VITAMINE CONTENT OF FOODSTUFFS 263 



the "vitamine-sparing action" of protein. Dutcher, Pierson and 

 Biester (783) found that guinea pigs could not be protected against 

 scurvy by an addition of fresh meat juice. This was also shown by 

 Givens and McClugage (784) with dehydrated meat; however, these 

 results may be criticized on the basis that guinea pigs need more 

 vitamine C than does man. That the vitamine requirements of 

 different animals may vary has already been demonstrated by 

 Harden and Zilva (I.e. 455). 



Parsons (I.e. 191a) showed, on the 'contrary, that some organs, 

 especially the liver, but also spleen and kidney, contain relatively 

 large amounts of vitamine C so much so, that 10 grams of pig's 

 liver per day is sufficient to protect guinea pigs from scurvy. By 

 the preparation of extracts, instead of juices or organs themselves, 

 Parsons was able to add larger quantities of extractives from the 

 muscle, showing that an extract of 55 to 95 grams of muscle suffices to 

 protect guinea pigs from scurvy. Fish muscle possessed no anti- 

 scorbutic property. 



THE VITAMINE CONTENT OF THE MOST FREQUENTLY USED 

 FOODSTUFFS 



The compilation, which, as we are well aware, cannot be complete, 

 gives the reader an idea of the number of investigations carried out 

 for the demonstration of the present known facts. We have not 

 sought to give the figures for the vitamine content since we believe 

 that sufficient progress has not yet been made. In the table, a single 

 plus sign denotes that the respective vitamine is present only in 

 traces. With regard to protein, the plus sign indicates that it is not 

 adequate for nutrition. From the table, we may see that those start- 

 ing materials which are very rich in vitamines contain proteins of 

 high biological value. 



