Topic 5 Vitamins and minerals

∙(A, D, E and K): they can dissolve in fats (or lipids) and their intake is constrained by the presence of fats in our diet. They can accumulate in the liver and in the deposit lipids in order to be used when needed; however, they are the only vitamins that can give hypervitaminosis. They are found mainly in liver (cod liver oil…), milk, butter and eggs. Vitamin E is also present in broadleaf vegetables and oilseeds, vitamin A also in orange/red vegetables and fruit, while vitamin K in vegetables and meat, although for the most part it is produced by our intestinal flora.

(B-1, B-2, B-3, B-5, B-6, B-7, B-9, B-12 and C): they are not stored in the body and are eliminated through urines. Vitamin C is found in many vegetables and fruit; it is a powerful antioxidant and is important for iron absorption and collagen production.