Vitamins are organic low molecular weight components of the diet, which act essentially only as catalysts required by the organism in very small amounts for normal development. They are either not synthesized by the organism or not in sufficient quantity, and must therefore be ingested with the diet or acquired in some other way. A vitamin deficiency leads to illness which is cured by administration of the vitamin.
To show that a compound is a vitamin it is necessary to show a deficiency in experimental subjects and that this can be reversed by restoring the missing compound. The name 'vitamin' is derived from 'vital amine' as the name suggests these essential compounds were initially thought to be amines.
Vitamins can be divided into fat soluble and water soluble groups, vitamins A, E, D and K are fat soluble and may be stored in the body, the remainder being water soluble and the body hes limited or no stores.
|Vitamin A||Leafy vegetables, Carrots, pumpkin,Orange, Amla, ripe yellow fruits, squash, spinach and liver.|
|Vitamin B1||Brown rice, potatos, vegetables, oat meal,liver eggs and pork|
||Asparagus, Banana, popcorn, green beans and milk products.|
|Vitamin B3||Mushrooms, many vegetables, dry nuts, meat, fish and eggs|
|Vitamin B5||Avocados, meat, broccoli|
||Dry nuts, bananas, green vegetables and meat|
|Vitamin B7||Peanuts, Vegetables, raw egg yolk and liver|
|Vitamin B9||Bread, cereal, pasta, leafy vegetables and liver|
|Vitamin B12||Animal source of food items such as meat|
|Vitamin C||Citrus fruits, Amla,vegetables and liver|
|Vitamin D||Mushrooms, liver eggs and fish|
|Vitamin E||Green Vegetables, variety of fruits|
|Vitamin K||Spinach, broccoli, and other green vegetables, egg yolk|
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