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The Nutritive Value of Canned Foods

V. Distribution of Water Soluble Vitamins Between Solid and Liquid Portions of Canned Vegetables and Fruits

Department of Home Economics, The University of Chicago, Illinois

To obtain information about the distribution of water-soluble vitamins in canned vegetables and fruits, determinations of ascorbic acid, thiamine and riboflavin were made on the drained solids and liquids of mixed 3-can or mixed 6-can lots of identical pack, including eight different vegetables, both in consumer size and in no. 10 size cans, and seven different fruits in consumer size cans. The degree of agreement between the concentrations of these vitamins in duplicate lots of identical pack and the comparison of the concentrations in solids and liquids are summarized. Regarding the over-all distributions, the observations led to the following general conclusions: (1) in most canned vegetables the solid weight, being 60% to 73% of the total can contents, carried 46% to 68% of the ascorbic acid, 62% to 72% of the thiamine, and 70% to 80% of the riboflavin. Spinach was the outstanding exception to these ranges, for with solid weights ranging from 48% to 55% of the total, all vitamin contents of the solid were correspondingly lower. (2) In fruits, the solid weights of the packs showed more variation, being 46% to 67%, and the vitamin percentages borne by these solids were consequently also more variable, ascorbic acid and thiamine percentages in solid agreeing closely with the weight percentages, and riboflavin paralleling them at about 5% to 12% higher level.