624 



METABOLISM 



THE DISTRIBUTION OF THE THREE ACCESSORY FACTORS IN THE COMMONER FOODSTUFFS 



(CONT'D.) 



CLASSES OP FOODSTUFFS 



FAT-SOLUBLE A WATER-SOLUBLE B 



OR OR ANTINEURITIC ANTISCORBUTIC 



ANTIRACHITIC (ANTIBERIBERl) FACTOR 



FACTOR FACTOR 



Fish, fat (salmon, herring, 



etc.) 



Fish, roe 

 Tinned meats 

 Milk, cheese, etc. 



Milk, cow's whole, raw 

 Milk, skim, raw 

 Milk, dried whole 

 Milk boiled whole 

 Milk condensed, sweetened 

 Cheese, whole milk 

 Cheese, skim 

 Eggs 



Fresh or dried 

 Cereals, pulses, etc. 



Wheat, maize, rice, whole 



grain 



Wheat, germ 

 Wheat, maise, bran 

 White wheaten flour, pure 



corn-flour, polished rice, 



etc. 



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 

 Lemon juice, fresh 

 Lemon juice, preserved 

 Lime juice, fresh 

 Lime juice, preserved 

 Orange juice, fresh 

 Raspberries 

 Apples 

 Bananas 



Tomatoes (canned) 

 Nuts 



Miscellaneous. 

 Yeast, dried 



Yeast, extract and autolysed 

 Meat extract 

 Malt extract 



Beer 



very slight, if any 

 very slight 







less than + + 

 undetermined 



less than -I- 

 less than + 

 less than + 



to 



4- (at least) 



very slight 



-f + 







+ 'in some 

 specimens 







very slight 



+ T 



