
and

average
titration.

temperature

garden

titration:

C
with

10
included

average

sample;

and

c
fcJC

dye
water;
autumn

of
(2)
rainy

5
dye
average

dye
manured

at
water
method

range,

g M
V,

dyo autumn

Description

wet,

8| ^c ~
99

same

average

canned;

York;

room

treated

titration:

5
and
water;

in

12

York;

11

hours

modified

on
India;

methods.

g"S at
during

0!
New
cooked
range,

i:
Fresh
titration:

o>

24
titration:

range,

cooking

titration

dye
average

days

poorly

garden

for

in
Steam-cooked;

fluorometric

1 03
Commercially

New

Collected

soil;
Japan;

fresh;
determinations

lots.

and

soil;

and

dye

dye
colorimetric

Jersey;

Cooked

8
Frozen;

WW

"a

Held

From From

Fresh

Stored

Boiled,

10

lots.

Raw;
muck
Average

upland

Average

Garden

Leaves;

India;

India; India;

2
T3

New

a
(1)
Item
1

o
C

1
%
a.

32

VITAMIN VALUES OF FOODS

CM OJ O O O NNNtO <N <M N O
C>4

191
m
cn

S 8

nh

coc^i
c<i i-I

qcn
r^

->~;

oj

(MO

>

c*s

mo

<

CD CD

CO

^giS
fl c8 c3 o3

<i

.9

aa laa
a O OTJ
B 2 2 *
5?
fif

c3 <3

p'

llaa
03 t fl s>.

na & cP saaa c a f aa aaa h Sa O o o 8

-

d a

<a cd cp

H o

C3

C3

cS

CD CD

: 'E3

sa
T3 O,
co

<j

CD

^
i-

C3-S

co co

0d| p'8
j

+3

<D

CD

*>

'S
co Si3
-

?M
;,^,-

CD CD cd cd cd cd 03 fe *

.2.2
CS 03
-i

s as
<5

s
-5

cd
i-

><J$

5c

o 11
.a

I* .i
o sco

? ? So

,2 CD p,bc

J5
CD fe

O
-S'4
tfrt

CO

'-J

2g o

O
S
133

s .-M-<rrt'"S<J
c >

M (M J?' -rP w

7-'

;2 gtaTJ-o
-<<<3

a.

^ ^

.03

i- ...
,

Ss
CO

J bcbx)^<<^

CD e0.tn

CO

-r^

com M-g

dSco

2 2 > >"
<-<

-o

PP^O

pp

"o3

sgi a

a*c?'~ Sfe

3fe

CD CD

>>

192

CIRCTJLAlR 63 8, U.
OS

S.
00

DEPARTMENT OF
o
8
to JO

AGEICTJLTTJRE
X

C
References

CN

CO

U5 CO CN

(8)

C3i

.a

>
03
Ribofl

1
N

"~"

1
8

(7a)

1
D
Vitamin

(6b)

(6a)

t)

(5b)
acid

C)

s
U3t~CO
(5a)

(vitamin
Ascorbic

CN OS
1-H

-<f

t~ "3

.-1 i-l

-^ CO

i
Bi)
(4b)

COCO tH OO to 00 CO so o CO <M

1 1

iH

<)<

ICO

OS t~

-Cfl

00 CO
!>

t>^ CO'

005 GO O * 00 O *' OOOrti-l

Thiamin

(vitamin

(4a)

V)

CO to

value

(3b)

IS

o o o
I

IO*

A
.

oo o

(3a)
Vitamin

11 0*PS OO ~ CM
>
IS

O O O O O H xdT o CO
.o

1 l

1
I

3
s

T3

O
s

!
i

p'
-b~

>>

o
,p "

3 o
-t:

'<

a
c

{
GO

o3

P
>

a
1 o
sample

c
>
-

^
-i

.o

!l
i
i

s
_o

i
i i

a
i-

p'
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a
<

cjo

I+;

_o
'

"cS

5
03

T
c

% o

o a
03
4.
J-.

2^
P X
03
H

of
(2)

a
3
to Js
<s

P *

e
CQ ~P
!

&
* P c
e

<a

>>

"c

*
H

<
<"^
.a
-/

...
03

"
&

bo

-K fJPf

XJ

5 >>C
>-

O
!

i*
|<
;

d P

M
x>

1
*
r

3
!

P
c/

CO

I X a

Description

o
1

=.P

ass

u
<

s .a 93

_:

-":

1
la

1 t c
i >

'^ 1-

&*
res

z z
.

CO

|t-

a
i-T

"O a r
1.

!
CO p P

03

.-

>-

f
3 OT
!

>

c c
1-

w
__-

p a c c p"

C
i

s>

& g "3
I

s
b
r

! '

C i:
> > a

c o

C
I '

a
?

0b
IP
a

isf
itaj

b P

avs air o O
*->

III!
O

O'J

=3^03.2-

I o

4 'a

\Z
I c
1

c 'I
5fl

c
>

&

<

^ O ^

3 1-5

S 03 .3 CO
5>

iM gS |i
b c >

c;

c
b -

at

1/

P o
rj

>. r -^^: .2
'Eh

1-

<

Ph

03

T3

a p
CO

Item

(0
ii-g
1

1
<

>

c b

Si
00

>

VITAMIN VALUES OF FOODS

CO T*
00 CN
to 00 CO o>

193

OCN CMCN

co co c4 >c

iHOOC

&

d
0J3.S
fi'f

I'd ..

d|

|^ 1
2.2

111
T3
-

IB-as'

O -.J
a
CO CO rt

cp

T3
03 CO
p|

ct>

2 9^3.2

O
03

cl.S

~&22
S<S^od^2.2
'<

"&

O
CO

o3

1 O
S

o O
"-5

a 2

co

,2

c3 co

.2
?p.s

S *"
S^a t;P o

2 1,2
03

AS
+j
CD

*3^3
5H

Hi
T3
oo

c3-2gT)^2

S 1|
d
2
a

+3

<S

r^",^ >>

ft

d 71 o
- fl co bn
bj>

.1

23
c3

.*<

0""5

ojT3
9.

IP

o wwww

>,s s a a st>

W
'

&, 'a^l-f *> p >

ti

-sla
ta
rl

m CO COrf-1

1 O

42461542-

-13

194

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
f-T

^^^H^ COO
References

0
e

l-l

1-

00

(8)

(7b)

^
Riboflavin

(7a)

3
t>

D
Vitamin

(Gb)

t>
(6a)

(5b)
acid

C)

(vitamin
Ascorbic

oooo*o^Hcoe<cooone<ii-i
56
(5a)
52-61

142.9

rHMO
51-58 61-63 70-87 7S-80 74-89

3-73
44-88

5-64 3-53

4-53

7-49

4-48

Mq.

55

62

50-83

CO

64
159.

55
147.

49
\45.

45
\39.

42

38
133.9-41

36
\29.

(I
Bi)
(4b)

f\ /\

/ / J J

\35.

J /

Thiamin

(vitamin

5J>
(4a)

1
;

value

(3b)

b'

Vitamin

(3a)

03

}
a
batches
batches

17
EngPennsyl-

North
_

batches

&
sample

range,

7
range,
titration.

19
ripening;

5
and
market;
range,

titration.

samples;

'3

>

range,
titration.

of

dye
titration.

10
average

and

and
stages

and

C,
dye
England;

of
(2)

dye

dye

range,

D.
method.
average

ripe;
average

}&!
Description

average

c
various

and
England;
titration:

England;

England;

fully
farms;

ripe;

for
titration:

Washington,

ripe;
rat-growth

ripe;

8
from
farms;
Sovereign;

average

dye

>,
03

|||
fully

farms;

fully

range

farms;

fully

C3

S o
Evern;

3
from
Jucunda;

dye

_o

C
XT,

6
Green

White

2
season;

Blakemore Southland

Fairmore

Klondike

Dorsett
Fairfax

03

oi
Klondike;

Carolina;

batches

ca

vania;
Paxton;

from

Jucunda;

land;

from Royal 1938

(1)
Item

88

e b

VITAMIN VALUES OF FOODS

195

r> ig

CD

eo

00

* N

(DO)
4<

H CO

a
a

a
a

a a

| CT ~
jJ

a
1

a
+J
a

+J

a>

;qog
5
a a o o
-1
.

