Nicotinic Acid, Pantothenic Acid and Pyridoxine in Wheat and Wheat Products

Abstract

Fifty-five samples of wheat, varying as to variety and source, have been assayed for nicotinic acid, pantothenic acid, and pyridoxine. Patent flour, clear flours, and wheat germ have also been assayed for these vitamins. Patent flour, compared with whole wheat, was found to contain about one-sixth as much nicotinic acid, and approximately one-half as much pantothenic acid and pyridoxine.