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The Nutritive Value of Canned Foods

II. Ascorbic Acid and Carotene or Vitamin A Content¹

Department of Human Nutrition, Arizona Agricultural Experiment Station, Tucson

Certain commercially canned foods have been assayed for their ascorbic acid and carotene or vitamin A values following recommended chemical methods.

The ascorbic acid and carotene contents of 21 composite samples of canned apricots, 30 all green asparagus, 12 culturally bleached asparagus, 73 green beans, 26 lima beans, 5 baked beans, 27 beets, 19 carrots, 61 yellow corn, 14 orange juice, 17 clingstone peaches, 13 freestone peaches, 98 peas, 17 sliced pineapple, 18 pineapple juice, 10 prunes, 31 spinach, 61 tomatoes, and 79 tomato juice have been determined. The ascorbic acid content of 45 samples of white corn, 22 grapefruit segments, 43 grapefruit juice, and 30 pears, and the carotene content of 28 samples of white corn, 3 grapefruit segments, 18 grapefruit juice, and 4 pears have also been determined.

Eight composite samples of mackerel, 5 salmon, 15 sardines, 8 shrimp, and 6 tuna have been analyzed for vitamin A.

The analytical data for each food have been presented in tabular form as range and average values.

Manuscript received 6 March 1944.