Vitamins

Vitamin

A: retinol (in cod liver oil).

B1: thiamine (rice bran).
B2: riboflavin (meat, eggs).
B3: niacin (meat, eggs, grains).
B5: pantothenic acid (meat, whole grains, in many foods).
B6: pyridoxine (meat, dairy products).
B7: biotin (meat, dairy products, eggs).
B9: folic acid (leafy green vegetables).
B12: cobalamins (liver, eggs, animal products).

C: ascorbic acid (citrus, most fresh foods).

D: calciferol (cod liver oil):
– D3: cholecalciferol.
– D2: ergocalciferol.

E: tocopherol (wheat germ oil, unrefined vegetable oils).

K1: phylloquinone (leafy green vegetables).

Year of discovery Vitamin Food source
1913 Vitamin A (Retinol) Cod liver oil
1910 Vitamin B1 (Thiamine) Rice bran
1920 Vitamin C (Ascorbic acid) Citrus, most fresh foods
1920 Vitamin D (Calciferol) Cod liver oil
1920 Vitamin B2 (Riboflavin) Meat, eggs
1922 Vitamin E (Tocopherol) Wheat germ oil, unrefined vegetable oils
1926 Vitamin B12 (Cobalamins) liver, eggs, animal products
1929 Vitamin K1 (Phylloquinone) Leafy green vegetables
1931 Vitamin B5 (Pantothenic acid) Meat, whole grains,
in many foods
1931 Vitamin B7 (Biotin) Meat, dairy products, eggs
1934 Vitamin B6 (Pyridoxine) Meat, dairy products
1936 Vitamin B3 (Niacin) Meat, eggs, grains
1941 Vitamin B9 (Folic acid) Leafy green vegetables

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