An initiative of :




Wageningen University





Sitekeuring.NET Award


Food-Info.net> Questions and Answers > Food ingredients > Vitamins

What are the dietary sources of the different vitamins?

 

Vitamins

Source

A:

Yellow or orange fruits and vegetables, green leafy vegetables, liver, dairy products.

B1:

Yeast, wheat, whole grains, liver.

B2:

Yeast, whole grains, green leafy vegetables, offal, milk and eggs.

B3 (niacin):

Meat, poultry, fish, fortified cereals, peanuts, potatoes, dairy products, eggs.

B5 (pantothenic acid):

Lean meats, whole grains, legumes, vegetables and fruits.

B6:

Fish, poultry, leans meats, bananas, prunes, dried beans, whole grains, avocados.

B8 (biotin):

Cereal/ grain products, yeast, liver, legumes.

B9 (folate):

Green leafy vegetables, offal, dried peas, beans and lentils.

B12:

Meats, seafood and milk products.

C:

Citrus fruits, berries, and vegetables - especially potatoes and peppers.

D:

Sunlight, fish, eggs, butter, fortified margarine and dairy products.

E:

Fortified & multi-grain cereals, nuts, wheat germ, vegetable oils, green leafy vegetables.

K:

Green leafy vegetables, fruit, dairy and grain products.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



European Masters Degree in Food Studies - an Educational Journey


Master in Food Safety Law



Food-Info.net is an initiative of Wageningen University, The Netherlands