VITAMINS IN FOODS
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A
B
Bread, White (Water)...
?
~+~
(Milk).... “Whole Wheat (Water)
+
+
?
+
++
?
++
++
Barley (Whole)
+
++
Corn, Yellow
+
++
Oats
+
++
“
«
“
“
«
(Milk)
Meat, Lean Beef Fat Mutton Fat Pig Kidney Fat Oleomargarine Liver Kidney Brains
Sweetbreads Fish, Lean Fat Roe Fresh
-to+
+
++
++
+
++
++
+ ?
+
++
+
+
+
+
+++
++
Condensed
+++
++
Dried, (Whole)..
+++
++
+
++
+
++
Cream
+++
++
Butter Cheese
+++
Hickory Nuts
Peanuts Pecans Walnuts
+
+
?
Parsnip Peas
+
+
“
?
+V
(
“
1
++
++
++
++
+
+
+
++
+
+
+
+
+
+
+
+
++
++
+
++
+ ++
Hubbard . .
.
Turnips Apples Bananas
?
++
++
Grape Juice
Grapefruit Lemon Juice Orange Juice Prunes Raspberries (Fresh or Canned)
—Contains the Vitamin. —Good source of the Vitamin.
++
?
+++—Excellent source of the Vitamin. No appreciable amount of the
Vitamin. —Doubt as to tive amount.
?
+
++
++
++
+++
++
++
_?
++
++
++
+
?
++
+
?
++
+
?
++
+
++
+
+
-?
“
?
+
Hour)..
+v Sweet Potatoes +V Radish +V Rutabaga +V Spinach, Fresh Dried +V
+
++
(Baked)
“
++
++ +++
+
Potatoes (Boiled 15 min.).
++
... .
Lettuce Onions
Squash,
++
++
Dandelion Greens Eggplant, Dried
+
++
Cocoanut
“
Cucumber
++
+
Cottage Cheese Eggs Almonds
+++
“
?
+++
Celery
Skimmed Buttermilk
+
+++
Carrots, Fresh, Raw Cooked Cauliflower
_
B ++
Cooked
C
A +
“
“
+
+
“
? -
?
+
“
Tomatoes, RaworCanned Beans, Kidney Navy String (Fresh).... Cabbage, Fresh, Raw. ...
+
“
“
C
++
+++?
+++ +++
+++ ++
++
-
?
+ +
?
++
+
+
+ ?
+
+
+
++
++
++
+++
+
++
+++
+
+++
presence or rela-
—Evidencelackingorinsufficient V—Variable.
The above chart showing the presence or absence of the various Vitamins in various common food substances was reproduced in miniature in Hygeia, page 62, April, 1923—published by the American Medical Association. -^■Note—Condensed milk and fresh milk contain the same amounts of the three
most important Vitamin “A", “B” and “C”.
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