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The Nutritive Value of Canned Foods

XVII. Pyridoxine, Biotin and "Folic Acid"¹

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

Pyridoxine, biotin and "folic acid" values on 101 samples of canned foods are reported in this paper. The distribution of these factors between the solids and the liquids of the product is also reported. Salmon, yellow corn, and tomatoes are good sources of pyridoxine. Approximately two-thirds of this vitamin was found in the solids of the product. Salmon had the highest biotin content. Sixty-eight to 99% of the biotin was present in the solids of the products analyzed. "Folic acid" measured as L. casei and S. lactis activity against crystalline vitamin B_c was found in the highest quantity in green vegetables where about 64% of the factors occurred in the solids in each instance.

² Now at Research Department, American Can Company, Maywood, Illinois.

Manuscript received 26 September 1945.