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The Vitamin A Content of White Yautia, Yellow Yautia and Plantain with Further Evidence of a Possible Relationship between the Color of a Natural Food and its Richness in Vitamin A
E. J. Quinn
E. J. Quinn
Department of Chemistry, Columbia University, and the Department of Chemistry, School of Tropical Medicine, University of Porto Rico
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D. H. Cook
D. H. Cook
Department of Chemistry, Columbia University, and the Department of Chemistry, School of Tropical Medicine, University of Porto Rico
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Summary
A quantitative study was made of the vitamin A content of three important Porto Rican foods, the plantain and the white and yellow yautia. The plantain and yellow yautia were found to be relatively good sources of vitamin A both containing an amount comparable to such foods as the tomato and sweet potato. The plantain contained somewhat more vitamin A than was found in the yellow yautia. The white yautia contained much less vitamin A than either the yellow yautia or plantain and was similar in its vitamin A content to the turnip, headed cabbage and beet. Further evidence is furnished to indicate a possible relationship between the color of a food and its richness in vitamin A.
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| Past two years | Past Year | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 406 | 196 | 6 |
| Full Text Views | 3 | 2 | 0 |
| PDF Downloads | 4 | 4 | 0 |