A preliminary report on the thiamine, riboflavin and niacin content of a number of prepared cereal products was published in The Journal of the American Medical Association, Dec. 4, 1943. More extensive data are tabulated in the accompanying table. Some new products have been included, but the main purpose of the additional work was to determine the variation in the vitamin content of the typical products on the market. The cereals were purchased from grocery stores in different parts of Madison and from stores having a rapid turnover in order to avoid products kept on the shelves for long periods of time. Most of the samples were obtained at three different periods, spring, summer and fall of 1943. The thiamine was determined by the thiochrome method1 and the riboflavin and niacin by microbiologic procedures.2
The values for whole grains are included again for comparison. The products to which
KITZES G, ELVEHJEM CA. VITAMIN CONTENT OF PREPARED CEREAL FOODS. JAMA. 1944;126(2):100–101. doi:10.1001/jama.1944.82850370006010
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