Abstract
THE truth seems to be that the common edible fats, whether of animal or vegetable origin, have no constant vitamin value. Some are usually low or lacking in vitaminic activity, and the best are variable in this respect. Until some criterion other than taste, appearance, or reputation can be devised for judging the nutritional value of fats as purchased, we must assume them to be unreliable sources of vitamins and dependable only for their universally high calorific value.
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