Vitamin A Foods – Sources of Vitamin A

VITAMIN A- FOOD AND SOURCES

How Vitamins Work:
All vitamins are vital for supporting life.  A dearth in any of the vitamins can cause disease symptoms which can be cured only by a balanced intake of vitamins.
Every vitamin has numerous functions, a few of which overlie with other vitamin functions.  They are required for normal development, and take part in the wellbeing of approximately every single organ in the body.  They facilitate many vital bio-chemical practices that occur within the body to maintain wellbeing and life.
A number of them play a part in metabolism and absorption of carbohydrates, minerals proteins and fats.  Others are essential for the functioning of the brain, opposition to infections, fertility, and appropriate digestive system functioning.
Vitamins have a function in combating diseases and the aging process.  They’ve been weathered to repeal or slow diseases for example cancer,  chronic fatigue disorder, dementia, osteoporosis, lofty blood pressure, heart diseases, atherosclerosis, and many more.
Vitamins ought to be consumed in food so that they are absorbed by your body.

This sheet contains information that will help you choose foods that give adequate daily quantities of vitamins, dietary fiber and minerals, as you pursue the American Dietary Guidelines.

According to the Guidelines:

  • Sustain Desirable Weight
  • Consume a range of Food
  • Consume Foods with sufficient fiber and Starch
  • Keep away from Too Much Saturated Fat, Fat, and Cholesterol
  • Keep away from excess Sodium
  • Keep away from excess Sugar
  • If You consume Alcoholic Beverages, make sure it’s in Moderation

Why A Person Needs Vitamin A?

This Vitamin is a vitamin that is fat-soluble and is concerned with the creation and preservation of healthy hair, skin, and the mucous membrane. Vitamin A assists to spot things even in dim lights and is essential for appropriate bone development, tooth growth, and reproduction.

How Can A Person Get Sufficient Vitamin A?

Consuming a multiplicity of food that contains vitamin A (plus carotene) is the finest method to obtain an ample amount. Healthy people who consume a reasonable diet hardly ever need add-ons. Indeed, excess of vitamin A could be lethal. The listing of food will aid you choose those foods that are high-quality vitamin A sources, as you pursue the Dietary Guideline.

Vitamin A Food:

Examples of foods with lofty vitamin A are fish liver oil and animal liver.

Other foodstuffs with high volume of vitamin A are:

  • Milk
  • Eggs
  • Food holding beta-carotene (that’s transformed to vitamin A inside the liver) for instance yellow and green vegetables such as:

Alfalfa,

Asparagus,

Chilli Peppers,

Beets,

Broccoli,

Carrots,

Kale,

Spirulina,

Pumpkin

Mustard,

Spinach,

Sweet Potatoes,

Yellow Squash,

Yellowish and Reddish Fruits Such As Mango, Papaya, Apricots, Cantaloupe and Peach.

How to Make Food So That You Retain Maximum Vitamin A?

You can lose maximum vitamin A during food preparation, the cooking period, or storage period. To preserve vitamin A:

  • Consume raw vegetables and fruits whenever possible.
  • When you cover and keep vegetables (apart from winter squash and sweet potatoes) and fruits and you refrigerate during storage, you preserve vitamin A.
  • Steam the vegetables and bake, braise, or broil meat in place of frying. While frying, a slight amount of vitamin A inside fat is lost.

Margarine is also fortified to get the vitamin A volume equal to butter. Skimmed milk or Low fat are frequently fortified amid vitamin A since it was taken out from the milk along with fat.

What’s a Serving?

Serving size that’s used here on the listing of high-quality source are merely approximations of the quantity of food one might consume. The quantity of nutrients in one serving depends upon weight of that serving. For instance, half a cup full cooked vegetables contain more vitamin A as compared to half a cup similar vegetable that is served raw, since one serving of cooked vegetable will obviously weigh more. As a result, cooked vegetables might emerge on the listing while raw form of the same vegetable won’t.

