Vitamin A Occurrence in food

Table of contents:

1. occurrence of vitamin A in food

Two. What is vitamin A?

3. the functions of vitamin A

4. the daily requirement of vitamin A

5. conclusion

1. occurrence of vitamin A in food

Large amounts of the vitamin are found in animal foods such as liver and sausage. Smaller amounts of vitamin A are found in eggs, butter, milk or fish. Plant foods contain the precursor of vitamin A. This precursor is called beta-carotene. With the help of the provitamin, the human organism is able to produce retinol itself when needed. This is contained in carrots, pumpkin, spinach or kale.

Foods with a high beta-carotene content are (Vitamin A content per 100g) :

• Liver approx. 22 mg / 73 i.U.
• Green kale approx. 9 mg / 30 i.U.
• carrot approx. 9 mg / 30 i.U.
• liver sausage approx. 8.5 mg / 28 i.U.
• parsley approx. 6 mg / 20 i.s.
• Dried apricot approx. 6 mg / 20 i.e.
• Savoy cabbage approx. 5 mg / 17 p.m.
• Dill approx. 5 mg / 17 i.e.
• Palm oil approx. 4.5 mg / 15 i.e.
• Lamb's lettuce approx. 4 mg / 13 i.e.

2. what is vitamin A?

Vitamin A is an essential vitamin. The human body cannot produce the vitamin itself, so vitamin A must be taken in daily with food. Vitamin A is strictly speaking an organic compound that is important for biological processes such as gene transcription. Vitamin A is essential for vision and cell growth.

3 The functions of vitamin A

vitamin A...

• is indispensable for vision
• ensures the maintenance of healthy skin and hair
• promotes the iron metabolism
• plays an essential role in the production of testosterone and thus helps significantly in reproduction with
• is essential for the visual process and ensures, among other things, the differentiation between light and dark
• provides for the regeneration of the skin
• fights free radicals
• strengthens the bone structure of children

4. the daily requirement of vitamin A

According to the recommendations of the German Nutrition Society (DGE), women should take in approx. 0.8 mg (2.6 i.U.) and men 1.0 mg (3.3 i.U.) of vitamin A per day.

For children the value is approx. 0.6 mg (2 i.U.). However, in some life situations (such as pregnancy), certain diseases or operations, the daily intake may be increased.

5. conclusion: occurrence of vitamin A in food

Vitamin A is an essential vitamin. It is found in high quantities in animal products such as offal. The precursor of vitamin A is present in plant products. Vitamin A is particularly important for the visual process and for distinguishing between light and dark. The vitamin should be taken in daily through a healthy and balanced diet.

Further sources:

• Vitamin A and the epigenome
• Vitamin A as "anti-infective" therapy, 1920-1940
• Vitamin A Supplementation for Prevention of Bronchopulmonary Dysplasia: Cornerstone of Care or Futile Therapy?
• Effects of feeding on plasma concentrations of vitamin A in captive African penguins (Spheniscus demersus)
• Preparation of milk protein-vitamin A complexes and their evaluation for vitamin A binding ability