O 3

sq

a'!

aa
i

cc

ec

cc><

H-S

ga
"CTJtl a a a
P. P*

Mo3

a2
2
-d

^s-s
_g
bfl
fc.

jj

-c

a"

5
83

w.
o,
kJ rt
c8

Ow HM w
C3

ac

q .S

&

03

ft

Swages ^ags
o o

a 3

rt5

< w

Lw

196

CIRCULAR
I

6 3 8,
CO so
i-H

U.
cs

S.

DEPARTMENT OF AGRICULTURE
CM
CS

CS o <N CS

f]

0C CN CS CM 00 CO

cs

H
*

Refer-

ences

(8)

a
c3

I
1

^
ao ao

O
1

g
(6b)

D
Vitamin

-I

(6a)

fc>

fH
(5b)
acid

"

Si

C)

OS CO

(vitamin
Ascorbic

OH
(5a)

o
l

00
OS o
!
i
i

r^

* 00

CS 00

OS

Oio so
eo

t^ ^-oo

^h oo

i t
1

eg

] .OS
: i

Bi)

(4b)

II

Thiamin

(vitamin

CM
(4a)

V
fc>
: :

value

(3b)

A
!<

!
1

(3a)
Vitamin

tJ
!

03

CD
;

si

5 "S
H
C
a
CO

a
! !

>.

c
;

3 2 !. o
i

% o
t-

'

cB

so

Si be

B it

it! '

<a

, i

j
er
1
1

C
sample

a
I-

C
) ; ;

so

|)
! r

03.

C
.2 .2

xj

of
(2)

a c3 2 O X! be o a c eo >
OS

E
<s

Ill
j"
'

> 00 T3 ; O
p,fj 8

cs

c
m
so
"e!

| "8 66 o
..o
IQ
1

s:

jKi

cs

: !

i
<

3
s

o
cs
<D

a
oa

.2

d =
si
;

Description

"5

>>
sr

CIS
I ? Z}tn

>

;_
!
i

>

S3

|
=

CH
is

.38
c

>
08

>

+3
e
cs

Is >j >>
ca OS

oJ
i

08 te

3
!

'
>

c'5

3 3

on

s
-:

a
L

<3

h
! i

g gj

?-

"5
: 3
>

>>

C9
5

Ba

bo

*! s
EDS >-w

1 o> c
CO

fa

'

OS

si
5
x:
c
i

SJ i"

o~ a O O

gg p <i Sec K E- Q go IB 111*

o
09

11
"
CD

o ~
*
i

u.

fa CD

"J

* S
tt

305

09 CO

O
1

(1)
Item

>.
fa
C

o5

"
.tt
:

S
fa

II a
is

t
(

& ;5>
OD

M.i 2

sfll
so

"S
CD

392

3 cc
93

So

OQ

VITAMIN VALUES OF FOODS

'OfflMN

197

cooi

>

ocowon

.a oT

sa
3-5
^
es

2 mm

5S
fl-o

o<g
rt

a
-2
.

O & o
a o

<u^

2^
1

S5S
i.2
2 2 O
<3-

51
03+j
bfi.-S o3 +^ I.

^e

wja S

s *:

>:

~i

a o

iT

"

-i

O -4J

lL

.2 - ? 3

2 2
>s
a

as

jq as-

o-o S g-r

* 55

M
o
t3
03

II
..o
ft

rfl

, gb-ggsi
0h
Ph

OOHo M" T3
U,

_2 a
pq
35

is

00

r?

O jg
rt
ffl

-3

to
l.i oa o

53

S3

5>
s
e

I
5>

c*s
s

&

la.

es

H HH

198

CTRCULA1R

6 3 8,

U.

S,

DEPARTMENT OF AGRICULTURE

'SO

en 3
In

T3
03

c3 c3

8.J3 rt-o

fl-
.

o gs 2

.&

.'

a a a

o o

>

1=1-9
c a+ a. S i b, Q

~

Hi-!

a o

aU
(-

c3

g
^>

3.S

>. 5
g o
a.;

-a

a g o a

afe

s a | 1
I

||ol c-l|lil>-l||ili 3 S S5 nfl ss a 8* as

fl

n n n n n n

pqpq

1l
I

VITAMIN VALUES OF FOODS

199

OD

SO QC

lOF

US OS

ODO

M O

'US

ISO

IMS

-:(.

*g
3
S,

SI
CI 03

'a

.9

"a

as

92

.Up
3o

a n

92
SO g.

ON oO
03

o? co

p'sa
j

O
ace
- io

bfl

aa

2 Qo3
M pa M

h 22 3

9
r

O^QS<i>oO t fl M>fl 0313 a> <,

9 a *
<D-3o1

M --

B5 o a W

9 o

03

9 o

cS

W o

oftcaS

i^S 9.^3 a a 9ag

O
jfcH

ox: a 03 ai 5

^>

CD

'3 "S

9? !>>

P^W

a r .c m a
<-> eS

- b?

c8

3 53

pq

m o

200
References

CIRCULAR 638,
CO
(8)

U.

S.

DEPARTMENT OF AGRICULTURE
CO CO CO
CO

CO

CO

OS

OS OS OS

OS

to
(7b)

a
Riboflavin

i ; ;

i ;
;

(7a)

to,.,!
s
; ;
;

MM
1
i i

D
Vitamin

(6b)

t>

*!!!
(6a)

IS!!
;

b*

11:

(5b)
acid

C)

j
22

1 j

MM
33
19-40
26-33

(vitamin
Ascorbic

18.1 10.4 23.8 18.1 10.3

27.6

26
29-35

35
19-35

(5a)

Mg.

19-24

21-31

26

21-30

29

28

26

21-30

32

27-39

39

30-46

33-37

29

24-44

28

f \ J\ f I
Cat

/\ f \f \ /X

/\ (\ j1 /\ /X
'

'

Bi)

(4b)

ail]

Thiamin

(vitamin

(4a)

SMI
b*
j
i i

value

(3b)

MM MM i;i
}
6
samples;
Massachu-

A
(3a)
Vitamin

dye
Massasamples; samples;
titration:

picked;
titration

Massachu-

range,

3
range,

6
and
range,
titration.

6
dye
samples; range,
strains; samples;

Minnesota;

dye
freshly

sample

6
Minnesota;

and

average

3 dye
range,

Minnesota;

3
range,

picked;

and
greenhouse,

of
(2)

and
titration:

titration:

titration.

range,

average

titration.

average

Woodruff;
Description

picked;

and

picked;
greenhouse
titration.

freshly

average

dye
Jewel;

dye
Massachusetts;

dye
and
titration.

in
field

and
titration:

strain

dye
grown

average

green

green

Purpose;

dye
freshly

ripe
Early;
strain

average

average

ripe
rioe

in in

freshly
Baltimore;

ripe
Massachusetts;

Early
Massachusetts;

Early

dye
Another

dye

Massachusetts;

setts;

Minnesota;

Grown Grown

Hard

Half

Fully

Hard

Half

One
Chalk's Clark's

Fully
titration.

samples;

do
setts; setts;
Earliana; Earliana; Earliana;
Earliana;

Double

Clark's

Comet;

Comet;

chu

Early

Continued.

Con.

(1)
Item

Red
Tomato

VITAMIN VALUES OF FOODS

00 00

201
CO

i-l

t~-

it*

rH

(ONNiOlOOOO CM
CM <M CM CO CO CO

COCOCMCSCOCNeMCM
CD
CM
--I

m r^ co co co co cc a
lO

oor-N-rfici03n r-l t*
CO
CM CO CM CO CM
-

00

lO

=3

11
2 w 3 5
03

ft

ft

73

-s

d a 9
CD

S3.

>-

a
w
"2

g tc A C cog 3 2 H * -2 S > SL fp g I 8
-

73

gSBS

if-.

C C r-

73 a a a ~
c3
j.

r,
-

S
>^73'g-H ^y.%
73

CD

CD
CM/

a
C3

pi

03

~
03

c3
03

CD
03

C3.2j3
CD "t^

^p

:^k
S
22

all | gf fa
o ,q ft'.o ^^1 2 ^
9 3
cd

O
ft

CD

>
T3

03

>

>

<V>

73

--

L/TO

>
03

3 x!

>>>
fcj)

CP-S >.*H

> o -2 2 9
"S ft

s
CO

5 _w
CD
CB

tuo* >>

I.

