The Nutritive Value of Canned Foods

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Abstract
A number of samples of canned fish representing 6 different species were tested for their content of vitamins A, D and certain water-soluble vitamins. No appreciable amount of vitamin A was found in the flesh of any of the canned fish assayed except salmon, although small amounts were contained in the oils from canned Atlantic mackerel and sardines. Thiamine and folic acid were generally rather low. Riboflavin, pantothenic acid and biotin were present in fair amounts. The samples proved to be a good source of nicotinic acid and pyridoxine. All species examined were good sources of vitamin D.