B vitamin in walnuts: Studies of components of vitamin B complex in walnut meats extended

Abstract

Three varieties of walnuts–Payne, Placentia, and Franquette–Juglans regia on J. negri rootstock–were analyzed for their content of pantothenic acid, folie acid, and vitamin B6 in an extension of previous studies of the vitamins thiamine, riboflavin, and niacin in the same varieties.