Show milk meat eggs greens the richest sources of vitamin G are the concentrates of yeast yeast extract and wheat germ almost equally well supplied with this vitamin are liver and kidney muscle cuts of meat contain vitamin G but in lesser amounts than liver and kidney the vitamin is also found in young green plants and it is interesting te to note that the vitamin is formed during the growth of the plant and decreases with maturity the amount of the vitamin has been found to vary with different parts of the same plant in broccoli the flower buds are said to c contain only half as much as the leaves while the stems contain even less among the greens turnip tops and beet tops have been found to be unusually rich investigations indicate that weight for weight they are twice as rich as eggs though eggs are considered a good source homemakers will wih be glad to learn that heating does not appear to destroy vitamin G canned foods are therefore as good a source as though they had not been processed milk must not be overlooked for all practical purposes and chiefly because of the amounts in which it is c consumed ons umed it is probably our most important source of the G vitamin one thing is certain homemakers should strive not for diets that are merely adequate in vitamin G but for a surplus to help build high resistance ote authority has advised a ration that contains four times the amount considered absolutely necessary i the surplus should help to pm vide a head start toward the goal of buoyant health |