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The results of investigations on the biological value of protein in cooked dishes composed of 50 per cent. wheat flour and vegetables


, : The results of investigations on the biological value of protein in cooked dishes composed of 50 per cent. wheat flour and vegetables. Rocz. Panstwowego Zakl. Hig, 8: 529-535

In 6 series of experiments with 268 rats and 13 diets the biological value, estimated by the method of Block and Mitchell (Vol. 16, p. 249), of crude and digestible protein of the ration with 50 per cent. wheat flour, minerals and plant and fish oils was increased from 20.1 and 22.3 by spinach to 33.3 and 39.2, by lettuce to 37.3 and 43.4 and by potatoes to 36.4 and 43.7. It was reduced to 14.5 and 18.2 by cabbage and to 16.7 and 18.6 by turnips. It was not affected by carrots.

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