List of Vitamins
Vitamin A, B₁, B₂, B₃, B₅, B₆, B₉, B₁₂,
C, D, E, H, K and P.
Water soluble vitamins are destroyed by overcooking. They are easily
washed out during food storage and preparation.
S.No
|
Biochemical
Function
|
Biochemical
Function Effects
|
Deficiency
Effects
|
Sources
|
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Fat-
soluble vitamins
|
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1.
|
Vitamin A (Retinol)
|
Protects
eyes, prevents night blindness
|
Light
sensitivity, night blindness
|
Fish
, liver, eggs, butter cheese, carrots
|
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2.
|
Vitamin D (Calciferol)
|
Essential
in building strong bones
|
Rickets
|
Cod
liver oil, spinach, sunlight
|
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3.
|
Vitamin
E( a –tocopherol)
|
Antioxidant, maintains RBC membranes
|
Oedema,
anemia, sterility
|
Egg
yolk, meat, nuts green vegetables, wheatgerm oil
|
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4.
|
Vitamin
K (Phylloquinone)
|
Aids
in clotting of blood
|
Slow
clotting of food
|
Cauliflower,
leafy vegetables
|
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Water-soluble
vitamins
|
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1.
|
Vitamin B₁
(Thiamine)
|
Carbohydrate metabolism, proper functioning of heart
|
Beri-beri
|
Milk, nuts, cereal grains legumes
|
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2.
|
Vitamin B₃ (Niacin)
|
Metabolism of proteins, carbohydrates and fats
|
Pellagra
|
Yeast, liver, peanuts,
soyabeans , potatoes
|
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3.
|
Vitamin B₅
|
Synthesis of heme, fatty acids, amino acids, cholesterol
|
Retarded growth
|
Yeast, mushrooms, egg-yolk, nuts, liver
|
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4.
|
Vitamin B₆
|
Production of antibodies
|
Increased susceptibility to infections
|
Egg, liver, yeast, peas, beans , milk
|
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5.
|
Vitamin B₉ (Folic acid)
|
Formation of red blood cells
|
Anemia
|
Liver, kidney, mushrooms, yeast, green leafy vegetables
|
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6.
|
Vitamin C (Ascorbic acid)
|
Resists disease, protects bones, teeth and gums, heals wounds
|
Scurvy
|
Citrus fruits, tomatoes, green pepper, cabbage, cauliflower
|
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