Sources of vitamins

Sources of vitamins

A – carrots, citrus fruits, butter, cheese, eggs.
D – milk, eggs, cod liver, fatty fish.
Ε – corn, sunflower, olive oil; peas.
Κ – green vegetables, spinach, Brussels sprouts, white cabbage and cauliflower, whole grain cereals.
Β1 – pork, oats, nuts (hazelnuts).
Β2 – wheat bran, soya beans, broccoli cabbage, liver, egg yolk, cheese.
PP – green vegetables, nuts, whole grain cereals, yeast, meat, including chicken, liver, fish, milk, cheese.
Β5 – yeast, legumes, mushrooms, rice, liver, offal.
Β6 – green vegetables, meat, liver, fish, milk, eggs.
Β9 – nuts, green vegetables, beans, bananas, oranges, eggs, offal.
Β12 – yeast, seaweed, liver, linden, eggs, cheese, milk, meat, fish.
Η – egg yolk, liver.
Beta-carotene – carrots, parsley, spinach, spring greens, melon, tomatoes, asparagus, cabbage, broccoli, apricots.

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