PI

m S2 K "S M & . o "ft ^ - s ^ > >>S

03+3^:73 3X3

73
iH

g5 3^^-C

t ft

fl

C
(-1

C/3

2
pq
03

M
ft
Pi

71

3
Kl
r/i

111"
>

S'
PI CD
'

CO

C/3

u^

2
ft

> o

a ~ -

rr,

2
cej

'

03'

PR

o oo o o

2G22S2a-3- ll o oo o o

"?

.2

_c:

C3

202

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE

so

k|

N H

= 1
bo

Him
cc rn cc

<~

w
S
1

tj

c a c o

_C j=

o o g
01 to i"

01

5 a ll S| If

p p p p <-~ 5 = c c a c -c cs a a a ~ o <y o o c -J g >. >> >> >>.2 mJ3

d'oS'oS'S

b b o

I
fi

le si

& a o^ ^^
fl

1 ~ I
i
r-,

PI
>.&2
3
5s
to

ill!
a h
So

c3^ M S

5 c^.r

~~

=j:^
g-g-3
c3

OOO
^ c J j J
flo i
ft*3 .2 wi

fe

CG

CO

CC

0Q

60

fcO

c3"g

OS'S

p2

Op
I

5 -a

S3

VITAMIN VALUES' OF FOODS'

203

0)0
r-H-HCN

CO

CT>

__ M CO
4
4.

03

a
>>

a
a
ir

9 * CD H.2 ~ bo

1
co

a
.a
03

50
cd*

bO

J-

a ? 3

I *<
Si

BR*. 1 1?.& a
>,CDT3
.2

3.gg>
08

.2
-5

be

o u +3

aj

_(-)

bo '03

o3 cs

a a

a
>>

fl^ a co^ S,
**
CO
'o3

b*

03

co

..T3

CI <=>.2 03 tHVH

X>

J3

Ss >

Bo

|S !&
> CD 03 >
73
CC

CD_J-

.a .a

CD CO

a 5
CO

-.73 -2 CD

CD 03
.

O^l
>*j

> P g ,"=
T3
.

co

^J
fe

S
CD

mc3*=

>

5 cd-

>)

.
CD

At).. K w

03

..

O 'K
23

^^
W"
03

.i

0)

'^'O

f.-o^^a
2 i2
i-

a
c
'

'-'

X!

<h

OOMg'O
c3*T2
i

M-Jh

bC"
03

ca" h <S bx) cu

*-;

03

co 03

2 g

CO

ao

<j

TO

o >-|
xj

c
t/j

03

03-

CD

O
Pm Ph

03

co

co co 03 cd o3 co

:a

a a a a a

:ga
iPM

SM.gS'g
Pm

s.

Pm

Ph

204

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE

Xi

"SO

S
(NMMMrt
oo
<m ihhn
>*

N
co

tJ
*tfi

cm c:

S ^

oo so ^
r-J

<N <M

t>.

<N

Ci CN

O r*

CM

CM

S.S
2

i 5

CO

S S

ca

..

SEE
CO

5
to CO

M
,3 *33 33
gJS-W
o-"- u.-^ cj-^

.5 s .. ! s s

O i
T3

s? 35 6 SIS ~ S3
33
cc

J
~

>
=

c.

> o C
03

<?

J-

>

o > - 9 >> > >> Z

P>

>

EH

oss 3&S
C C S

in c! in

. in

>> g3

Sb

33

33

33

b
.

.S
rt

* 3 "E 5 u p

oa

+3 ~ o

^J
OS

mg
J3

ca -_

? a

3+3,2 ^

siS
hojS bo-g

3
O O

>

cjO
do
c

iflgJ |o

I?
Is r

VITAMIN VALUES OF FOODS

205

<K[00SOf^O5O5^H

Go<SoS<!3CMTt<<MCr5 K3 t^ <3* CM CM 4

SO So * Go CM CM CM

l53

^JcN

S*

CM

CM

s-

<D

O O

S S I
I

111
SP.-S

CU CD k

3^3

~2 II C3"g
en rj
i

.2-2

en -fi

Sm.S
O
2 as c3 ft 2 fig
Ph

en

as

"C

cu gr

bt>

>>

>

<

;N

o3

Ph

Ph

^
fc
sett
Stone

sett
Succe

H
ffl

IB

>

206
References

CIRCULAR

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
to to

(8)

tii
(7b)

'

'

Riboflavin

"s
(7a)

D
Vitamin

(6b)

b'

|
|

(6a)

u.
1.

(5b)
acid

C)

f
00 CO t- t^ 05 Ui CO
(5a)

M
T tO
iri t^. t^. i-l

(vitamin
Ascorbic

CO 00 to CN

CT>

* CO >0
<*

<N CO rH CN

>*<

00 t~

Tj<

*<

00

U3 00
,-H

,^'HiJ<NrHt^O>Nf)CCOOCCOOC>OrtT!ilO
fe<N

NNINrtNr^rtrtNWHrtrHHNrtNWH
oi
cd

CO^-<*<CO>-OC<lTj<COCOe^O

C^COCM(M(MIM^H<MCNCNl^H

t-^

*'

ui

co

*'

cm'

IS,

Bi)

(4b)

S
j
| | |

Thiamin

(vitamin

(4a)

lii

value

(3b)

MMMMM
i i

:M

MM
i

A
(3a)
Vitamin

t>
j
j j

2
titra-

on
rip-

dye
Minne-

sandy

ripened

grown

on

dye

ripe,
Carolina;

titration

picked;

grown

ripe,
Carolina;

nearly

dye

tomatoes;

North
sample
overripened

tomato;

nearly

picked

freshly

of
North

of
(2)
juice
whole picked
State;
laboratory;
greenhouse,

Minnesota;

State...

Description fertilized,

picked;
Baltimore

Pink
range,
laboratory;

Gulf
Pink...
Richards filtered

Baltimore

Gulf
Richards
titration.

in
Dawn

Dawn
fertilized,

in
Baer
arglobe

days

and

for

loam,
Break-O'Dav

in

Louisiana Pritchard

reater

Break-O'Day..

rothen
Scarlet

Louisiana

Marclobe

Walter

2
titration:

freshly

grown
Pritchard
Louisiana
Louisiana

dye

Greater Scarlet

Grothen

Walter

G
Average

loam,

days

tion:

Average

sandy ened

John

sota;
95-36;

126-36;

Item

(1)

Oa
1

a?

VITAMIN VALUES OF FOODS

OS
at a> o>

207

o>

<y>

cn

note

COi
co Oi

i -

oo-*

JSJScn cnco

f-oocM.-i
CO CO

SB .9 Oh M
cp cp

S g o
33

2S
S +j
a?
co cp

t
...

33 -O
cu ca
.

ofl
O
ri

'C >

oT
o> a>

*
rice
.y. eg
<x>

>

cn

a a a

II
S2 s-s
03.2

t9

H.H"2 w e poi-iCom

8 33 JS 33 3

>H

ra

a a a a a a3
r-y <J

H
a)

.9

a,

.9 g-2,3 g.2 g.S

.a
,.

?_>!=i?..9-t3

| if 2 I if - o w tl o
CO <N

5 ^ ? a "^ 'a *
fe

a .9.^.Si
te aj

a +3 9 o o

*>.a

cS

9a| 111 isl "Si* Si i^.2 ^?-2 <ir-9ro

>
, 1

fg.2

a<s

O 33 33
cu ce

cu ."g

>>

s a
J3T3XJX3

bo

epos..

-c

t3

cu

.-3 9 Hcoco H
I
l

M..-a"

sb.-sb.
c3

IS) ffliHoocoPi COCO

w owwomc
I

- 03

- a

589 i * * s 1
p

*
o

oCQ
.-

oi

l3

COCO

co

t-

t~-

r~ t-- co CO CO "* 00 i-H

I I I

>
J

OW

tH-"

3.-8 3
t>

S*ca

cS

qq a b"S.a.s i o-9 is .2
3
fc

<t

Ph^hh

<J

-<

Ill

>

208

CIRCULAR 63 8,

V. S.

DEPARTMENT OF AGRICULTURE
OK5NN O O
<N t~ 00 <M

so

s
t-.eo

29

.P

03

eg
*^>

ca ca

CE

OJ b ii-:

bC

W
O

tt>i<

^
>>>.

