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Journal of Nutrition Vol. 28 No. 2 August 1944, pp. 117-121
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The Nutritive Value of Canned Foods

III. Thiamine and Niacin1

Margaret Ives, J. R. Wagner, C. A. Elvehjem and F. M. Strong

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

Average values and ranges for the thiamine and niacin content are reported for thirty-two canned food products. Considerable variation has been found. The thiamine content of peas appears to be slightly affected by the packing season. With this exception no correlation was found between thiamine or niacin content and can size, time of harvest, or pH of these products.

1 Published with the approval of the Director of the Wisconsin Agricultural Experiment Station. Supported in part by a grant from the National Canners Association-Can Manufacturers Institute Nutrition Program (see Clifcorn, '44).

Manuscript received 6 March 1944.




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