Ice Cream as a Source of Riboflavin, Carotene and Ascorbic Acid

Abstract

MANY people consider ice cream as a luxury food, a dessert or an attractive adjunct to teas and other social occasions where light refreshments are served. Consequently, this food does not ordinarily receive proper recognition as a valuable source of protein, fat, carbohydrate, minerals and vitamins, all of which are essential dietary constituents. In fact, most people fail to realize the extent to which ice cream is consumed in this country. It is reported that 412,144,000 gallons were used during 1943,1 or over 3 gallons for every man, woman and child. It is difficult to estimate accurately the retail value . . .