The Distribution Of The Three Accessory Factors In The Commoner Foodstuffs

Description

This section is from the book "Vitamines - Essential Food Factors", by Benjamin Harrow. Also available from Amazon: Vitamines, Essential Food Factors.

(Compiled by the British Medical Research Committee)

Classes of foodstuff	Fat-soluble A or antirachitic factor	Water-soluble E or anti-neuritic (anti-beriberi) factor	Antiscorbutic factor
Fats and oils.
Butter	+ + +	0
Cream	+ +	0
Codliver oil	+ + +	0
Mutton fat	+ +
Beef fat or suet	+ +
Peanut or arachis oil	+
Lard	0
Olive oil	0
Cottonseed oil	0
Coconut oil	0
Cocoa butter	0
Linseed oil	0
Fish oil, whale oil, herring oil, etc.	+ +
Hardened fats, animal or veg. origin	0
Margarine prepared from animal fat	Value in proportion to amount of animal fat contained
Margarine from vegetable fats or lard	0
Nut butters	+
Meat, fish, etc. Lean meaty'(beeft mutton, etc.)	+	+	+
Liver	+ +	+ +	+
Kidneys	+ +	+

Classes of foodstuff	Fat-soluble A or antirachitic factor	Water-soluble B or anti-neuritic (anti-beriberi) factor	Antiscorbutic factor
Meat, fish, etc. - Cont. Heart	+ +	+
Brain	+	+ +
Sweetbreads	+	+ +
Fish, white	0	very slight, if any
" fat (salmon, herring, etc.)	+ +	"
" roe	+	+ +
Tinned meats	?	very slight	0
Milk, cheese, etc.
Milk, cow's, whole, raw	+ +	+	+
" skim "	0	+	+
" dried whole	less than + +	+	less than +
" boiled "	Undetermined	+	"
" Condensed,			"
sweetened	+	+
Cheese, whole milk	+
" skim	0
Eggs.
Fresh	+ +	+ + +	? 0
Dried	+ +	+ + +	? 0
Cereals, pulses,& c.
Wheat, maize, rice, whole grain	+	+	0
Wheat, germ	+ +	+ + +	0
" maize, bran	0	+ +	0
White wheaten flour, pure cornflour, polished rice, etc.	0	0	0
Custard powders, egg substitutes, prepared from cereal products	0	0	0
Linseed, millet	+ +	+ +	0
Dried peas, lentils, etc.		+ +	0
Peaflour (kilned)		0	0
Soy beans, haricot beans	+	+ +	0
Germinated pulses or cereals	+	+ +	+ +

Classes of foodstuff	Fat-soluble A or antirachitic factor	Water-soluble B or anti-neuritio (anti-beriberi) factor	Antiscorbutic factor
Vegetables and fruits
Cabbage, fresh	+ +	+	+ + +
' ' ' ' cooked		+	+
' ' dried	+	+	very slight
" canned			"'
Swede, raw expressed juice			+ + +
Lettuce	+ +	+
Spinach (dried)	+ +	+
Carrots, fresh raw	+	+	+
' ' dried	very slight
Beetroot, raw, expressed juice			less than +
Potatoes, raw	+	+
' ' cooked			+
Beans, fresh, scarlet runners, raw			+ +
Onions, cooked			+ (at least)
Lemon juice, fresh			+ +. +
' ' preserved			+ +
Lime juice, fresh			+ +
' ' preserved			very slight
Orange juice, fresh			+ + +
Raspberries			+ +
Apples			+
Bananas	+	+	very slight
Tomatoes (canned)			+ +
Nuts	,+\|	+ +
Miscellaneous Yeast, dried		+ + +
' ' extract and au-tolyzed	?	+ + +	0
Meat extract	0	0	0
Malt extract		+ in some specimens
Beer		0	0

[The following memorandum was issued by the British Committee on Accessory Food Factors in June, 1919]

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