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The chemical analysis of nineteen samples of margarines is given and their vitamin A content is compared with that of sour cream and sweet cream butter. The margarines were very poor sources of vitamin A as compared to butter. The fat content of the butter varied from 80.2 to 81.5 per cent, of the margarines from 78.3 to 89.2 per cent.
The Vitamin A Content of Sour Cream Butter, Sweet Cream Butter, and Margarines. JAMA. 1936;106(4):321. doi:10.1001/jama.1936.02770040061042
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