{ _Fat soluble "A."_ { { Butter, cream, whole-milk. { Whole-milk powder. { Whole-milk cheese. { Cod liver oil, eggs. { Brains, kidney. { Cabbage (fresh-dried). { Carrots, chard, lettuce. { Spinach, sweet potatoes. { { _Water soluble "B."_ { { Yeast (brewers'). { Yeast cakes, yeast extract. { Whole-milk, whey. { Milk powder (whole and skimmed). Vitamines[2] { Nuts, cereals (corn embryo, wheat embryo, { wheat-kernel, rice (unpolished)). { Beans (kidney, navy, soy). { Cotton seed, peanuts, bread. { Cabbage, carrots, celery. { Cauliflower, onions. { Parsnips, potatoes. { Peas (fresh), spinach. { Rutabaga, fruit, grapefruit. { Orange, lemon, tomato, raisins. { { _Water soluble "C."_ { { Fruits: Orange, lemon, tomatoes (canned). { Tomato (fresh), grapefruit, limes, apples. { Vegetables: Spinach, lettuce, cabbage (raw). { Peas (fresh), onions, carrots, cauliflower. { Potatoes (to a less extent). { Whole-milk (to a less extent). THE INDIVIDUAL FOODSTUFFS AND VITAMINE FACTORS A study of the individual foodstuffs and vitamines will furnish the first link in the chain which constitutes our present knowledge of dietetics. CARBOHYDRATES In the ordinary mixed diet of man, the carbohydrates predominate, being not only the most abundant, but also the most economical source of energy. The term carbohydrate covers all of the simple sugars and those substances which can be converted into simple sugars by hydrolysis; the ones of special interest in this study are divided into three groups, known as, Monosaccharides (C_{6}H_{12}O_{6}); Disaccharides (C_{12}H_{22}O_{11}) and Polysaccharides (C_{6}H_{10}O_{15}).