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Vitamins A, D and B in Oysters—Effect of Cooking upon Vitamins A and B¹

Three Figures

Department of Pediatrics, School of Medicine, University of Pennsylvania, Philadelphia

The vitamin A content of oysters taken from the beds in October was found to be approximately 3 U.S.P. units per gram. Assuming that all of the vitamin A is in the fat of the oyster, oyster oil contained 208 units per gram. There was a slight destruction of vitamin A during cooking.

The vitamin D content of oysters harvested in the fall was found to be approximately 0.05 U.S.P. unit per gram. Assuming that all of this vitamin is also in the fat of the oyster, the oyster oil contained 3.4 units per gram. The discrepancy between rat units of vitamin D and antirachitic potency for children is emphasized.

The vitamin B(B₁) content of oysters was found to be approximately 1.5 Sherman units per gram. There was no appreciable destruction during cooking.

Oysters were found to be an excellent food source of vitamin B(B₁), a relatively good one of vitamin A, and a very modest source of vitamin D.

Whether the vitamin content of oysters varies at different times in the year remains to be determined.

Manuscript received 13 July 1934.