I*

#aa
a>.P,

52.P+= g.g g'2

03 03 03

>>>>>>,

p >>>>:r^ o

0)c3ajG<<Bcee3 cvc t3 I! 5 Pre) -o

c o 53

,H
_j3

.S

'3

HS '3

222
0J

'22 3
.CXI

sbg c.2

St)

^^-^af
>-/ .

oa3c3<fl

p c

GO

T3 "d T3
03

2o - c c S I d ccE a3 03 o - P 03 03 c P

--

S & ^ O O 8

O)
P*>

2
h- hn
1

S g c 8

w GJ 8 O c a &. c a a"S < 3

^PJDOSt

Ph

ip/g-sgoSs

Sg

IhOOOg

OO M'fiOO p

VITAMIN VALUES OF FOODS

209

hco^^nomhhh2m!3 ^H'T'>-HC><.-'
H
|

,7,

.-l.-li-i.-ICNCN^HC>

l-l

,Ao ho

J, ^o JjW

^
i

^-1 r-l .-I

^co

lOCN

<ooo

>?

S3

"a

-gg * ?

Sea

is
fl

fl

rcl'rt 03

fe
o

*" -w

o.2
o3

T
>

t3

^is

5a
CD OT

Pi CD

Ss3

.03

S
I 1

sfs'I
S" ri Pd

^
ca

j S >< >
.-a
.

i S3
03

t^T}

.-I-n 03

.<<

g- m

||2
CP CD

2 fl

OS'S .2 .3 o
fl>S

o a isi's ^ tu0>O W flMoM d o3<N 'SSP-SSffl asaos

ca

S-2

gs ^

sis
3 g
fl

ap

& as

^.a^
03

o S
(2

03

t3 r.

z,

o
cu ?

CDO

lis? a8s
^ o

$3 co 10 cp >?cc'
(

idetiffl'-

,p'foi0)fl,.

'i

atign<!

w w

as
f=H

K H

goj

!i
CO CO

42461542-

-14

210
References

CIRCULAR

6 3 8,

U. &.

DEPARTMENT OF AGRICULTURE
CM C:

262

CO

CN

u3 ?|

^h

(8)

o S^

to

.III
C(7b)
i i
i

S
Riboflavin

j
j

ss>

(7a)

Sill
D
Vitamin

(6b)

bii:
s'
; | |

(6a)

b N

::i
>ffi

o
r"

lise
i

u'.l
i

e cs
(5b)
acid

^J i

sss

eS

c
Ascorb

inC)

(vitam
.

(5a)

to'

iii
1

e*i>'
i

>a
i

C4
i

CO

r-l

r>^

*H

wS
<

r-1 t-I t-<

c'cc'odM'csd -H^rCC<lCS(N oo " " ~ c4

l~

"*
(N

NXKC
St> 0
CO
CO c: rtMf(M
C^'
i

cm $ w
E.S

Meg.

SE

S3

>

w
(3b)

Meg.

value

U.

I.

A
(3a)
Vitamin

bii:
*
i
i i
; i

17
titra.

sam-

samsamples;

titra-

titra-

titration:

completely

6 5
range, range,

range,

dye

dye

dye

...

dye

and

C;
York;
titration

A.;
commercial
_.

container

S.
U.

hand:

A.; and

and
average

grade

titration

sample

by
of
juice;
titration:

U.S.

dye
average

New

30
juice;

titration.

York

dye A.;

juice;
average

bottling

bottling.
bottling..
bottling..

bottling

(2)

filled,

bottling

bottling
..

bottling...

bottling

samples;

range,

canning
canning.
Description

cm.:

dye New
titration.

S.
titration:

York;
Champion;

prepared

dye
canning

cm.:
prepared

after after

after

after

U.
canned

2.5
after

after

11.5

after
containers;

iuice.
completely

after

after

containers;

and

A.;

A.;

after after

8.
days days
Fresh
space

New
titration:

dye
fruit Dwarf

days days
space

days days
commercial

dye
commercial; commercial;

S. U.
Commercially

after

day

day
230

day
230

U.
230

Ball;

days

days
Commercially

1 40
Bottle

1 40
Head

1 40
Head

glass

average

tin

ples.

ples.

A.;
Commercially

dye
Flesh
Skin..

India;

Whole Juice

day
filled;

1 40

230
tion:
Juice;

In

In
Juice;

S. U.

brands;

tion.
Juice; Juice; India;

Golden Golden tion.

Ripe;

Is
2?
(l)
Item

parts

-It
es
i

JL

a ~

Various

Yellow.

VITAMIN VALUES OF FOODS

CO

211
i-H

CO
f>-

(C(0(0!0*
Th

(s

^^

^t*

CO

cm

* CM CO 00
es
cn

TtiOO

CT>

<M

.-l

t^ Oi <N

0!OONo6od(N'(D
TJHiOCNC-.CNi-ieMCNCN

* im * ic

a>

33

! CO
CO

1 CG
e>

.-

a a

1 a
P.2
fl

S
.a

+3 cm

IS S

.2ot3.i*j >?t!
I ! ; .

P O
.p "g

-is

-i3'S +j >-i^ ,a

o"3
03X3
to
fcJO

o n
*-i

'

a
"0.52

2^ CN "a O O0J_
3

03

P o "S

p~ 3
a o

-ri

a
H
en

I
p
.P

O +?
_i

5
..

aw 3 &sa ".P
<u
fl <s

<

^
cuDlTLT

53 "3-0.5 o o *^

sa
^~.2_

eu

a*
-O

S* 3

p ~ > -e

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^
ogs-a|
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1

o
caW^s aS^^ ;g a
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c3

*>

i
,

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3

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g|g|g&&

CT

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v,^ L~ a o M W w O cd O o o a>

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>h

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mow

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gQ*BS
><
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i

S >-o

c,

i3^ cH

Ph

P cS^-P
ft
PP
' Eh

cbPh

IS 3
111
H H

212
References

CIRCULAR
(8)

6 3 8,

U.

S.

DEPARTMENT OF AGRICULTURE
0> O CN
Q GO

N35NC

OOtCfflM

CN

cs

o 00

oo CN

a> CN

DC

CN

CN~

1 X

CC 00
CN~

CO
cc

00

ci
(7b)

CN

CO

9
Riboflavin

cn
>*

T}<

CN

o
CN

o
CN

(7a)

1
fc>

I !
i

ci
CO

D
Vitamin

(6b)

t)
(6a)

Oi-<
(5b)

us

s*s

acid

C)

i
th

(vitamin
Ascorbic

cn cc c

l>00 US
CN C3 cc iH CN

00
(5a)

<
C5>

O N e* o CM <
F" e

00

o e*
US CM

to

OS
cN

O 1C

5g
CN CN
!

Bi)

(4b)

Thiamin

(vitamin

&.co
(4a)

to

1
o e o

t>-

e*s

value

(3b)

fcj

A
Vitamin

(3a)

t) US

2
9
CO
!

Xj
colori-

o
_a

o a

S
2
.2
"

'c

to
08
and

E
C
sample
i

d
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O
X

>>
!

x
a
ffi

'S xj

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H
c
]

m
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s

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cc

c IC
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i
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P
chromatographic

a O

>i

CO

c
> -

C
o3 CO

<
Description

CO

*o
CO

a
2
titration

SI 33
os

u o

=
z a

~< a
E
c

<

=
5
a

1
1
x:

If

3
:

bl a
si

a a =

-S

h a ,_ n

%Q
o
t.

>
32
co

&
x:
cc

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'

CO

5
CO

02

method

a
CD

c 03 > =
a

p
a
i

1
a

SI
^
o

l>

13

dye

a
03

P
IT
co

f=JP
IT

-o
ol

to

=
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g
OS

03

a o
|

..

method.
[Cermany];

0)

China;

~
Thiochroine

a;

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i-7

<
X

<1
v.

xi 7-

I!
o
xg

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<

<

><

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< P

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cVD

metric

Meat;
Lean;

Ow

o o II

a 1*3 S - S E.

III
W P

(1)
Item

O
i
i

a o

03 CO

a
_o
03

c
1

<B

>

H >

VITAMIN VALITEB OF FOODS

I I

213

lO <*< <M CO CO (M

tO >0 00 00

C 00

lO *C "O >C

00000000

to

hhOhO)

>C

CO "5

O 00 CO lO 00 O

T)tlODOlOO!NHMO>
cdi^t^>ocD(r4c6'^'t-^i

OCO
r4
i-J

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i^o^

odoJ5Dt^-<*Ti;-*i>;

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E-"

a
a
03 to

ft

a
03 co

-3+3:3.

<*

t*

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a a a

lis
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o.2
03 co

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<
ii.

