TABLE III— Concluded 



Product 



Vitamin Bs content, 7/g.* Range of preferred values, 7/g. 



Asparagus, green, canned, 



wet solids 

 Beans, French, fresh 

 Beans, green, canned, wet 



solids 

 Beans, lima, dry 

 Beets, fresh 

 Beets greens, fresh 

 Beet root, fresh 

 Cabbage, fresh 



Cauliflower, fresh 

 Carrots, canned, wet solids 

 Carrots, raw 



Lettuce, fresh 



Mushrooms fresh 



Okra, fresh 



Onions, fresh 



Peas, blackeyed, fresh 



Peas, canned, wet solids 



Peas, split, dry 



Peanuts 



Potato, fresh 



Spinach, canned, wet solids 



Soybeans 



Tomato, canned, wet solids 



Turnips, fresh 



Yams, fresh 



Vegetables 

 0.30 (,S. carls.) {a^ 



0.96 (rice moth larva) (i)'''^ 

 0.32 (S. carls.) (a)^" 



6.0 {S. cer.) (e)" 

 0.13 (S. cer.) (e)" 

 0.37 (S. cer.) (e)« 



1.1 (chem.) (i)'3 



2.9 (chem.) (i),'^ 1.2 (S. cer.) (e)," 

 2.5 (rice moth larva) (i)'"* 



0.20 (S. cer.) (e)« 



0.22 (S. carls.) (a)3o 



1.9 (chem.) (i), 2.2 (rice moth 

 larva) (i),'^« 1.2 (S. cer.) (e)« 



0.71 {S. cer.) (e)« 



0.45 (S. cer.) (e)« 



0.75 (S. cer.) (e)^ 



0.63 (S. cer.) (e)^ 



1.9 {S. cer.) (e)^ 



0.46 (S. carls.) (a)^" 



1.6 (S. carls.) (a)\ 3.3 (rat)^ 



3.0 (S. cer.) (e)« 



1.6 (chem.) (i),^^ 2.5 (rice moth) 



(i), 38 2.2 (S. cer.) (e)^ 

 0.6 (S. carls.) (a)3o 

 See Table II 

 0.71 (S. carls. )(a)3o 



1.1 {S. cer.) (e)« 



3.2 (S. cer.) (e)« 



Yeast Products 



0.30 



0.32 



0.22 



0.46 

 1.6-3.3 



0.60 



7.1-12 



0.71 



• Abbreviations to the assay ijrocedures are as follow: S. cer., Saccharomyces cerevisiae; S. carls., Sar' 

 charomyces carlsbergensis; N. sito., Neurospora sitophila pyridoxineless; chem., chemical. Hydrolytic pro 

 cedures arc keyed to the list in the text by the letters in parentheses; references are indicated by super 

 script numbers. 



