Nutritive Value of Canned Foods, Vitamin B₆, Folic Acid, Beta-Carotene, Ascorbic Acid, Thiamine, Riboflavin, and Niacin Content and Proximate Composition

Abstract

Vitamin assays and proximate analyses were performed on canned food products in order to obtain values not available from the literature or to bring the number of samples studied in the National Canners Association-Can Manufacturers Institute program in line with geographical distribution and volume of production. Of 48 products for which 1 to 10 samples were assayed for vitamin B8 on a basis of total edible contents, pineapple juice, corn, tomatoes, cherries, and meat products were found to contain the highest levels of this vitamin. Of 48 products tested, spinach, asparagus, beans, peas, blackberries, boned chicken, and oysters were highest in folic acid. In general, the /3-carotene, ascorbic acid, thiamine, riboflavin, and niacin results checked values previously reported as did proximate analyses on 62 samples representing 15 products. These results substantiate old data and provide new information on canned food composition. They will be especially useful to nutritionists and dietitians in planning menus and feeding programs.I Iuantitative data on the nutritive ^^^value of canned foods have become available more slowly than similar information on fresh foods. In 1942 the National Canners Association and Can Manufacturers Institute embarked on a nutrition program designed to provide data on amounts of nutrients in canned foods and the effect of preparatory procedures on certain vitamins

Enrichment of fruit products and fruit juices

“…The B-vitamin content of 4-ounce servings of a variety of fruit juices is shown in Table XII. The vitamin B6 level in pineapple juice shown in this table is considerably less than the range of 0.23 to 0.54 mg. per 100 grams reported by Teply et al (1953).…”