The Vitamin E Content of Certain Varieties of Wheat, Corn, Grasses and Legumes as Determined by Rat Assay

Abstract

A modified biological assay method for vitamin E is outlined in which alpha-tocopherol is made the basis of estimation. Experiments are described which show the relative effectiveness of vitamin E supplements fed at different levels to female rats at various stages of the gestation period. The vitamin E content of five varieties of wheat was estimated to range from 2.3 mg. to 5.4 mg. of equivalent alphatocopherol per 100 gm. of grain. The range for six varieties of corn was 1.5 mg. to 3.6 mg. Five species of dried and green grasses and legumes have a range of 7.1 mg. to 28.1 mg. The vitamin E content of the grasses used for assay is found to be relatively higher than reported by other workers.