Am.  Jour,  Pharm.  ) 
Oct.,  1921.  f 
Vitamines  and  Their  Distribution 
721 
VITAMINES  AND  THEIR  DISTRIBUTION  * 
Two  years  ago  a  report  was  published  by  a  committee  appointed 
jointly  by  the  Lister  Institute  and  the  Medical  Research  Committee, 
detailing  briefly  "The  Present  State  of  Knowledge  Concerning  Ac- 
cessory Food  Factors  (Vitamines)."  The  findings  of  this  commit- 
tee are  of  great  interest.  At  the  end  of  the  report  a  valuable  table 
is  given,  showing  the  distribution  of  the  three  vitamines  in  the  com- 
moner foodstuffs.  In  the  absence  of  quantitative  data  it  was  im- 
possible for  the  committee  to  do  more  than  indicate  the  relative 
values  of  the  foodstuffs  as  sources  of  the  various  vitamines,  by  the 
rough  method  of  positive  and  negatives  signs.  The  table,  with  slight 
modifications,  follows : 
Fat-Soluble 
A  or  Anti- 
Classes  of  Foodstuff.  rachitic  Factor. 
Fats  and. Oils: 
Butter    +  +  + 
Cream    +  + 
Cod-liver  oil    +  +  + 
Mutton  fat   +  + 
Beef  fat  or  suet    +  + 
Peanut  oil    + 
Fish  oil,  whale  oil,  etc   +  + 
Margarin  prepared  from  animal    Value  in  pro- 
fat    portion  to 
amount  of 
animal  fat 
contained 
Nut  butters    + 
Meat,  Fish,  etc.: 
Lean  meat  (beef,  mutton,  etc.)..  + 
Liver    +  + 
Kidneys    +  + 
Heart    +  + 
Brain    + 
Sweetbreads    + 
Fish,  white  
Fish,  fat  (salmon,  herring,  etc.)       +  + 
Fish,  roe   + 
Canned  meats    ? 
Water- 
Soluble  B  or 
Antineuritic 
(Antiberi- 
beri)  Factor. 
+  + 
+ 
+ 
+  + 
,+  + 
very  slight,  if 
any 
very  slight,  if 
any 
+  + 
very  slight 
Antiscor- 
butic Factor. 
*From  the  Journ.  of  the  A.  M.  A.  August,  1921. 
