Vitamin Sources Color Functions Deficiency Stability Loss

Liver Oil, carrot, Anti-infective, growth,

Pale-yellow Frying, dehydration
Vit. A (Retinol) spinach, tomato, metabolism, eye vision, Night blindness Stable in cooking
solid & oxidation
Carotenoids skin smooth
Calcium & phosphorus Bones Softening,
Vit. D Fish liver, butter,
Utilize, children, pregnant Rickets, Stable
(Cholecalciferol) cheese, sun rays,
& lactating mothers osteomalacia
Lost in processing,
Antioxidant, Reproduction,
Oil Seeds, Wheat margarine,
Vit. E (Tocopherol) immune system, prevent
germ, eggs & Milk shortening, auto
tissue degeneration
oxidation
Green vegetables,
Vit. K Anti-hemorrhagic, blood
olive, bacteria in Yellow Liver damage
(Naphthaquinone) clotting,
intestine
Beri beri,
Coenzyme in glucose
Cereals, meat, palpitation of High temp.
Vit. B1 (Thiamine) White solid oxidation, healthy nerves,
beans, milk heart, nerves cooking, boiling,
appetite & digestion,
degeneration
Milk, liver, kidney, Coenzyme FAD, release Stable to heat, Trimming, milling,
Yellow
Vit. B2 (Riboflavin) heart, dark leafy energy, healthy eyes & Glossitis more stable under leaching, sensitive
crystalline
vegetables skin acid than alkaline to sun light
Coenzyme NAD & NADP,
Liver, meat, leafy
Vit. B3 (Nicotinic White oxidation of glucose for Resistant to heat, Trimming,
vegetable, pulses & Pellagra
Acid or Niacin) crystalline energy, maintenance of acid, alkali. leaching,
cereals
skin, digestive tract
Sterilized milk,
Coenzyme pyridoxal
Rice bran, yeast, sensitive to light
Vit. B6 (Pyridoxine) phosphate in
cereals, kidney especially in
transamination
oxygen
Vit. B9 (Folic Acid & Liver, green Yellow- Synthesis of nucleic acid, Megaloblastic Stored milk by
pteroylglutamic vegetables, yeast, orange red blood cells, anaemia oxidation
Acid) kidney needles
Vit. B5 Yellow
Eggs, liver pH 4-7, Cooking, canning
(Pantothenic Acid) viscous oil
Egg yolk, liver, Crystalizes Coenzyme for Combine with
Heat, light Strong acid or
Vit. H (Biotin) bacteria in in needles carboxylation & trans avidin & unable to
pH 5-8, alkali
intestinal, from water carboxylation body,
Vit. B12 Animal tissues, Higher pH with
Red Red blood cells, Pernicious anemia pH 4-6,
(Cyanocobalamin) pickle, reducing agents
Body tissues, blood
Oxidation, peeling,
vessels, absorption of iron
Vit. C (Ascorbic Fruits, vegetable, White trimming, size
from intestine, tooth & scurvy
Acid) citrus, tomato, crystalline reduction, high
bone formation, healing of
temperature,
wounds.