San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-11

operatively at Columbia University
and in the Research Laboratory of the
National Gamers Association, has
brought out some new and interesting
facts.
For instance, when apples are held
in weak salt water until they have
used up by respiration the oxygen nat
urally present in the cells. they can
be canned without appreciate loss OF
vitamins. This method of canning ap-
pies is now being generally used in
commercial canning, as 1t also prevents
darkening of the fruit and the danger
of perforation of the can. No loss of
vitamin G has been demonstrated after
storing such canned apples for nine
months. On the other hand, apples
held in ordinary cold storage gradual
ly lose their content of vitamin @.
FOODS RICHER.
The same workers have found that
cabbage canned by commercial methods
is five times as rich in vitamin G as
the home: that canned spinach is one
of the richest sources of vitamines A
and C.; and that canned peas are
rich source of vitamins A. B and G.
The work on peas, which covered
raw, home-cooked and commercially
canned peas, indicated that vitamins
A and B are not affected by the can
ming process, while the vitamin G con-
tent is not greatly lessened, as COM
pared with raw peas. The destruc-
ton of vitamin G by home cooking
was found to be considerably greater
than by canning, and warming canned
peas in an open kettle before serving
does not reduce the vitamin G content,
because the canned peas have no mir
or oxygen in them. Small peas are
apparently somewbat richer in vita
min G than the large ones, and the
vitamin. rs well as of vitamin A, in
the ripening process.
RICH IN vITAMINES.
"These investigations have shown
that. with the exception of vitamin C.
canning does not appreciably affect
the vitamins. With regard to vitamin
c, it is not the heat of cooking so
much as the presence of oxygen Tor
oxidizing substances) during the cook
ing that destroys it. When this oxida-
tion Is eliminated. the destructive eff
feet Of heat is minimized. On that ac-
count canned foods have an advantage
in being cooked largely out of contact
with air, so that they are much richer
in vitamin G than similar food pre-
pared for raw materials and cooked
in the ordinary way, in the home
kitchen.
Further, It has been conclusively
demonstrated by several investigators
that canned tomatoes are a very rich
source of vitamins. When ripe. fresh
harvested vegetables and fruits are
promptly canned, their vitamin po-
tency is largely conserved. The can
ming of foods. instead of being destruc-
tive Of vitamins, provides, under prop
er conditions. a practical and effec-
tive method Of preserving these impor
tant food constituents. Canned foods
are, in fact, an important source of
vitamins, and they supply seasonal
products. such as succulent vegetables
and fully ripened fruit. throughout
the year, thus giving to the diet a va
riety which would be entirely impos-
sible without their use."
Our knowledge about vitamins Is
still incomplete, particularly as to
their composition and the quantities
required. The safest way to secure a
roundabout, well-balanced diet is to
use a wide variety of food products.
No one food will supply all of the
necessary constituents of n complete
diet, but by choosing a variety. one is
sure to be supplied with all the ele-
ments that go to make complete food.