The thiamine and riboflavin content of Manitoba grown wheat, oats, and barley of the 1947 crop.

The averages and ranges for thiamine in approximately 250 samples of cereals tested, expressed as μgm. per gm., were: barley 4.2 (3.3–5.7), oats 6.7 (3.8–8.6), wheat 4.5 (3.4–5.9); for riboflavin: barley 1.3 (0.9–1.6), oats 1.3 (1.0–1.7), wheat 1.2 (1.0–1.4). There was a marked increase in the thiamine content of oats over that for 1946—amounting to 0.7 μgm. per gm. Barley and wheat showed slight increases. The values for riboflavin in the three cereals grown in 1947 were about the same as those for the 1946 samples. Varietal effects on thiamine content differed somewhat from those observed in 1946. For barley, Garton, OAC21, Sanalta, and Montcalm were about equal and slightly better than Plush. The order of thiamine content of wheat—for those varieties of which more than 10 samples were tested—was Carlton, Regent, Redman, Thatcher, and agreed with the findings for the previous year. Durum wheats showed higher thiamine levels than spring wheats. There was no varietal effect on the thiamine content of oats...