The Vitamine Value of the Food Fats of Bengal

Mustard oil and ghee are the only two fats which enter as such into the dietary of the people of Bengal. Mustard oil is taken throughout the province, in towns as well as in villages, by the rich as much as by the poor. Ghee is much more used in the towns than in the villages and by the richer and the more well-to-do than by the mass. Both are used for culinary purposes, ghee particularly for cooking sweets. Occasionally they are taken by mixing with boiled vegetables, and ghee also with, cooked rice, the latter always in such cases being first brought to the boil. Though of such dietetic importance, no study has been made, so far as I know, on the vitamine contents of mustard