OCCURRENCE IN FOODSTUFFS 



lo. OCCURRENCE OF ANEURINE IN FOODSTUFFS 



The occurrence of aneurine in foodstuffs is of considerable impor- 

 tance in nutrition, and many thousands of assays have been reported. 

 Those published prior to 1938 have been collected in the form of 

 tables by M. A. Boas-Fixsen and M. H. Roscoe ^ (which should be 

 consulted for the older references) and are only summarised here, 

 together with the more important recent results. Wheat bread 

 contains from 0-07 to 0-4 mg. per 100 g. according to the type. WTiite 

 bread contains the smallest amount and brovm and whole grain bread 

 the most, the amount progressively decreasing as the percentage 

 extraction is reduced. Breads from 70, 80 and 100 % extraction flour, 

 for example, contained 0-13, 0-24 and 0-26 mg. per 100 g. respectively.^ 

 Germ bread is richer than white bread, containing 0-24 to 0-5 mg. per 

 100 g. Rye bread contains o-o6 to 0-25 mg. per 100 g., again depending 

 on the percentage extraction. 



Of cereal products, wheat germ is the richest source, containing 

 1-2 to 6-6 mg. per 100 g. Whole wheat grain contains 0-35 to i-o mg. 

 per 100 g. ; ^ middlings about 1-5 and bran 0-4 to i-o mg. per 100 g. 

 Wheat flour contains 0-12 to 0-48 mg. per 100 g., depending on the 

 percentage extraction. Barley (whole grain) contains 0-07 to o-6 ; 

 barley germ, 4-2 ; maize (whole grain), 0-015 to o-i8 ; maize germ, 

 1-5 ; oats (whole grain), o-i8 to i-o ; rye (whole grain), 0-3 to 0-4 ; 

 rye (germ), 0-9 to 2-2 ; rice (whole or ground), 0-05 to 0-27 ; and rice 

 bran, 17 to 2-3 mg. per 100 g. 



Fruits do not, in general, contain much aneurine. Apples, pears, 

 peaches, bananas, dates, grapefruit, orange, pineapple, plum and 

 tangerine contain between 0-09 and 0-15 mg. per 100 g. Soft fruits, 

 such as blackberries, red and blackcurrants and raspberries, are poorer 

 sources. Prunes contain 0-2 to 0-27 and raisins and sultanas 0-2 to 

 0-3 mg. per 100 g. Orange juice contains 0-065 to 0-070, grapefruit 

 juice 0-032 to 0-035 3^d tangerine juice 0-07 mg. of aneurine per 

 100 ml.* 



Most nuts contain more aneurine than do fruits : ^ almond, 0-24 ; 

 pecan, 0-7 to i-o ; barcelona, o-ii ; brazil, i-o ; pine kernels, 0-5 ; 

 chestnut, 0-27 ; hazel, 0-6 ; peanut, 0-3 to i-o and walnut, 0-45 mg. 

 per 100 g. Cocoanut contains only 0-03 to o-o6 mg. per 100 g. Peanut 

 butter contains about 0-38 mg. per 100 g.^ 



Vegetables vary considerably in their aneurine content. Among 

 the richest sources are the cauliflower, 0-33 ; butter bean (dry), 0-48, 

 haricot bean, 0-15 to 0-36 ; runner bean, 0-07 to 0-22 ; soya bean 

 (meal), 0-24 to i-2 ; lentil, 0-12 to 0-63 ; pea (fresh), 0-2 to o-8 ; pea 

 (dried), 0-12 to 1-5 ; beetroot, 0-2 ; savoy, 0-24 ; carrot, o-i8 ; lettuce, 

 0-27 ; mushroom, 0*15 ; onion, o-i2 ; aspsiragus, 0-19 ; spinach, o-o6 



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