Vitamin content

Table 3. Vitamin Content of Milk from Various Mammals, mg/L ...

Butter, fresh and salted, was once a primary trade commodity, but is no longer in as high a demand. There has been a shift in emphasis from fat content to the protein, mineral, and vitamin content of milk and milk products, particularly in developed countries. 

In this regard, tryptophan is considered a provitamin and is assigned a niacin equivalent of 1/60. The following fists the vitamin content of many common foodstuffs and in Table 3, values of vitamin B content are compared to niacin potential from tryptophan. 

Table 12. Vitamin Content of Various Samples of Cocoa Beans and Chocolate Products, Whole Weight Basis, mg/100 g...

Meat flavour. Meat flavour represents a large number of compounds formed during heating of the product. The flavour development mainly depends on constituents in the fresh meat, for example, fat composition, peptides, glycogen concentration, vitamin content and the heat treatment of the product. Increasing temperatures increase flavour development. According to Andersen (2000), the intensity of pork flavour has decreased during recent years, most probably as a result of the production of pork with a minimal content of intramuscular fat. 

Daood HG, Vinkler M, Markus F, Hebshi EA and Biacs PA. 1996. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chem 55 365—372. 

Hall AP, More JF and Morgan AF. 1955. A vitamin content of California grown avocados. J Agric Food Chem 3 250-252. 

Simonetti P, Porrini M and Testolin G. 1991. Effect of environmental factors and storage on vitamin content of Pisum sativum and Spinacea oleracea. Ital J Food Sci 3 187-196. 

Where die connection between a vitamin and a disease is less transparent, a wide field remains open for the discovery of meaningful correlations between vitamin content of body fluids and tissues and physiologic or pathologic events. 

Warfarin is a K-vitamin antagonist used to decrease blood clothing and reduce risk of thrombosis. Warfarin has a narrow therapeutic interval. Food with a high K-vitamin content such as green leaf vegetables, strawberries, liver etcetera counteract the Warfarin effects. 

VITAMIN CONTENT FLOUR CONC MINERAL CONTENT FLOUR CONC... 

Osborne and Mendel took up the issue of the vitamine content... 

In experiments carried on in the author s laboratory several years ago, the B vitamin content of milks from individual cows and from individual human mothers was determined.63 So far as this study is concerned, involving as it did only B vitamins, the intra-individual variation (that is, from day to day) appeared to be greater than interindividual differences. The number of human cases studied was not sufficient to be the basis of any sound conclusion on this point. 

Carhohydrates Steroids, antibiotics Vitamin content of the solids... 

Analysis of vitamin content of food materials appears to be a developing field. B vitamins in rice were analyzed using a mobile phase which contained pentanesulfonic acid and heptanesulfonic acid (558). Although the peaks were not sharp, the separation of the vitamins was satisfactory. Vitamin D in fortified milk has b n analyzed after removal Of cholesterol and carotenes in a preliminary cleanup (559, 540). Vitamin A has been analyzed in margarine, infant formula, and fortified milk (541, 542). Reports of the analysis of other vitamins in food are few to te but this mode of analysis can be expected to rapidly expand in the future in light of the variety of vitamin determinations in formulations which have been done (see Section VIII,F,l). 

B12—cyanocobalamin, niacin, pantothenic acid The major vitamin content of fresh milk is as follows ... 

Sakurai, T., Furukawa, M., Asoh, M., Kanno, T., Kojima, T., and Yonekubo, A. (2005). Fat-soluble and water-soluble vitamin contents of breast milk from Japanese women. /. Nutr. Sci. Vitaminol. (Tokyo) 51, 239-247. 

Vitamins and Minerals. Milk is a rich source of vitamins and other organic substances that stimulate microbial growth. Niacin, biotin, and pantothenic acid are required for growth by lactic streptococci (Reiter and Oram 1962). Thus the presence of an ample quantity of B-complex vitamins makes milk an excellent growth medium for these and other lactic acid bacteria. Milk is also a good source of orotic acid, a metabolic precursor of the pyrimidines required for nucleic acid synthesis. Fermentation can either increase or decrease the vitamin content of milk products (Deeth and Tamime 1981 Reddy et al. 1976). The folic acid and vitamin Bi2 content of cultured milk depends on the species and strain of culture used and the incubation conditions (Rao et al. 1984). When mixed cultures are used, excretion of B-complex vita-... 

Sewage wastes contain as much as 4 ppm of vitamin Bi2 (Hoover et al. 1952B Miner and Wolnak 1953). Although frowned on for aesthetic reasons as a source of vitamin Bi2 for human nutrition, wastes from activated sludge processes may well provide the cheapest source for preparation of vitamin Bi2 concentrates used in cattle feed. Symbiotic growth of lactic and acetic acid bacteria has been recommended for producing sour milk products biologically enriched with vitamin Bi2 (Rykshina 1961). Acetic acid bacteria cultured in whey fortified with cobalt salts led to an 80-fold increase in vitamin B12. Propionic acid bacteria in skim milk supplemented with dimethylbenzimidazole increased the vitamin content by 300-fold. 

---