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Journal of Nutrition Vol. 28 No. 2 August 1944, pp. 123-129
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The Nutritive Value of Canned Foods

IV. Riboflavin and Pantothenic Acid1

Mary Louise Thompson, Elizabeth Cunningham and Esmond E. Snell

University of Texas, Biochemical Institute, and the Clayton Foundation for Research, Austin

Average values for the riboflavin and pantothenic acid content of 32 different types of canned foods are given. The amount of these vitamins present in different samples of any given canned food varies considerably. Reasons for this variation are not apparent from the present study. It was not correlated with can-size, or with the time during the growing season that the food was packed.

1 This work was supported in part by a grant from the National Canners Association — Can Manufacturers Institute Nutrition Program to Professor R. J. Williams (see Clifcorn, '44).

Manuscript received 6 March 1944.




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