VITAMIN G
TO THE EDITOB 07 THE PRESS. , Sir, —In reply to “Seeker After Health's” enquiry about vitamin G, I enclose a quotation from Dr. Neige Todhunter’s textbook on “Everyday Nutrition.” “Vitamin B2 (or G) is soluble in water and so may be lost in cooking. Its nutritional function is not yet properly understood, but it is beneficial, to growth and health. Helps to prevent pellagra. Its best food sources are liver, milk, egg yolk, green vegetables, marmite. Good sources only are fruit, carrots, and turnips,” Again ’on page 69, “Sources of Vitamin B2.”—“Liver, cereals, eggs, leafy vegetables, milk and fruits are good sources. Yeast and marmite are very rich in vitamin 82. In contrast with its content of vitamin 81, milk is a better source of 82, but cereals and leafy vegetables are richer in Bl than in 82. Egg white is rich in B2 and the yolk in Bl.”—Yours, etc., WELL WISHER. September 30, 1936.
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Bibliographic details
Press, Volume LXXII, Issue 21903, 2 October 1936, Page 16
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157VITAMIN G Press, Volume LXXII, Issue 21903, 2 October 1936, Page 16
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