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9 S-2^
bo

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3

CD

S
CD

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r^

lis

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gaga
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to

wife

13
03
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a
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m
a

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r
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r CD
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03

oa

J3

214
References

CIRCULAR
^*i

6 3 8,

U.
-*

S.

DEPARTMENT OF AGRICULTURE
t* "*
-*

* *

<*

* "*

CO CO CO

CNCNCN

COCO
CN CN

(8)

(7b)

1
Riboflavin

(7a)

1
(6b)

D
Vitamin

(6a)

fc>

s
(5bJ
acid

C)

t
ON CO CO
(5a)

(vitamin
Ascorbic

lOlO
C5 0

COCO CCtOi 0

* CN NW 05CN Nt- COCO

-H

CON HO)
oi >o
t-h

OS CT

HOC

CO CN

>on

m o> CN CO
din
Tt<
. .

io t^ co C3 OS *

* CN NO ^ coos a>
1

<feO CO

t>0

CD-"*

N-* co
oi

LO

IC

TJH

Tji

lO ^ * t NN ^ T GO co cor-coco o lO -* CO ^ t^ CO
-3
.

CO CO

coco

o
I

cftt^
c"
tf
-

coic
.

t-.

f~ "&
CO

cc * o "^ cn m CO Tn o CN &
t>.

IC5

>0

lO

Tfi

co

ci
Bi)
(4b)

1
Thiamin

(vitamin

c=>
(4a)

O CO
coco

value

(3b)

b"

A
(3a)
Vitamin

b'

ooo
COCO lO

COOCN
CN CN

a
.2

a o

o
oa

a o
CD

_o
"03

c "
oj
c

1
a o
sample

I
CO

-a

a o

H o
"S

03 hi

(-

o
"ol

pi

a
.2
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hi

aa

11
c
a

a
#

CO

CO CD

>,
js

a o

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CO

08
cS CO 0>

"c3

03"

-a
C3~

of

of
(2)
CD

'1
>>

_g "3

O
.a
-r

03

I a
03
#

1 I
'Sb'tx^ CO CO c
oa co

a a o
CO

p .2 c
"c3

=
P

a
cS

>>
03*

"3
03

a
Description

P
.a

c
p

03

o
Z

03

o
CO

p
03

"Z

p 2

o
P

ill
E
"

1
-."o3
'

"3 p
p

*
p

CO

.2
'Si

o co

|
c .
>.

p p

jf

P
P

03
c

| O
p

O
V,
e

U
>

1
cc

.2.2
cci

cTc

P
.c

O
<D

c
CO

a CO

P
P

P
>, P
#

o o
=

c
c

T
:

o >
33
_

p
c c
c

o
-

p c

P C c

p p
_c

s
?.

> >

c
c

p c
c

Cc
j

ae^
co q5"cc
p

.1 1 O
v.
fl CO

c
-

p,
J>-fc

|
-

c
".t: J

'cS'ca-f

P.
5

T
>

>

"

s
a

.2^ IP

jflx

o CO

2* P = P gn
o
TO

1 p

ll p
Eh

s
o
E->

P a &

P
o

P f
CC

SwE
*

s
lO

CO

O
(1)
Item

if
!
e

11 U
>-

I
r

*> ct

I'

VITAMIN VALUE OF FOODS

1

215

ooo

oo

oooooooooooooo<
I

O OS

CO <M CO <M CO <M (M

'

gg
a 3
fl

3d
a
+j

30(3

co

a. -82

it) T3

| 2 M
.2

3*00
CO
CO
-

a
a.

sa
t^T3

Sl-s S3
a

^i1
td m rr> m CO CO CO CO cocococococococococococo
:

,2m
3 a c 's a s
r-i

Cd 03 C3 G3

CD

s5

s g

2^^3"S2c3^g * +3 d H w
CD

ill
SO
,

CO

03

^>

tfO o

3*2,0^*2.2 2-1

"OWCO * CO 5>oin
5 TJH 5

acaaaao a a a ppa<j 2 ^ fflcscsaicviuajcucsaia)^ r"^ oooooowoooooo t; A cDcucucpcuajQjcucpajcucucD .aaaaaaaaaaaa a^ " Q

t.
,

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cl

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t~I

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as a

,-lc

ac r-2--2 :gor $t) o

00

ooo oooooooo a

co co t^ r- t- t^ t- t~ i^ t- t^ t^ co -g

fe-S

w a J-uw a o
.
'

st_ >_ fe o> CD 03 03 c3 oj

~2&

O -g

Pnfe

a >m

CO

S8
..8

216
References

CIRCULAR
t~

6 38,
bCM
(~.

U. S.
u-.

DEPARTMENT OF AGRICULTURE
E>

2
(8)

CM

CM

r-

127

127
127

1
1
&

127

.2
c3

1
^

O
Xi

1
ti

1 5

(5b)
acid

C)

(vitamin
Ascorbic

(5a)

Bi)

(4b)

1
Thiamin

(vitamin

(4a)

.o o o o o O t00 "* ON IQ O CO CO
Cs-CM

ooo O
ft-0
CO CM

ooo O
00 CM

COON

oooo OO

>0 -^ t> 00 CO CO

o CO
CO

oooo OO NMDN
00 lO

oo COO NO

CD

II
<
a

I I

b'

=3.3 C3.C Sxl-E-rt

n
..
i

ft

6 ft
-

"3
"q

i
\

\xi !"3
!

CO 03

J**
22
i !

S 3

ft

3 " 3 o O 3 s-a gts

-^
>

-M n|n
-

s Sv
-i
CO
'to 03

!
i

HO.. a
2
'co

!cq

E*

! 1 1

.2

.2

-.2 2 -2

S ". 2 _ 9
a.2-

CO

.52

l*CO
1

_w 'm
03

03

X!
i

;-

g 3 CO O C
.2
ft

2 3

..

1
e? x "'

5
c

2-2 g 2 E
-2

..

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.2*-8

"3

q o^o" -c;oo w w 33 3 giggss^lgg-g

co vj

IBII
i

If

3^

ih

Li

-u

la
2-2
03

o CO
cd

-t^>

X -3 Sc33eS^cc- r t---c3""-e"3
,-7-^ IT
!

co

-^

u a c ,, c)S-j3B g g.2.c a r "T* CO en co

z

lllf-fs
cr CS

Nil ins 12-2

'

a 3
S-o
fc-

ftx S O T
P

g 3 g 9 3-2 xrx:

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a

Cc3C iC?" -^O.S _ o .030J0 25-3c3^c 3i*3| 2

3
1

cO cO
as

g_5 g g si A 3 3 c 9 C P 3 S i? C c.2 c e 3 S O c O O c JO
CO CO o3

3 03O

f s

oat

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-S >

O O O

O o rt ^ 03 O 03 O 03

3n3n3(

'"wS'S Sc CC IQ is 0C
.

'J

3 ~~.2g~ P il O

co

in 39
cS

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03

a>

3 3
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c a

OO a ill

or

VITAMIN VALUES OF FOODS

115

217
NKJ

ll li

i I

l i
i

i
l l

l
i

i
i i l i

Ill
l
l i

t~*

l
i

i
i

i i

i
i

i i

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ifi
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l*H

ivH i*i iH

i i

i"* "5
i

i
i

ie>9

li il
i '

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o oo oo

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<

P.0)

o9

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to

2 7^
g-3
OJifl

S
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ca

is
is
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J- 03

03 <D

03

o
o

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P.00

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ill
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OW go W^&Sg "3 83 g||

o
P.
03

II
03 c3

218
References

CIRCULAR

6 3 8, U.

S.

DEPARTMENT OF AGRICULTURE
CO
i-H

CM

1
(8)

1-1

o CM

_!_
(7b)

1
Riboflavin

53.
(7a)

D
Vitamin

(6b)

(6a)

(5b)
acid

C)

(vitamin
Ascorbic

(5a)

ePQ
a. 2
Thia
(vitam

5 w
190
(4a) Meg.
3,360
3,450 2,100

625
1,890- 2,430 3,340

440 295
1,800-

0004,500 3,000

430

120
{1,680-

2,580

3,690
{3,600-

3,750 2,130 1,530- 2,580

4,800

6,000 2,010

2,430

3,000

3,150

f 1 | l ( l [{[ f { | [ ( [
h,300U.200-

{1,860-

{2,850-

2,

2,880

h,770-

{l [ l {l ( 1
[2,
h,770U.275-

5,

4,

J2,

\(

2,

3,

value

(3b)

A
(3a)
Vitamin

method

bradybradycardia

1
>
samples;

bradycardia

1
.2
proprietary

samples;

sample

CO

c/5

of
(2)

o
!

