624 METABOLISM 



THE DISTRIBUTION OF THE THREE ACCESSORY FACTORS IN THE COMMONER FOODSTUFFS 



( CONT'D.) 



-FAT-SOLUBLE A WATER-SOLUBLE B 



CLASSES OF FOODSTUFFS OR OR ANTINEURITIC ANTISCORBUTIC 



ANTTRACHITIC (ANTIBERIBERl) FACTOR 



FACTOR FACTOR 



Fish, fat (salmon, herring, 



etc.) +-f very slight, if any 



Fish, roe + + + 



Tinned meats ? very slight 



Milk, cheese, etc. 



Milk, cow's whole, raw ++ + + 



Milk, skim, raw + 



Milk, dried whole less than + + + less than + 



Milk boiled whole undetermined + less than + 



Milk condensed, sweetened + + less than + 



Cheese, whole milk + 



Cheese, skim 



Eggs 



Fresh or dried ++ + + + 



Cereals, pulses, etc. 



Wheat, maize, rice, whole 



grain + f ' 



Wheat, germ ++ + + + 



Wheat, maise, bran ++ 



White wheaten flour, pure 

 corn-flour, polished rice, 



etc. 000 



Custard powders, egg sub- 

 stitutes prepared from 



cereal products 



Dried peas, lentils, etc. + + 



Soy beans, haricot beans + + + 



Germinated pulses or cereals + ++ + + 



Vegetables and fruits 



Cabbage, fresh + + + 



Cabbage, fresh cooked 



Swede, raw expressed juice 



Lettuce, Spinach (dried) + + 



Carrots, fresh raw + + + 



Potatoes, cooked + 



Beans, fresh, scarlet runners, 



raw + + 



. Onions, cooked + (at least) 



Lemon juice, fresh + + + 



Lemon juice, preserved + + 



Lime juice, fresh . + + 



Lime juice, preserved very slight 



Orange juice, fresh + + + 



Kaspberries + + 



Apples + 



Bananas + + very slight 



Tomatoes (canned) +-r 



Nuts + + + 



Miscellaneous. 



Yeast, dried + + + 



Yeast, extract and autolysed ? + + + 



Meat extract 000 



Malt extract + in some 



specimens 

 Beer 



