Guide on Functions & Sources of Fat-Soluble Vitamins Such As Vitamins A, D, E & K
FAT-SOLUBLE VITAMINS – Here is a guide on the functions of Vitamins A, D, E and K and the sources of these fat-soluble vitamins.
The body has a daily dietary requirement that must be met to keep it healthy. The body cannot produce all the nutrients it needs thus many people really make supplements a part of their daily in-takes.
There are vitamins and minerals that you can get from food and supplements. Do you want to start the change and push for the daily achievement of what are really needed by the body?
Let us talk about the fat-soluble vitamins. These are among the important vitamins and minerals needed by the body. They are dissolved in fat and although it is possible to get to their toxic levels, the in-take would really be much. This group includes the Vitamins A, D, E, and K.
Based on an article by Michigan Medicine, here are the functions of the fat-soluble vitamins and the sources of Vitamins A, D, E and K:
Vitamin A
- Function – This vitamin promotes clearer vision; healthy skin and mucous membranes; bone and tooth growth; and strong immunity.
- Sources:
- From animals – fortified milk, cheese, cream, butter, fortified margarine, eggs, liver
- From plants – Leafy, dark green vegetables; dark orange fruits (apricots, cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)
Vitamin D
- Function – This vitamin is needed for proper absorption of calcium
- Sources – egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.
Vitamin E
- Function – The vitamin E is an antioxidant that can help protect the cell walls.
- Sources – Polyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat germ; whole-grain products; liver; egg yolks; nuts and seeds
Vitamin K
- Function – The vitamin K is essential for proper blood clotting.
- Sources – Based on the article, the vitamin K can be taken from leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as broccoli, brussels sprouts, and asparagus
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