Vitamins in Vegetables

In compare to fruits vegetables are even better natural source of vitamins. However, like in fruits the amount and type of vitamins in certain vegetables are different from vegetable to vegetable. Besides that the amount of vitamins in vegetables also greatly depends on vegetables’ quality, time of harvesting and the process of cultivation.

Like all yellow fruits, all yellow vegetables also contain vitamin A. However, source of vitamin A are also all leafy green vegetables as well as carrots and tomato. Source of biotin which is vitally necessary but only in small quantities are soy flour, unpolished rice, legumes and cauliflower. Vitamin B1 can be obtained from unrefined cereal grains, soy, whole grains, oats, rice hulls, brans and the majority of other vegetables, while beans and leafy vegetables are sources of vitamin B2. Whole grains and cereal sprouts are sources of vitamin B3, while both whole grains and cereal sprouts are also source of vitamin B5 which can be also obtained from all green leafy vegetables and brans. Sources for vitamin B6 are brans, cereal sprouts, soy, cabbage, unpolished rice and oats. Lettuce, spinach, cauliflower, broccoli, beetroot, carrots, whole grains and rye flour are natural sources for vitamin B9. Besides fruits sources for vitamin C are also numerous vegetables such as all green and leafy vegetables, tomato, cauliflower, potato, bell peppers, broccoli and many others. In contrary to fruits neither of which is the source of vitamins E and K sources for both vitamins are cereal sprouts, soybeans, leafy vegetables, spinach, enriched flour and whole grains for vitamin E, and leafy green vegetables, broccoli and cauliflower for vitamin K.

Vitamin Supplements

• What are Vitamins
• History of Vitamins
• Sources of Vitamins
• Vitamins in Fruits
• Vitamins in Vegetables
• Vitamins in Other Foods
• Vitamin Supplements
• Importance of Vitamins for Health
• Recommended Daily Dietary Allowance of Vitamins
• Deficiency of Vitamins