VITAMINE CONTENT OF FOODSTUFFS 241 



The vitamine content of cooking water 



That vitamines may be lost by discarding the cooking water, was 

 first stated by Schuffner and Kuenen (I.e. 56). In addition, vita- 

 mines are lost in other water-soluble substances and it is therefore not 

 without reason that Hindhede (658) pointed out the great nutritive 

 value of soups, especially vegetable soups. Hill (659) stated, for 

 example, that on cooking potatoes, losses ensued which represented 

 70 per cent of all water-soluble substances. From the viewpoint of 

 vitamines, the same thing was pointed out by a number of workers 

 Denton (660), Daniels and McClurg (I.e. 654), Miller (I.e. 646) and 

 Whipple (I.e. 647). The last two investigators, in particular, found 

 that by discarding the cooking water, 30 to 70 per cent of the sub- 

 stance necessary for the growth of yeast was lost. 



THE INFLUENCE OF DRYING 



Since the question of the dehydration of foodstuffs has already 

 assumed practical importance, it is regrettable that comparatively 

 little is known of its effect on vitamines. Murlin (661) believed that 

 the nutritive value of dried foodstuffs is strictly comparable with 

 that of fresh. Prescott (662) put the practical side of this problem 

 to the fore, in relation to transportation and storage, particularly for 

 the provisioning of any army in the field. He stated also that the 

 loss of vitamine C on drying may be prevented by modifying the 

 procedure. Givens and Cohen (663) investigated this question, using 

 cabbage and potatoes. Drying in a stream of air at 40 to 52C. 

 resulted in an appreciable loss of activity. With the simple drying, 

 the preparation of foods is not yet completed, and practically two 

 other factors are to be considered the storing and the cooking just 

 before eating. These two factors have unfortunately not been 

 considered by most investigators; nevertheless, it was found that 

 when cabbage or potatoes were first heated or cooked and then dried, 

 no more vitamine C was left, as shown in guinea pig experiments. 4 



4 Hoist and Frolich (663a) found that if moisture is excluded as much as 

 possible to diminish the chances of hydrolysis, a stable cabbage preparation, 

 as regards vitamine C content, may be obtained. The dehydration was 

 carried out in vacuum at 37C. in presence of phosphorus pentoxide, which 

 is replaced as soon as it becomes moist. This preparation was kept for 10, 18, 

 and 26 months and found active. 



