Vitamin A: Reference and Dietary Sources
Identified Vitamin A dietary sources (highest in liver and fish oils), provided reference values, and described testing methods, benefits, and toxicity.
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Month: August 2019
Vitamin B1 (Thiamin): Reference and Dietary Sources
Food sources of thiamin include whole grains, meat, and fish. Breads, cereals, and infant formulas in the United States and many other countries are fortified with thiamin.
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Vitamin C: Reference and Dietary Sources
Fruits and vegetables are the best sources of vitamin C. Examples include citrus fruits, tomatoes and tomato juice, red and green peppers, kiwifruit, broccoli, strawberries, Brussels sprouts, cantaloup, and potatoes.
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Vitamin D: Recommendations and Dietary Sources
Very few foods in nature contain vitamin D. The flesh of fatty fish (such as salmon, tuna, and mackerel) and fish liver oils are among the best sources. Small amounts of vitamin D are found in beef liver, cheese, and egg yolks.
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Vitamin E (Alpha-Tocopherol): Reference and Dietary Sources
Numerous foods provide vitamin E. Nuts, seeds, and vegetable oils are among the best sources of alpha-tocopherol, and significant amounts are available in green leafy vegetables and fortified cereals.
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Vitamin K: Reference and Dietary Sources
Food sources of phylloquinone include vegetables, especially green leafy vegetables, vegetable oils, and some fruits. Meat, dairy foods, and eggs contain low levels of phylloquinone but modest amounts of menaquinones.
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Calcium: Reference and Dietary Sources
Milk, yogurt, and cheese are rich natural sources of calcium and are the major food contributors of this nutrient to people in the developed countries. Nondairy sources include vegetables, such as Chinese cabbage, kale, and broccoli.
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Chloride: Reference and Dietary Sources
As per the U.S. Food and Drug Administration, nearly 77% of the sodium intake of an average American comes from consuming packaged and restaurant foods.
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Copper: Reference and Dietary Sources
The richest dietary copper sources include shellfish, seeds and nuts, organ meats, wheat-bran cereals, whole-grain products, and chocolate.
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Chromium: Reference and Dietary Sources
Chromium is widely distributed in the food supply, but most foods provide only small amounts (less than 2 micrograms [mcg] per serving). Meat and whole-grain products, as well as some fruits, vegetables, and spices are relatively good sources.
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