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Fresh spinach has long been known t o contain relatively large amounts of vitamin C ; however, the amounts reported by the several workers differ greatIy. One difficulty in comparing the published results lies jn the fact that there is littIe uniformity in the mode of reporting the data obtained. Most analyses reported recently have indicated the amounts of ascorbic acid in milligrams per gram of spinach. If one assumes, as suggested by Bessey and King (1933), that 0.5 mg. of a.scorbic acid per day is required f o r protection of a guinea pig from scurvy, the data in recent papers may be recalculated on a uniform basis (Table I . ) .

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