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Fat Soluble Vitamins

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Sustainable Food Innovation

Part of the book series: Sustainable Development Goals Series ((SDGS))

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Abstract

Vitamin A comes from carrots, D from dairy, E from nuts and K from spinach? True, but there is way more to it. Liver is rich in numerous vitamins, but raising a cow has a different environmental load to growing produce, as much as they differ in taste and price. Vitamin D is technically a hormone, and it’s the result of sun exposure: humans, animals, plants, they all can synthesize it. Nuts offer plenty of vitamin E and they are tasty, but how much water does it take to grow them? Perhaps oilseeds can be considered as sustainable alternatives, not a replacement, just another option. Dietary sourcing of vitamin K is typically sustainable, but it can get more creative to increase consumer appeal. Green leafy vegetables can be used to make tasty dips or even flours that improve low gluten baked goods. Options are available, specific knowledge is discussed in this chapter.

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Authors and Affiliations

  1. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand

    Luca Serventi, Yuxuan Wang, Ziqian Feng & Mary Tanyitiku

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  1. Luca Serventi
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  2. Yuxuan Wang
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  3. Ziqian Feng
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  4. Mary Tanyitiku
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Correspondence to Luca Serventi .

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  1. Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand

    Luca Serventi

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Serventi, L., Wang, Y., Feng, Z., Tanyitiku, M. (2023). Fat Soluble Vitamins. In: Serventi, L. (eds) Sustainable Food Innovation . Sustainable Development Goals Series. Springer, Cham. https://doi.org/10.1007/978-3-031-12358-0_8

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