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Article
December 4, 1943

VITAMIN CONTENT OF PREPARED CEREAL FOODS

Author Affiliations

MADISON, WIS.

From the Department of Biochemistry, College of Agriculture, University of Wisconsin.

JAMA. 1943;123(14):902-903. doi:10.1001/jama.1943.82840490006012
Abstract

Grain products have always been an important component of the American diet. Flour and bread have been the subject of much discussion, but comparatively little attention has been given to other prepared cereal foods. Many of the prepared cereal foods now on the market have been processed in order to improve flavor and palatability with the consequence that some nutritional value is lost. Some of the manufacturers have undertaken the restoration of the vitamin content to that of the whole grain cereals from which they are made. Since the individual whole grains vary in their vitamin content, and since the vitamin content of enriched cereals is generally labeled in terms of the minimum daily human requirement, it is often difficult for the physician to compare one cereal product with another. As an aid to persons interested in the nutritive value of these products and as a guide to manufacturers, the

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