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The Nutritive Value of Canned Foods¹

XXV. Vitamin Content of Canned Fish Products

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

A number of samples of canned fish representing 6 different species were tested for their content of vitamins A, D and certain water-soluble vitamins.

No appreciable amount of vitamin A was found in the flesh of any of the canned fish assayed except salmon, although small amounts were contained in the oils from canned Atlantic mackerel and sardines. Thiamine and folic acid were generally rather low. Riboflavin, pantothenic acid and biotin were present in fair amounts. The samples proved to be a good source of nicotinic acid and pyridoxine. All species examined were good sources of vitamin D.

The vitamin D assays reported in this paper were carried out at the Wisconsin Alumni Research Foundation laboratories under the direction of Dr. H. T. Scott, whose assistance is gratefully acknowledged. Thanks are due also to Mr. A. L. Powell, Jr., who did most of the thiamine determinations.

This work was a part of the National Canners Association-Can Manufacturer's Institute Nutrition Program.

Manuscript received 18 August 1947.