CHOLINE 



1-07 ; hard winter wheat, 0-58 to 0-96 ; soft winter wheat, 074 to 

 i-oi ; oats, i-oi to 1-29 and barley, 0-96 to i-20 mg. per g. ; whilst 

 Willstaedt et al.^ obtained results of the same order, namely : white 

 bread, 0-625 '> black bread, 0-565 ; wheat grits, 075 ; oatmeal, 1-03 ; 

 and rice, 1-07 mg. per g. 



The choline contents of flours of different degrees of extraction 

 and of offals ran parallel to the lipin phosphorus and lecithin contents. 

 Commercial bleaching had no effect on the choline content of cereals. ^ 

 • 



Vegetables 



R .W. Engel ^ found the following amounts of choline in vegetables : 

 snapbeans, 3-40 ; soya beans, 3-00 ; peas, 2-63 ; cowpeas, 2-57 ; 

 asparagus, 1-28 ; cabbage, 2-51 and spinach, 2-38 mg. per g. of sun- 

 dried material. Potatoes contained i-o6 ; carrots, 0-95 ; turnips, 

 0-94 and sweet potatoes, 0-35 mg. per g. of fresh material. Some- 

 what different values were obtained by Willstaedt et al.,^ who found 

 in Brussels sprouts, 1-03 ; leek, 0-095 ; carrots, 0-04 ; spinach, 0-38 ; 

 lettuce, 0-03 ; potato, nil ; beetroot, nil ; parsley, o-i6 ; celery, 0-17 ; 

 parsnip, 0-41 ; horse-radish, 0-48 ; onion, nil ; tomato, nil ; peas, 

 0-55 ; peas (dried), i-88 ; and beans (dried), i-8i mg. per g. D. Glick ^ 

 found soya beans to contain 2-37 mg. per g. Leguminous vegetables 

 therefore contained appreciably more choline than did most other 

 vegetables. 



Fruits 



According to Willstaedt et al.^ apples, plums, melons and raisins 

 contained no choline. 



Meat 



Meat is one of the richest sources of choline, and the following 

 values were obtained by R. W. Engel : ^ pig liver, 5-52 ; pig kidneys, 

 2-56, 3-17 ; pig heart, 2-31 ; ham, o-88 ; pork chops, 0-77 ; lamb 

 kidney, 3-60 ; lamb shoulder, 1-19 ; lamb chops, 1-07 ; beef liver, 

 6.30 ; beef kidney, 3-33 ; beef roundsteak, 0-95 ; beef rib roast, 0-82 ; 

 chicken liver, 3-42 ; and chicken kidney, 2-23 mg. per g. of fresh 

 tissue. 



According to Mclntire et al.^ the muscle tissue of veal, lamb, pork 

 and beef contained 0-7 to 1-4 mg. of choline per g. and the kidney, 

 liver and heart appreciably larger amounts — up to 5 mg. per g. No 

 appreciable loss of choline occurred on cooking or curing meat. Some- 

 what similar values were obtained by Willstaedt et al.,^ namely : calf 

 liver, 6.50 ; ox liver, 4-85 ; and pig kidneys, 3-31 mg. per g. 



588 



