The Nicotinic Acid Content of Common Fruits and Vegetables as Prepared for Human Consumption

Russell, Walter C.; Taylor, M. W.; Beuk, J. F.

doi:10.1093/jn/25.3.275

Cited by 8 publications

(4 citation statements)

References 11 publications

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“…per gm. is in very good agreement with the values reported by Russell, Taylor, and Beuk (1943). Most of the values included (Table 1) are from potatoes of the Porto Rico variety.…”

Section: Results a N D Discussionsupporting

confidence: 90%

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The B Vitamin Content of Raw and Cooked Sweet Potatoes

Pearson

Luecke

1945

Journal of Food Science

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“…per gm. is in very good agreement with the values reported by Russell, Taylor, and Beuk (1943). Most of the values included (Table 1) are from potatoes of the Porto Rico variety.…”

Section: Results a N D Discussionsupporting

confidence: 90%

“…These figures differ somewhat from 95.2 per cent retained in a single lot of baked sweet potatoes by Cheldelin, Woods, and Williams (1943) and values ranging from 85.2 per cent to 97.7 per cent for three lots of sweet potatoes cooked by boiling as reported by Russell, Taylor, and Beuk (1943).…”

Section: Results a N D Discussioncontrasting

confidence: 56%

The B Vitamin Content of Raw and Cooked Sweet Potatoes

Pearson

Luecke

1945

Journal of Food Science

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“…per 100 gm. dry prunes, corresponds very me11 with that found by Russell, Taylor, and Beuk (1943) in canned prune and tomato juices, but is larger than figures quoted for other fruits except bananas and avocados.…”

Section: Biological Assay For Riboflavinmentioning

confidence: 42%

VITAMIN CONTENT OF PRUNES AS AFFECTED BY STORAGE AND OTHER FACTORS¹

Morgan

Bentley

Groody

1944

Journal of Food Science

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A new study of the nutritive properties of prunes was undertaken in this laboratory recently, to determine more definitely the place of this cheap and abundant fruit crop in the diet and t o discover effects of methods of storage and handling on these properties. The study was divided into three parts:(1) the assay of freshly harvested and variously stored prunes f o r vitamin content; (2) the determination of the anti-anemia value of prunes and prune products; and ( 3 ) the evaluation of prunes and prune paste as a constituent of dog foods. The results of each of these studies are reported separately, and this paper covers only the first.

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“…During the last two decades the canning of fruit juices and nectars has become a very important industry in Puerto Rico. Although the literature on the vitamin content of canned foods is considerable (1, 2,8,4,5,6,7,8,9,10) 3 , practically no information is readily available on the vitamin content of locally canned juices and nectars, except for one investigation conducted over 20 years ago on the vitamin C content of canned pineapple juice and guava, tamarind, mango, banana, soursop and quenepa nectars (11).…”

Section: Introductionmentioning

confidence: 99%

Título en español.

Asenjo¹,

Hernández²,

Rodriguez³

et al. 1968

JAUPR

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The ascorbic acid, thiamine, riboflavin, niacin, and folic acid contents of commercial canned juices or nectars of apricot, grapefruit, guava, guava-pineapple, mango, orange, papaya, peach, pear, pineapple, pineapple-orange, soursop, tamarind, and tomato were determined by chemical or microbiological procedures. The vitamin content of the same product and trade label from can to can was generally in good agreement for riboflavin, thiamine, and niacin, but the agreements were not as good for ascorbic and folic acid. Orange juice had the highest content of ascorbic acid, tomato juice of riboflavin, niacin, and folic acid, respectively, and pineapple juice of thiamine. However, the thiamine content of tomato juice was just slightly below that of pineapple juice. The nectars in general exhibited values well below those of the juices; particularly poor in the above vitamins were apricot, pear, peach, tamarind, and soursop nectars.

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The Nicotinic Acid Content of Common Fruits and Vegetables as Prepared for Human Consumption

Cited by 8 publications

References 11 publications

The B Vitamin Content of Raw and Cooked Sweet Potatoes

The B Vitamin Content of Raw and Cooked Sweet Potatoes

VITAMIN CONTENT OF PRUNES AS AFFECTED BY STORAGE AND OTHER FACTORS¹

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The Nicotinic Acid Content of Common Fruits and Vegetables as Prepared for Human Consumption

Cited by 8 publications

References 11 publications

The B Vitamin Content of Raw and Cooked Sweet Potatoes

The B Vitamin Content of Raw and Cooked Sweet Potatoes

VITAMIN CONTENT OF PRUNES AS AFFECTED BY STORAGE AND OTHER FACTORS1

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VITAMIN CONTENT OF PRUNES AS AFFECTED BY STORAGE AND OTHER FACTORS¹