Abstract
Commonly used foods in Japan have been biologically analyzed for their vitamin E content. One of the two kinds of frying oil examined by us, one mayonnaise and cabbage showed almost no activity. Some activity was present in the other frying oil, alcohol extract of soybean, and that of unpolished rice. The presence of vitamin E activity in unpolished rice was confirmed by chemical method. And the very great loss of vitamin E due to the processing of rice is illustrated by chemical analysis.
