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Nutrient Analyses of United States Food Supplies

Analyses of Composited Samples of our National Food Supplies and of the White Flour and Non-White Flour Components Thereof in Terms of Various Nutrients

Nutrition Department and Research, Products Control and Nutrition Laboratories, General Mills, Inc., Minneapolis, Minnesota

Analyses of food mixtures representative of United States food supplies in recent years in terms of proximate composition, protein quality, calcium, phosphorus, iron, potassium, thiamine, riboflavin, nicotinic acid, pyridoxine, pantothenic acid and vitamin E are herein reported.

The data presented provide the means for assessing the levels of these nutrients in the white flour and non-white flour components of our national dietary prior and subsequent to the application of simple cooking procedures to the individual foods included, the white flour component being represented, in accordance with the stated objectives of this investigation, as enriched flour.

It is demonstrated that the relatively large losses of thiamine and the lesser losses of other B vitamins reported by earlier investigators to have been encountered in various public or communal eating establishments represent, in large degree, unnecessary losses of food value.