SCURVY 



59 



TABLE I. Continued 



Antiscorbutic. 



Germinated Cereals 



and Peas, etc., . + + 



Cabbage, . . + + + 



Potato, Boiled, . + 



Raw, *:'> 



Lemon Juice, . . + + + 



Yeast Extract, . 



Meat Extract, . 



Beer, . . 



Antlneuritic or 

 Water-Soluble B. 



Fat-Soluble A. 



probably none probably none 



+ + + probably none 





 



TABLE II 



SHOWING THE RELATIVE AMOUNTS OF ANTISCOEBUTIO FACTOB 

 IN SOME COMMON FOOD-STUFFS 



VEGETABLES 



Fresh Cabbage, 

 Swede Juice, 

 Germinated Lentils, 

 Cooked Cabbage, . 

 Runner Beans, 

 Boiled Potato, 

 Dried Vegetables, 



It will be seen that the chief sources of the 

 principle are green vegetables, tubers, roots and 

 fruits, whereas seeds are totally devoid of it, and 

 animal products such as meat and milk contain 

 relatively very little. An interesting and important 

 observation was made by Furst, 1 and has been 

 confirmed by Chick and Hume, to the effect that 

 the antiscorbutic principle is produced during the 

 germination of seeds. In cases of necessity, there- 

 fore, dried peas and lentils themselves devoid of 

 antiscorbutic properties can be converted into 



1 Zeitsch. Hygiene, 1912, 72, 121. 



