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Natural occurrence of vitamins in food

  • H. Crawley

Abstract

All the vitamins required by man are available from the food supply, and to ensure an adequate intake of vitamins from food alone, it is advantageous to eat a variety of foods from both animal and vegetable sources. Some vitamins are concentrated in a small number of foods, others are widely distributed in nature, but may only occur in small quantities, and most vitamins are considered to be micronutrients. The presence of vitamins in foodstuffs is variable depending on a diverse range of factors, for example, the variety of plants, the season of the year, the growing conditions, the breed, maturity and feeding of livestock or the storage or treatment of the food. In addition, the values commonly presented for the vitamin contents of foodstuffs in food composition tables will vary depending on the analytical method used to assess the vitamin content, as well as the sample of foods chosen for the analysis. It is important to appreciate that samples of the same or similar foods may vary in composition, and that food table values generally provide an average for use when analysing the diets of groups of people, rather than individuals. One of the major differences between samples of similar foods will be variations in the moisture content, which will strongly influence the proportion of all nutrients present. Where vitamins are associated with a particular macronutrient in foods, such as fat or protein, variations in the content of these fractions will also affect the vitamin content.

Keywords

High Performance Liquid Chromatography High Performance Liquid Chromatography Pantothenic Acid High Performance Liquid Chromatography Method Food Composition Table 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1993

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  • H. Crawley

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