The distribution of the vitamin B complex

Abstract

Watercress, lettuce, spinach and cabbage (dry weights) had about 1/4 as much vitamin B1 and vitamin B2 as dry brewer''s yeast. Their content of vitamin B1 was lower than that of wheat germ or ox-liver and higher than that of egg-yolk or ox-muscle. Their content of vitamin B2 was lower than that of ox-liver and equal to that of milk, ox-muscle or egg-yolk. The onion bulb was poor in both B1 and B2. Vitamin B2 seemed to be more concentrated in the dark green leaves. About half of the vitamins B1 and B2 was lost during domestic cooking. The presence of a 3rd factor is discussed.