NUTR1023 Chapter Notes - Chapter 4: Iodine, Folic Acid, Cobalamin
Sources of vitamins and minerals !
Vitamin A
•fat based, animal origin !
•liver, fortified milk, fish, oils, eggs !
•Provitamin A precursors found in yellow/orange fruits and veg and dark green leafy
vegetables. !
Thymine (Vitamin B1)
•nuts and seeds!
•Whole grain cereal products !
•Legumes!
•Eggs and some meats like pork and poultry !
•Fortified breads !
•however, refining of breads and grains (like in rice) removes thiamine !
Riboflavin (vitamin B2)
•dairy products !
•Eggs, meats and offal !
•Fortified breads and cereals !
•Mushrooms and spinach !
Niacin (Vitamin B3)
•fish !
•Beans, liver and rice!
•Human milk !
•Niacin found in grain products are not readily available as riboflavin !
Pantothenic acid (Vitamin B5)
•offal meats such as liver and kidneys!
•nuts, legumes !
•Some diary products !
•It is found in a variety of food but in small quantities. !
•Foods undergoing refinement do not have any !
Pyridoxine (vitamin B6)
•Poultry, fish and seafood !
•Found in lower levels in offal meats !
•Cereal grains !
•Fruit !
•Dark green leafy vegetables !
•Eggplant !
Biotin (Vitamin B7)
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