A Comparison of Vitamins B and G in Canned Strained Foods

Publisher Website
Google Scholar
Abstract
From data collected under very carefully controlled conditions with the use of rat ‘harnesses’ to prevent coprophagy, it was found that 1 ounce of canned strained tomatoes contained from 20 to 24 units vitamin B and 6.7 units vitamin G; of canned strained peas, 7 to 8 units vitamin B and 7.5 to 8.6 units vitamin G; of canned strained carrots 4.3 units vitamin B and 2.5 units vitamin G. The canned strained beets contained 3.3 units of each vitamin, and the canned strained green beans contained 4.7 units vitamins B, and 6 units vitamin G. The canned strained spinach was low in vitamin B, containing probably 2.5 units, with 7.5 to 11.8 units of vitamin G per ounce. In three of the canned strained vegetables: tomatoes, peas and carrots, there was more vitamin B than vitamin G; in green beans and spinach, more vitamin G than vitamin B; and in canned strained beets, equal amounts of each vitamin. A canned strained cereal contained 7.5 units vitamin B, and 12 units vitamin G per ounce. In a canned vegetable soup there were 3 units of each vitamin per ounce.

This publication has 5 references indexed in Scilit: