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Journal of Dairy Science Vol. 16 No. 6 559-564
© 1933 by American Dairy Science Association ®
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The Comparative Vitamin A Content of Nut-Margarines and Butter

Charles F. Poe and Hazel A. Fehlmann

Chemistry Department and State Food and Drug Laboratory, University of Colorado, Boulder, Colorado

ABSTRACT

Conclusions:

  1. Nut-margarines, when compared with butter, seem to be an extremely poor source of vitamin A.
  2. The variation in the fat constituent of the different samples seems to indicate the desirability of establishing standards for nut-margarines.






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