About half of dietary vitamin A intake comes from animal food sources as preformed vitamin A, the retinoids.
Preformed vitamin A is common in animal foods, especially liver and eggs. Other sources including, butter, whole milk and cream, whole milk yoghurt and fortified skim milk.
The other half of dietary vitamin A intake comes from fruits and vegetables in the form of pro-vitamin A carotenoids, especially beta-carotene. Green leafy vegetables, dark orange and red fruits and vegetables are good food sources for carotenoids.
Carotene is a precursor of vitamin A; that is the body converts carotene to vitamin A.
All-trans dehydroretinol, previously known as vitamin A2, is vitamin A related compound found in freshwater fish flesh and liver.
The definitive fast food meal – a hamburger, fries and cola – lacks of vitamin A. Many fast food restaurants, however, now offer salads with cheese and carrots and other vitamin A rich foods.
Food sources of vitamin A
Flavor is far more complex than a single taste on the tongue. It is the
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