OT

a
1 8

a
* i
j

a
s
CO

p,
_
_

5
samples;

Description

*
a
C 2
"3

J
1
C

>

1 8

S <
i

i
1

> ,

i
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I 43
a a O

s
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i +
e
o-

range,

method

ei

4
and
range,

4
range,

a 8
bo
method.

a
5

s!
3

a
5

a
S 2
X3
03

o5

x
i !
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2 2
X)

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j.

t
a
average

2
-a

II o
<
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1 2 &

>

1
>

cs3

^
>

>

>

and
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and

s
CD
bX)
cardia

1
1

1'
E- i

>

p5

1 2 p

!
5

2
&h

|
2
>

method.

P
Crude;

Average

Average

(1)
Item

8 o o

VITAMIN VALUES OF FOODS

t^ Oi OS
.-I Tf<

219

lO

"0

( C^

iOO
O
..
i

00
I

OO
..

CO CO

CO v^ CO

OOS c3
CO

OO O <M (N
CN)

00 CO

t^ CS

iOO

o
l>-

t--

OttNO OOHCO

a 2

a a o
T3

a o
T3"

StJ mPl
ootJ
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V)

"3 to

.a

-a

d 03 to n d

Pi

n C3
fl

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^;w
o
..

.-

8381

Hi
SiB'd

91

za
*.c^S-d
.^^^ ^
.

73

PI.

aaa^
a

^azaza
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>7

eo

j)

'

a
Pi

>-'

&ffl

s afe

d i_J d d o o*~ r
C3
C3 cs

S3 so*. alaltfg a
.

Sa
.

*a
i-i

>'?..

88l
Q

S^ SS

a a o o l.r.aa

ga^al
<m
SIS
pq

^ Q "S^a d s =sa
a

d o
Pi

|dm^Wa
sS3*SeJ
&

-OT O-h

o--o

ft

:&oaaa 18 OH M

220
References

CIRCULAR
co
(8)

6 3 8,

U.
or

S.

DEPARTMENT OF AGRICULTURE
U} CO CM
io CO <N

m o es co

c-

o o CO CO

o CO

oo o CO CO CO

3 "O

IQ
S3

IO

IQ
s?

*Q

53.

(7b)

Riboflavin

to.

(7a)

1
(6b)

t)

D
Vitamin

(6a)

(5b)
acid

C)

(vitamin
Ascorbic

(5a)

Bi)

(4b)

Thiamin

(vitamin

450
(4a)
Meg.

450

oooootp^ho dOCMO^OSlO-* OOlCCOXOOCOlO

iflo
r-c

OS CN O * CO

""# C<

a>^o NN
0

o CO

TC

o o lO l^
11

uso
t^ CN

CO"*

value

(3b)

b*

A
(3a)
Vitamin

b*

ferfrom
Kansas;
Kansas;
England; England;

fer-

from

thioKansas;
Kansas;

thiochrome
fermentation
fermentation

thiochrome

thiochrome
fermentation

thiochrome

Minnesota;

Minnesota;

obtained

obtained

England;

from

from

;
sowing; sowing;
England
England;

from

from

method..

England;

England;

sample
(8,186?);
obtained

11,673;
obtained

from

obtained

Michigan;

Michigan; Michigan;

crop;

from

obtained

of
(2)
8,180

method.

method.

1939
rat-growth

autumn

autumn

No.
obtained

1,442;

10,094;

sowing;

sowing;

method

sowing;

6,936;
obtained

1,558;

from
Description

I.
from

3 Master; method. Master; method:

manuring

from
sowing;

method.

method.

method.

method.

a
as
manuring

C.
No.
fermentation

No.
winter;

method.

fermentation

No.

spring

spring

I.

I.

Marvland:

obtained

method.

a > I.
C.
"if.

No.
method.

No.
obtained

a
>

spring;

I.
Tenmarq

obtained
thiochrome
Redman-Lincolnshire;

autumn

I.
C.

autumn

C.

>
'53
fermentation

C.
fermentation

C.
fermentation

Marvel;

Marvel;
Normal
thiochrome thiochrome

fermentation

Normal

a
-~

mentation
Squareheads
Squareheads

mentation

Kansas;
Kawvale
Minturki;

method.
Kharkof
Prolific;

X
Oro

Kansas;

method.

method.

method.

method.

chrome
Scandia;

=
Thatcher;

method.
Trumbull;

method:

Nebred
Nittany;

Tenmarq

Warden;

Purkof;

Rivet;

Turkey

Red

Red
,

d2

(1)
Item

VITAMIN VALUES OF FOODS

221

l'i'
i
i
i

'

<< iiiiiiiiii.ii
i i i

'i ii

I i i
I I

I i

I c

I
I

ii

HO

ICNCO

no-*

tCHMN lO CO 00
t*i

CO CO "O (M

oowoo^eooiNio no Oi HO> OT CN t^ CN Oi
1

i-i

CO CO (M

t*<

OS CO

"*!

OS US

HNOOr)iHii3(N00^HO 00COCNOO00r^Ci-lOiOcO

CO-<t<-<*iOCOCOCOi-ICOCOCO-*

'O'O'O

o o o ^J3 ,3
cu o>

aa
'sa C3 O
>>o
T3

III*
Son's d O o O
2S--S.S

4)

sa X3 O

aaa a-g o as aaa o o o

cd
O) 05 O)

<X>

CO

.2.2.2

22
of c3
,

a22 1 HC5 T3
CP

222
al
1-2

3'C "SW
42
C3

3d
-<

a. -2

bo

Mb

d a a

*
d2 d
2
-

o o

l'S'2

UaZV
-ol fl^

SBd

d5o?

<D CD

bo bO

sa M.g
boo
-
.

1.2
Ot3

888
efeo
tjT

of cpt3
w 3

ST3

-ceo
3-S
a
,

a> cp a>

a^
a.
!

pi^ Bd

fl

-a-2:

om
|,05
<d

AS

fills m
sg
PQPQ

M
P

d$d
o
03

f5a|
;a

s
6 o

JO

assess

g-tn^aa^pipid'
-d.d

0+5+3 o.*3+*+*

O O

J
i

,0,0,0

O O O

p
i

cd a>

d add
CO CO
a> cd a>

222
References

CIRCULAR
<X>T.

6 3 8,
o^:
CO CO
CM

U.
CO CO

S.

DEPARTMENT OF AGRICULTURE
*c

<N CO
(8)

ooooooooooooo COCOCOCOCOCOCOCOCOGC

OO CO
CO

>o

ooo>o
CO (M CO

o eo

CO

cn

3 IQIO

(7b)

Riboflavin

(7a)
to.

1 -

D
Vitamin

(6b)

(6a)

fc>

(5b)

acid

C)

t
(5a)

(vitamin
Ascorbic

t
Bi)
(4b)

Thiamin

(vitamin

o
525 580
(4a)
Meg.

180 590

330 444 540 240 351 540 All 399 276 324 294 360

610

441 351

610

610

462 477 670

550

590

600

354

value

(3b)

fcl

A
(3a)
Vitamin

fc>"

O 2
IllimethodfermenIllinois;

method-

protein;

obtained

obtained

obtained

obtained

1
c
from

thiochrome

thiochrome

method.

fermentation

from

a
Illinois;

11j
c

a
E
.c
sample

|
I

j
o

percent
protein;

protein;

protein;

protein;

thiochrome thiochrome

obtained

I I

E c f c E t

E
fermentation

obtained

method.

method.

method.

method.

England;

Holland;

i
of
(2)
t

c
from

2 IE
dark;

11 c
=

13.5

Illinois;

c;
obtained

1
grade

c
England;

protein;

Ik V
cr

1 z i .1 !E 1= IE
z r
.

I 1 E
.-

I
protein;
method.

percent
percent percent percent

White);

14.5 11.6

crop;
white);
Illinois;

from

13.5
fermentation fermentation fermentation

15.0

fermentation

Description

<

method.

1
percent
dicoccum;

"i E

'%
1939
percent

pc

Spring;
Spring;
method.

1
E

z
*-

E z
'e z

j
(native

Hard

< a t
fermentation

.2
" e

Winter;
Winter;

Winter; Winter;

i
i
Illinois;

b
13.5

fermentation

a
t-

C
Montana

c c E S c e p I p 1 c c

1C
cr

1
(No.

from

obtained

05)

type;

14.4

Illinois;

Illinois;

Illinois;

z
method.

