THE CAROTENE AND ASCORBIC ACID CONCENTRATION OF VEGETABLE VARIETIES

The recent interest in the differences in vitamin content among varieties of vegetables is a result of increased knowledge of human dietary requirements. The demands of the present war and the establishment of the National Cooperative Project for the Conservation of the Nutritive Value of Foods have given impetus to such investigations. MacLinn, Fellers, and Buck (7) have reported on the ascorbic acid content of varieties and strains of tomatoes. These authors found a varia-