Vitamin A in cow’s milk

All-trans retinol is the main form of vitamin A present in milk, the cis isomer of retinol being sometimes observed in a very low amount in cow’s milk.

Cow’s milk contains about 0.31 mg/l of vitamin A (retinol). The amount of vitamin A in milk varies with the carotene content of the feed. Normally, vitamin A potency is highest when the cow is on succulent pastures in the spring and lowest when the cow is hay-fed during the winter season.

The vitamin A potency of milk can be increased to a level that approaches summer milk by feeding rations high in carotene content.

Concentrations of vitamin A and carotenoids in milk are also dependent on animal species. Indeed caprine milk is richer (30%) in retinol and conversely beta-carotene is 30% higher in cow’s milk than goat’s milk.

Guernsey milk contained more carotene than preformed vitamin A, Jersey approximately equal proportions whereas the Holstein milk the carotene constituted approximately 30 percent and the vitamin A, 70 percent of the total biological active vitamin A.
Vitamin A in cow’s milk

Vitamin in papaya

Papaya, Carica papaya Linn, belongs to family Carcaceae. The fruit is a rich source of carbohydrates, minerals, vitamins and ascorbic acid.

Mature green papaya contains more vitamin A than in carrots which protects the cell against free radicals, more vitamin C than oranges and orange, abundant vitamin B factors and vitamin E.

Antioxidants vitamin A and C is important on papayas, and they reduce the risk of cancer, heart disease and cataracts.

Papaya is good if eaten during breakfast because it stimulates digestion and is rich in provitamin A, vitamin C and minerals.

Vitamin content in papaya per 100 g are as follows:
Vitamin B1 (0.15 mg/100 g)
Vitamin B2 (0.04 mg/100 g)
Vitamin B3 (0.20 mg/ 100 g)
Vitamin C (40 mg/100 g)
Nicotinic acid (0.2 mg/100 g)
Riboflavin (0.25 mg/100 g)
Vitamin A (2020 IU/100 g)

100 g of papaya pulp provides 103% of the RDA of vitamin C and 18% of vitamin A for adult.
Vitamin in papaya