Hard

method.

.2
obtained

method.

tation

Northern Triticum

"c

c c

1
from

Minnesota

Minnesota

< Montana

I E
e- E-

Spring,

-C
E- E- E- E- E- E-

nois;
White;

White

White

White;

White;

from

from

from

a
05

n
<4

No.

2 3

3-

p a
(1)
Item

rj'S-E

.3

VITAMIN VALUES OF FOODS

223

OJ

33

W QO MS as

OOOONOffl^OfONM ^MOONrtiOOOOINtONH
UO CO
(~-<3<

CO

"tf

CO CO CO CN (M CO CO

OOOO OtOOXO CO CO
CO CO

NNOlO O CO CO OC t- Oi
CO
-3*

T)<

CM (M CO

CM

COCO>CTtlTtl(Mi-l'<*(

M500010GOCMCX3CO

t?

ti

CO

O O CN
ifl 570 625 420 369
480-720
570-630

5
E

X.

X
E
a>
c
>

1
as

c
c

C>
t: c ^:

c c
a
b

i
>

-c

.
c c
,E

a a>

f
8
>

c>

p- 8 a P

a E
a E
z

x1
a

I
1

X
1

si

1 X
c
)

1
C
c

]
i

1
!

X a
c
!

>

i
1
)

i
i

1
>

a
E
c c

_c

P P i
C c
oi

X
c
'Z

E
c
,2

Q) E c)
t ),
c>

t a

11 E
i
*"

II
o
c

!
c

X <
-

c P
V

X c
IE

n
il

03

"I
a

i I
3

1
es

P p P E
e

c
a
j

5 X 1 a

"a

1 X 1 c X ;x 1

!
1

X c X
:

X o
a
c
>

c -a

c a

o
s

X
i :

"Z z

c c
)

1
c

|
a

1
r/

a
-P

1 |

g? -a

I .

1
|

a
1

4
CT
i

:
a
CO CO

e> ~c>

ajT

1
i

t |

j
i>
4

a a
s

ftfc

|
> p
C

(-

P P
:

'ill CS" c
*

b Ob

P -?

|
j

-I!
C
!

c c

I B
:

< | 'I c 1 a >ip

.1

J ^^
' >

I
-

01

TI

X CC o
)

If c

1
c

j
J
P

i s X
a

C a t P 9 c

E c

r c

|
c
!'.9
.

j
IE

X
_z

>

j
c

M+-

X
o
">

a^ a

<

V 1"I

'

1 1*5

a a
ft

c
*

en

a?

1i
.2 '.s -c

c> a a

X
o
1

e I

P p
ft

o c o 2

< < < <

| +-

P ,'f

S.

i< C

j!

rj
'<

|X

c
Ci

1 pj ss ci u
!<

a:

p p

p- 5 115

C7 !

224
References

CIRCULAR 63 8,

U.

S.

DEPARTMENT OF AGRICULTURE
1

HW^WC
(8)

s
1

T}<

CM P5

CC

*-

e*

(7b)

Riboflavin

(7a)

3
D
Vitamin

(6b)

id

(6a)

b*

(5b)
acid

C)

i
CD

(vitamin
Ascorbic

ec
(5a)

t
i
^
"O O O O .OOOOO OOOOOOOOO iQOOOiO OOOOOOO CO M O H &C-.XMOC^I NOMOONOC^N MOOlOW* MOiCNNCCIN ^(ONOMt OONMH HU5H CDCCO0-* D CO rl NOrt
i-<

Bi)

(4b)

Thiamin

(vitamin

lo

OS
i-l

(4a)

value

(3b)

fc>

A
(3a)
Vitamin

3
c3
i.

S3 Qi

- c
I

patent

flour;
straight

&
t-

3
? a
_C E:

03 <u

'u.

3
_C

e8

o
i.

o
J3
i*

aj

03

3
C

'V.

it

<u

o a
"E
i.

A E: tx
OS
"?,

<_

tX

J=
is

o
3
-3

of c A tx cA hi E a & 3 fl & c o e S3
! '

patent

short
method

fc.

tfl

percent

of

method.

a 3 H 3
T3

sample

T3
of
(2)

o o GE
1

~
1

o
c

E
o
a:

1
a
Is-

oEE

short

31

a)

a o a
.2 -5
03

a p o
i-T

Description

a5
- "S
o

a
!
;

93

o g 3 ft a _C
c

E a XE

s t-

E
--.

ft

& N

IE

iE_

& 8 ii.

*3

o 90 a
j.

O
method.
bradycardia

percent

of 33

ti

.9
best
fermentation

'

n M ft
!C
it

a
_
be

CC p, u: c-i t tco

X
ft

3
percent

t E , o !- TO
i.

a = 1 E E o l.a z c oc E e a u z CC

~
b"
0a aa

Z.

a]

'/.

03

~ a o XX
as

ex

o 3

N 2 Sua

111 lit

o 3 a 3
a C
_
03

a|
flour;
flour;
fermentation

C
"S
j !

E
<x>

=
A.;
patent

3.5

England;

sa
s o3 3"3

CO

a
tx

ee

w
00

S.
middlings

>>
03

o ooo

n OQ

E o u

c 3
03

mis

= 3 5 O 3 S3 o e ui o >i
i-i

M
c s =
0Q
flour.

break;

U.
Long
flour;

A.;

*l c >,
Middlings;

S.
Third

First

U.

1M
o

T3
1

r
-

a"
05

(1)
Item

If r
SI o
o
=
sa

ll
ft

>

VITAMIN VALUEIS OF FOOD;

225

750
2,970 2,300 2,740 2,500
1,500

800
1,650 2,500 1,750 1,800 1,650 1,500

000"
7.000 7,000 7,000

000
5,500 5,200

600
5,200 5,500 5.000 7,000 3,000 3,300

3,000 3,700

1,

1,

7,

5,

5,

ii 11

IS

S3
>>+3

ill
i :
i

~
s
fc

tj
cd
!

at
CD
CD

a o

o
CP

800

890 900
1,000

980 000

200
21,000

000 500 000 000 000

2,700
3.000 3,600 3,300

000 000 000 000 000

500
14,000

500
15,000

20,

22,

22, 22, 15, 36, 60.

72, 65, 68. 66, 60,

13,

13,

.a

a?

~a &*&
cp co

O
r~

CO

"2
CO >_;

S1

.2

(V

ccc
.
___

C8

rr

...

.
_

__

moisture;

moisture;

..

microbio-

methods,

methods,

1 c
1-5

c o

assay

.
_

a
,0
<s

moisture:

moisture-

moisture: moisture:

a o 3*S
moisture:

and
percent
percent
.
_

A -9
CO
microbiological microbiological

a h-l

CM

h-l

>--jq

titration
..

,a

microbiological

percent

assay
pasteurized

percent
.----

CD
..

percent

percent

method

fe
percent

= Ti pq CD pq
Z.

69.5 69.7

dye

fermentation

70

70

3.5
_
..

York

3.5
methods
respectively.

Xi &H
methods

C o
'-

P
xi

- xi
and and
New
.

microbiological

A.;

India;

baker's,

3.5

baker's,

S.
microbiological

England;

baker's,

York;

U.

high-vitamin-Bi,

;
market;
Commercial;

moist
variety;

moist

York.

> a w c 1
1
California.

York..
high-vitamin-Bi,

respectively.
high-vitamin-Bi,

respectively.

< N &A
hi

CD

Ct3 a
ro

P >

<

Is

x;

Rat-growth Thiochrome

Rat-growth Thiochrome

CO

methods,
debittered,

CD
Jersey
regular

is

Jersey

Jersey

fs

irradiated:

York.
California

New
Missouri.

New

do
New

Missouri.

do
New

....do
England: Germany:

x:

cc

!*
i

Washington

A.;
Elephant

New
Ordinary
Ordinary

c
New
Moist Moist

Illinois

New

S.
Open

do do
Dried;
Dried;

logical

Dried,

Dried,

Dried,

Dried,

O U PI U a^ ^ o
<fcs

o a

*>
p>>

U.

-r

cS

juice.

S.-0
CD .i

T ^,-c p
P.

s-s-

x
B
*z
CI

>

CO

u-2 S
rtleberry

c p,
p,

Ol
S3

3
iter's

c * g

C3

ed-_

t:

1
15

42461542-

226
References

CIRCULAR

6 3 8, U.