High-Quality Vitamin A Sources

  • Cereals
  • Bread
  • Other Grain Items
  • 2/3 cup Instant Oatmeal, fortified and prepared +++
  • 1 ounce Ready-to-consume cereals, fortified ++

FRUITS

  • 1/2 Cup Apricot Nectar +
  • Apricots That Are:

Juice-Pack Around 3 Halves, Canned +
1/2 Cup Dried, Unsweetened, Cooked ++
Around 9 Halves, Uncooked, Dried +
Around 1/2 Cup Cantaloup, Raw And Diced ++
Juice-Pack-About 1/2 Cup, Mandarin Orange Section, Frozen Or Canned +
1/2 Medium Mango, Raw +++
1/2 Cup Melon Balls (Honeydew And Cantaloup), Frozen, Unsweetened +
1 Medium Nectarine, Raw +
Around 1/2 Cup Juice-Pack Plums, Canned +
Around 1 3/4 Cups Raw Watermelon, Diced +

VEGETABLES

  • 1/2 cup Broccoli, cooked +
  • Carrots:
    1/2 cup Cooked +++
    four Raw strips, 3-inches +++
    1/2 cup Chard, cooked +
    1/2 cup Collards, cooked +
    1 cup raw Endive, escarole, chicory, romaine +
    1/2 cup Escarole, cooked +
    1/2 cup Kale, cooked +++
    1/2 cup cooked Mustard greens +
    1/2 cup carrots and peas, cooked +++
  • sweet, red Pepper:

1/2 cup Cooked ++
1 small Raw +++
1 medium Plantain, boiled, ripe or green +
1/2 cup Pumpkin, cooked +

  • Spinach:
    1/2 cup Cooked +++
    1 cup Raw +
    1/2 cup Squash, mashed, cooked winter+++
  • Sweet potato:
    1 medium boiled or Baked +++
    1/2 cup Canned +++
  • Tomatoes:
    1/2 cup Cooked +
    1 medium Raw +
    3/4 cup canned Tomato juice+
    3/4 cup Tomato-vegetables juice cocktail +
    1/2 cup cooked turnip greens or Turnip greens with turnips+++

Fish, Meat, Poultry, and Alternates

Meat and Poultry
braised Liver:
3 ounces Beef, pork or calf +++
1/2 cup turkey or chicken, diced +++

Seafood and fish
3 ounces drained Mackerel, canned +

Milk, Yogurt and Cheese

1 cup Milk, skimmed or low fat +

**

A Chosen Sized Serving Encloses –


(+) Ten To Twenty Four Percent of U.S. RDAs for the Adults As Well As Children Who Are Over Four Years in Age.

(++) Twenty Five To Thirty Nine 25-39 Percent of U.S. RDAs for the Adults As Well As Children Who Are Over Four Years in Age

(+++)Forty Percent or Greater Of U.S. RDAs for the Adults As Well As Children Over Four Years in Age

RDA (Recommended Dietary Allowance) of Vitamin A

At National Academy of Sciences, The Food & Nutrition Board of the Institute of Medicine, in the 1997-2001 partnership between Canada and US, set the everyday AIs (Adequate Intake) of Vitamin A which is listed below:

Life Stage and Gender

Vitamin A dose per Day

Infants b/w 0 to 6 months

400* µg

Infants b/w 7 to 12 months

500* µg

Children b/w 1 to 3 yrs

300 µg

Children b/w 4 to 8 yrs

400 µg

Girls b/w 9 to 13 Yrs

600 µg

Boys b/w 9 to 13 Yrs

600 µg

Females b/w 14 to 18 Yrs

700 µg

Males b/w 14 to 18 Yrs

900 µg

Females b/w 19 to 50 Yrs

700 µg

Males b/w 19 to 50 Yrs

900 µg

Females above 50 Yrs

700 µg

Males older than 50 Yrs

900 µg

Pregnant Women b/w 14 to18 Yrs

750 µg

Pregnant Women b/w 19 to 50 Yrs

770 µg

Lactating Mothers b/w 14 to18 Yrs

1200 µg

Lactating Mothers b/w 19 to 50 Yrs

1300 µg

The dosages mentioned above are the least amount required every day to defend against insufficiency. In therapeutic application of the nutrient, dose is enlarged as required for the disease, bearing in mind the Vitamin A level of toxicity.

1 µg = 1 microgram = 1 mcg

1 mg = 1 milligram

* Signifies the AI figure based upon the DRI (Dietary Reference Intake) figures

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