Studies on the thiamine content of rice, vegetables and other foods in Bataan Province

ABSTRACT

Studies on the thiamine content of rice, vegetables, and other foods from animal sources in Bataan Province were made. Effects of washing on rice thiamine and of cooking on thiamine values of vegetables were investigated. The data obtained from these studies correlated with the dietary practices of rice-eaters in Bataan Province may explain why beriberi was prevalent in Bataan previous to the introduction of artificially enriched rice. (Summary)