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FEEDS AND FEEDING 



TABLE IX. VITAMINE CONTENT OF FEEDING STUFFS 



The existence of vitamines in foods was discovered so recently that investigators have 

 as yet determined the vitamine content of but few foods or feeding stuffs. In many 

 cases the data are yet incomplete for the feeds thus far studied, and only tentative con- 

 clusions are warranted. This table is therefore presented to indicate roughly, so far as 

 the present information warrants, the relative values of various feeds as sources of the 

 fat-soluble vitamine (also called vitamine A); of the water-soluble vitamine (or vita- 

 mine B); and of the anti-scorbutic vitamine (or vitamine C). Because of the general 

 interest in these matters, data are also given for a few human foods. 



The relative amounts of the different vitamines in each feed are indicated by the 

 following symbols: 



indicates that the feed contains none of the vitamine or only a very small 



amount. 



-f indicates that the feed contains a small amount of the vitamine. 

 + -f indicates that the feed is a good source of the vitamine. 

 4-4-4- indicates that the feed is an excellent source of the vitamine. 

 + + + 4- indicates that the feed is exceptionally rich in the vitamine. 



? indicates that there is no information on the vitamine content of the 

 feed, or that the data are not conclusive. 



These symbols indicate only very roughly the relative content of a given feed in the 

 different vitamines, and where the same symbol is used to indicate the vitamine con- 

 tent of two foods, one of the foods may contain materially larger amounts than the other. 

 Thus the same symbol is used to indicate the amount of fat-soluble vitamine in butter 

 and in whole milk. This is done even tho butter is ordinarily much richer than whole 

 milk in the vitamine, because the vitamine is concentrated in the butter fat. 



This table has been prepared with the aid of Prof. H. Steenbock of the University of 

 Wisconsin and the data have been taken from a variety of sources, including the sum- 

 mary presented in Report No. 38 of the British Medical Research Committee, that 

 given by Rose in Laboratory Handbook for Dietetics, the summary presented by Ellis 

 and Macleod in Vital Factors of Foods, and data secured by Prof. Steenbock and col- 

 leagues at the University of Wisconsin. 



