50 MASS. EXPERIMENT STATION BULLETIN 417 



to be a good source of the B-vitamins. The beans were analyzed (1) raw, (2) 

 soaked, and (3) baked, following the addition to the parboiled beans of a mixture 

 of molasses, tomato puree, and brown sugar. The analyses included thiamine, 

 riboflavin, nicotinic acid, and pantothenic acid. 



The soaked and drained beans had the same thiamine content as the raw dried 

 beans. During the baking, however, three-fourths of the original content of 

 thiamine in the beans-molasses mixture was destroyed. Raw beans are rich in 

 thiamine; one-third cup of dried beans, equivalent to 1 cup of baked beans, con- 

 tains approximately 0.4 mg. of thiamine or 22 percent of a moderately active 

 man's daily thiamine allowance of 1.8 mg. One cup of baked beans, however, 

 would contribute only .11 mg. or 6 percent of the daily allowance. 



Riboflavin was not lost during either the soaking or the baking of the beans. 

 In addition, the molasses-tomato-sugar mixture, added before baking, contri- 

 buted almost as much of the vitamin as was in the raw bean. The baked beans, 

 therefore, were richer in riboflavin than the raw beans. Even so, the baked beans 

 were an extremely poor source of riboflavin; one cup of them would have sup- 

 plied only 0.16 mg. or 0.6 percent of a moderately active man's daily allowance. 



Approximately 11 percent of the nicotinic acid was lost during the soaking of 

 the beans and another 1 1 percent during the baking. The baked beans were only 

 a fair source of nicotinic acid, one cup contributing 1.2 mg. or 7 percent of a 

 moderately active man's allowance. 



During the soaking of the beans approximately 20 percent of their pantothenic 

 acid was lost. At the end of baking, the beans had 18 percent less pantothenic 

 acid than did the raw beans, although considerable of this vitamin was added in 

 the molasses mixture. The baked beans contained 0.15 mg. pantothenic acid 

 per cup. 



III. The Losses of Certain Vitamins in Fish. (A. W. Wertz, B. V. McKey, 

 K. O. Esselen, E. Fuller, and J. O. Holmes.) The fish were cut into serving 

 portions, rolled in crumbs, seasoned, and baked 30-40 minutes at 450°F. When 

 the fish were browned, moisture was added in the form of water, milk, or tomato 

 puree in portions of 1 pint to 12 to 15 pounds of fish. 



Forty-four percent of the thiamine was lost in the baking process. Some of 

 the cooked fish were a poor source of thiamine, cod being the poorest. Cod, 

 haddock, cusk, and pollock were found to contain between .011 and .062 and 

 mackerel between 0.14 and 0.21 mg. of thiamine per one-fourth-pound serving 

 portion. Whereas the mackerel would supply approximately 10 percent of a 

 man's requirement for thiamine, those species related to the cod would supply 

 only from 0.6 to 3 percent. 



Of the 18 lots of fish studied, 11 lost riboflavin during baking, the average 

 loss for these 11 approximating 28 percent. The mackerel contained more ribo- 

 flavin, 0.5 mg. per 4-ounce serving, than did cod, cusk, haddock, pollock, and 

 flounder, which averaged 0.12 mg. riboflavin per serving. The mackerel, in con- 

 trast to the other fish studied, is therefore a good source of riboflavin, and a 

 moderate-sized serving of it will supply approximately one-fifth of the day's 

 requirements for this vitamin. 



During the baking process the average loss in nicotinic acid in fish was 29 per- 

 cent. As was true for thiamine and riboflavin, mackerel contained appreciablj' 

 more nicotinic acid than did the other species studied; 9.1 mg. per 4-ounce serving 

 in contrast to 2.5 mg. for the others. Since the daily allowance of nicotinic acid 

 for a moderately active man is 18 mg., it is obvious that a small serving of mack- 

 erel will supply half of it. 



