Vitamins in human nutrition

Abstract

The "germ bread" investigated is again shown to be a little superior to wholemeal bread in vitamin B1 content. The corresponding "germ flour" is similar in activity to a wholemeal flour and not appreciably richer. It is prepared by admixture of germ with white (not wholemeal) flour, and much of the activity of the wholemeal flour is due to the branny matter present. Also the crude germ itself is less potent than might have been expected. The results on vitamin B1 content of white flour wholemeal and "germ flour," bran, middlings and various specimens of wheat germ, are summarized.