Vitamin Content of Foods A Summary of the Chemistry of Vitamins, Units of Measurement, Quantitative Aspects in Human Nutrition and Occurrence in Foods

This bulletin brings together quantitative data on the occurrence of vitamins A, B, C, D, and G in foods, and includes a brief summary of the chemical nature of each of these factors and some of the more common units used at various times to indicate vitamin concentration in foods. Although there is still little information on vitamin requirements in human beings, a few data relative to certain aspects of this question are discussed.