S.

DEPARTMENT OF AGRICULTURE
-

(8)

to.

(7b)

1
Riboflavin

750
3,750 3,800 3,750 3,970 3,750 3,900 4,820

750
4,830 3,750 4,110

750

250
3,700 3,000 3,100 3,000 3,300 3,000

(7a) Meg.

3,

3,

3,

3,

D
Vitamin

(6b)

(6a)

(5b)
acid

C)

(vitamin
Ascorbic

(5a)

i !
000 000 500
15,200

Bi)

(4b)

Thiamin

(vitamin

000 350
15,000

100

000 100
15,000

150

000 900

000 500

500 100
15,000 16,900

(4a)

Meg. 15,

15, 15,

15, 15,

20,

15, 15,

15,

15, 14,

18, 19,

19, 20,

valuo

(3b)

fc)

A
(3a)
Vitamin

fcj

GO

CO

O
methods,

O
xi "
methods,

73

O
a

o O
"3

a?

.a

methods,

methods,

methods,

methods,

XI

Xj

a
"3

"3
_
'So

a
"3 _
'3>

a
'So

a
'So

^o
rat-growth

sample

3 3 o
V

3 3 o
1 I a \
i
k
7
-s

microbiological

microbiological

microbiological

microbiological

microbiological

3
1 a

3 o
2
TJ

3
3
2 a
a
a
.

a of
(2)
and

>a
i'S
.

c
methods
methods

Description

X %
c
Thiochrome
respectively.

S? 0*3
.a

1*1 3
-

and

and

and

and

and

a
03

th
respectively.
respectively.

3
respectively. respectively.

>>

P
_

3 >

B^
2

= 2 o -,
VI

13

Ill 5 3 32

&
5
Thiochrome

respectively.

Thiochrome

Thiochrome

Thiochrome

KaL-growth

il

1
=
c:

3^
-

Thiochrome

88

Rat-grow

York:
Jersey:

1
New
New

Washington:
Wisconsin:

32
6<

6 3
_

(1)
Item
1

gJL

o\. |
1

25 *

VITAMIN VALUES OF FOODS

Hiomo

227

oooo oooo lOOOOO

oooo oooo 00-*

10

ooooooo
IH

ION

1281
CO CO
r-H

oo o

oo e

a<*

6 5^
a o

M
<u

8 o 3 ea
"3 '3

i2

g
-"3 3
S.-rJ

3r
">

^ 5a >^a "a...*!
R o S

as

>>

=a

>.

>

.-5a >
cj
i

2 3 o o
'

sag

CJj'bii

fl

s93 eaS'w. o Mm M CP
i-,""
cS

g
r-i

+5

3 3

be

g a 2^3
g

nEwoa M o w
Jh

C3.Q

tfH

"O T3
(-!!_

^
i

'O "3

V
1-,

"3

'

35-'g g-tfS;Qfc s3fe

, ,

PP ;qqqq p

C E

C R C

ft.Q

(h

pp

228
References

CIRCULAR

6 3 8,

U.

S.
CO

DEPARTMENT OF AGRICULTURE
-~

^ ^ ^ ^
(8)

CM

00
cs

I
5s

(7b)

1
Riboflavin

io
. -<S<

o
i-O

&.
(7a)

oi-o

o 00 o

lo

r^

o 00 O

(M & oc
-

oo M

uses e r^ o oooieo lo i- i- c O >! CMHrtO 5S US us o i~ us * * us r ss r- r rc* o ..... ss..... .... ,tt

i*j ;>> r-)

i
i

CO

D
Vitamin

(6b)

(6a)

(5b)
acid

C)

(vitamin
Ascorbic

(5a)

Bi)

(4b)

Thiamin

(vitamin

120
(4a)
Meg.
135-165

180
150-180
600-690

value

(3b)

&';;;;;
U. /.

A
o
(3a)
Vitamin

Mispercent

spec-

foods,
moisture;

moisture;

absorplaboratories

absorplaboratories
laboratories

of
laboratories laboratories
laboratories

moisture;

3-5

light

light

sample;

2
percent
flavoring

2
laboratory

2
laboratory

percent

uses,

A.;

A.:

2
method, method,

2
method,

2
method,

laboratory

A.;
market

sample

S.
percent

S.

1
method,
method,

1
method,

1
method,

S.

4-6

of
(2)
3-5
pharmaceutical

and

Missouri.

3-5

U.

U.

U.

method,

Boston

samples;

samples;

samples;

potency,
Description
fortification

moisture;
nondebittcrcd,

Missouri.

8
high
range,

3
Microbiological

Fluorophotometric

Fluorophotometric

Fluorophotometric

5
method.

Microbiological

Microbiological

frozen;
debittered,

Rat-growth

Rat-growth

Rat-growth

dried;

1:

'2:

3:
range,
method.

for

for
percent

method.

Sample
Missouri.

Sample

Sample
Commercial

trographie

moisture;

Missouri.

souri.
Primary,

Residual,

Residual;

Primary,

Primary,

Primary,

3-5

I'rimary,

Primary;

tion

tion

>

>>

li o\ if r
BE

i
.a

c 9 C

VITAMIN VALUES OF FOODS

229

LITERATURE CITED
(1)

Ahmad,

B. 1935. THE VITAMIN C VALUE' OF

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Edward and Heilbron, Isidor Morris, Ferguson,. William Swan, and Watson, Stephen John. 1936. VARIATIONS IN THE CAROTENE AND VITAMIN A VALUES OF THE MILK
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Girt, K. V. 1939. INDIAN GOOSEBERRIES (PHYLLANTHUS EMBLJCA LINN.) AS A SOURCE of vitamin c. Indian Jour. Med. Res. 27: 429-439, illus. Gjessing, Erland C, and Trout, G. M. II. THE EFFECT OF 1940. ASCORBIC ACID AND OXIDIZED FLAVOR IN MILK. VARIOUS HEAT TREATMENTS OF MILK UPON THE STABILITY OF ASCORBIC ACID AND UPON THE DEVELOPMENT OF THE OXIDIZED flavor. Jour. Dairy Sci. 23: 373-384, illus. Gorter, F. J., and Spruyt, J. P. 1939. VITAMIN A DETERMINATION BY MEANS OF RAT GROWTH TESTS. Arch. Neerland. des Sci. Exact, et Nat., Ser. Ill C, Arch. Neerland. de Physiol, de Homme et Anim. 24: 122-132, illus. Gould, Stella, Tressler, Donald K., and King, C. G. Food Res. 1: v. cabbage. 1936. vitamin c content of vegetables,

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Guerrant, N. B., Dutcher, R. A., and Dahle, C. D. 1938. the effect of the ripening process on the vitamin a content of cheddar cheese. Jour. Dairy Sci. 21: 69-72, illus. Morck, R. A., Bechdel, S. I., and Hilston, N. W. SoC. 1938. STORAGE OF VITAMIN D IN THE TISSUES OF GROWING CALVES. Expt. Biol, and Med. Proc. 38: 827-831. Rasmussen, Russel A., and Dutcher, R. Adams. 1935. THE VALUE OF THE CHEMICAL TITRATION METHOD IN DETERMINING THE VITAMIN C POTENCY OF CERTAIN FOOD SUBSTANCES. Jour.
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Gyorgy, Paul. 1937. cane molasses versus beet molasses as a source of vitamin b & and lactoflavin. Soc. Expt. Biol, and Med. Proc. 36: 167-169. Halverson, J. O., Hostetler, Earl H., Foster, J. E., and Sherwood,
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Bi content of soybeans and cowpeas. Jour. Agr. Res. 60: 141-144. (106) JHand, David B., Guthrie, E. S., and Sharp, Paul F. 1938. EFFECT OF OXYGEN LIGHT AND LACTOFLAVIN ON THE OXIDATION OF

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Harris, Leslie Julius. 1937. VITAMINS IN HUMAN NUTRITION VITAMIN B u AND THE "BROWN versus white bread problem", i. Biochem. Jour. 31 799-811,
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Aethur D., Tripp, Francis, Woelffer, Elmer A., and Satterfield, G. Howard. 1940. influence of age of cow on ascorbic acid content of certified

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Rasmussen, Russel, Bogart, Ralph, and Maynard, L. A., Guerrant, N. B., Shaw, A. O., Welch, R. C, and Bechdel, S. I. 1936. THE effects of breed characteristics and stages of lactation on the vitamin c (ascorbic acid) content of cow's milk.
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