1D CHEMISTRY

VITAMINS

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Vitamins

Function and Effect

Principal Containing Foods

Vitamin “A”
(Fat Soluble)
Injured by
high
temperature

Prevents and relieves anemia, many

| degrees of eye trouble. Builds resist-

ance, fosters growth, relieves bone
trouble.

Carrots, tomatoes, sweet potatoes,
butter, egg yolks, all leafy vegeta-
bles, orange juice, and oil of orange
rinds. |

Vitamin “B”
(Water Soluble)
Injured by
high
temperature

Prevents and relieves nervous dis-
eases, neuritis, paralysis. Is an ap-
petite and gland stimulant.

Spinach, navy beans, carrots, milk,
cabbage, whole wheat and potatoes.

£

Vitamin “C”
(Water Soluble)
Destroyed by
high
tem perature

Prevents scurvy, muscular diseases,
and loss of weight.

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Orange juice, cabbage, onions, peas,
tomatoes, spinach and lemons.

Vitamin “D”
(Fat Soluble)
Injured by
high

temperature

Prevents and relieves rickets or un-
der-developed bones and teeth in
children.

Carrots, green leafy vegetables, peas,
and animal fats.

Vitamin “E”
(Fat Soluble)
Practically
Indestructible

Promotes mental and physical vigor.
Essential for reproduction.

Green leafy vegetables, especially
lettuce and watercess. Abundant in
whole wheat.

Vitamin “G”
(Complex)
(Water Soluble)
Injured by
high
temperature

Promotes growth. Rrotects skin struc-
tures. Promotes appetite and assimi-
lation.

Spinach, navy beans, carrots, milk,
cabbage, whole wheat and potatoes.

NOTE: The combination of heat, water and oxygen is very disastrous to minerals and
vitamins. Cook all foods at a very low temperature (below boiling) so as to retain the
VITAMINS and MINERALS.

“It is not commonly realized, that VITAMINS control the body’s appropriation of
MINERALS, and in the ABSENCE of minerals they have no function to perform. Lacking
VITAMINS the system can make some use of MINERALS, but LACKING MINERALS, VITA-
MINS are USELESS.”

The American Journal for the Diseases of Children says:

“The loss of minerals by boiling is 52% in spinach, 47% in asparagus, 48% in carrots,
and 41% in cabbage.”

Average Mineral Losses for All Vegetables by Boiling

Iron

eee eee; wee 48%, Caen ar. eee ea
ote eae Cin Pee 46% MIR CR i Se ae
ne RG AP AES ime ke 42%

(The above is from extensive tests made at the University of Wisconsin, and published in the Journal
of Home Economics, Vol. 17, No. 5.) ° ;

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