Foods rich in vitamin A mainly include animal liver, fish, seafood, cream, eggs and so on. Carotene contained in plants enters the human body and can be converted into vitamin A in the liver.

Vitamin C in food mainly exists in fresh vegetables and fruits, such as jujube, wild jujube, orange, hawthorn, lemon, kiwi fruit, seabuckthorn and Rosa roxburghii. Green leafy vegetables, green peppers, tomatoes, Chinese cabbage and other vegetables have higher vitamin C content.

Foods rich in vitamin E are: wheat germ oil, cottonseed oil, corn oil, peanut oil, sesame oil, lettuce leaves and citrus peel, and almost all green leafy vegetables contain vitamin E; Milk, eggs and cod liver oil also contain a certain amount of vitamin E.

Extended data

Although the chemical structures and properties of various vitamins are different, they have the following similarities:

(1) Vitamins exist in food in the form of provitamins;

(2) Vitamins are not components of body tissues and cells, and do not produce energy, but mainly participate in the regulation of body metabolism;

(3) Most vitamins can't be synthesized by the body or the synthetic amount is insufficient, which can't meet the needs of the body, so they must be obtained from food frequently;

(4) The human body's demand for vitamins is very small, and the daily demand is often calculated in milligrams or micrograms, but once it is lacking, it will cause the corresponding vitamin deficiency and cause harm to human health.

(5) Vitamins are a few organic compounds necessary for human and animal nutrition and growth, and play an extremely important role in the metabolism, growth, development and health of the body.

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