OCCURRENCE IN FOODSTUFFS 



It is worth noting that nicotinic acid is found in the germ and 

 pericarp in rice (as well as in wheat), and that parboiling prevents its 

 removal in the milling process, although it may subsequently be lost 

 in washing and cooking.^ Another point of very great nutritional 

 significance is that maize contains only slightly less nicotinic acid 

 than milled rice, and the association between pellagra and a maize 

 diet cannot therefore be attributed solely to the low nicotinic acid 

 content of maize. This point will be referred to later (see page 

 240). 



Fruits are relatively deficient in nicotinic acid, as they are in most 

 other members of the vitamin B complex. Apples, pears and tomatoes 

 contain less than 0-5 mg. per 100 g., whilst bananas, fresh figs, grapes, 

 plums and peaches contain between 0-5 and i-o mg. per 100 g. Cran- 

 berries contain 1-29 and dates 2 -18 mg. per 100 g. 



Nuts are somewhat richer, raw peanuts containing 5-9 to 13, 

 almonds 1-82 and chestnuts 1-17 mg. per 100 mg. Coconut, however, 

 contains only 0-4 mg. per 100 g. 



The nicotinic acid content of vegetables varies. Potatoes contain 

 1*0 to 2-0 ; cabbage 0*3; carrots, 0-5 to 1-5; spinach, 07 to 17; 

 broccoli, i-o to 1-5 ; lettuce, 0-5 ; cauliflower, o-6 ; cucumber, 0*3 ; 

 onion, o-i ; and beets, 0-3 to o-6 mg. per 100 g. Legumes contain 

 more nicotinic acid than do other vegetables. Peas (fresh) contain 

 I-o to 2-0 ; peas (dry) i-o ; broad beans, 2-i ; soya beans, i-2 to 4-8 ; 

 lentils, 3-1 ; gram (Bengal), 47 ; and gram (red), 5-3 mg. per 100 g. 



Cow's milk contains o-i to 0-5 and human milk less than o-i mg. 

 per 100 ml. The nicotinic acid content of cow's colostrum is about 

 the same as that of the milk.'' The nicotinic acid content of cow's 

 milk is less in the winter and early spring than in summer and early 

 autumn. It also decreases regularly during the period of lactation.^ 

 Dried milk contains 5 to 15 mg. per 100 g. and fresh cheese 0-03 to 

 1-6 mg. per 100 g.^ When cheese is ripened, the nicotinic acid content 

 is doubled or trebled. Ewe's colostrum and milk contain 0-2 and 0-4 

 mg. per 100 ml.^ 



Hen's eggs contain less than 0-5 mg. per 100 g. in the white and 

 about I mg. per 100 g. in the yolk. 



Fish, on the whole, is a good source of nicotinic acid. The muscle 

 of cod contains 17 to 3-0 ; of herring, 2-9 to 4-0 ; and of salmon, 

 8*4 mg. per 100 g. Roe, rather surprisingly, contains less than the 

 muscle from the same fish, cod roe containing 1-4 to 1-5 ; herring roe, 

 2-1 and turbot roe, 2-3 mg. per 100 g. Cod liver contains i-6 mg. 

 per 100 g. Halibut contains 3-0 to 6-o ; ^° mackerel, 5-5 to 7-2 ; 

 mullet, 2-9 ; haddock, 0-9 ; crab, 2-6 to 2-8 ; oyster 1-3 ; and scallop, 

 1*4 mg. per 100 g. Prawn and crab contain 2 to 4 mg. per 100 g. of 

 fresh tissue. ^^ 



233 



