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Vitamin A is found in many foods. [56] Vitamin A in food exists either as preformed retinol – an active form of vitamin A – found in animal liver, dairy and egg products, and some fortified foods, or as provitamin A carotenoids, which are plant pigments digested into vitamin A after consuming carotenoid-rich plant foods, typically in red ...
Vitamin A provides an array of health benefits. Vitamin A provides a host of health benefits, says Vanessa Spiller, a certified nutritionist based in Tysons Corner, Virginia. Vitamin A also ...
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Non-animal sources of vitamin A like fruits and vegetables contain pro-vitamin A and account for greater than 80% of intake for most individuals in the developing world. The increase in consumption of vitamin A-rich foods of animal origin such as liver, milk, cheese, or eggs, also has beneficial effects on VAD. [47]
A six-ounce cut of top sirloin, for instance, contains calcium, selenium, niacin, vitamin B6, folate, and phosphorus, plus 646 milligrams of potassium and a whopping 51 grams of protein, per the U ...
Retinol, also called vitamin A 1, is a fat-soluble vitamin in the vitamin A family that is found in food and used as a dietary supplement. [3] Retinol or other forms of vitamin A are needed for vision, cellular development, maintenance of skin and mucous membranes, immune function and reproductive development. [3]
Vitamin D is not found naturally in many foods, but is needed by the body to help it absorb calcium effectively. Research has also linked omega-3 fatty acids to improved bone quality.
Vitamin E, including tocotrienol and tocopherol, is fat soluble and protects lipids. Sources include wheat germ, seabuckthorn, nuts, seeds, whole grains, green leafy vegetables, kiwifruit, vegetable oil, and fish-liver oil. Alpha-tocopherol is the main form in which vitamin E is consumed.
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