Nutrition

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Useful Sources of Nutrients:

Choline - Whole eggs, liver, beef steak, and soy (lecithin)

Linoleic acid - Beef, cheese and dairy products, seeds, nuts, grains, and legumes

Vitamin A [retinol, retinal, retinoic acid] - liver, kidneys, animal fats (from milk, cream, butter, egg yolk, fatty fish, carotenoids (alpha-, beta-, gamma-carotene) from yellow and green vegetables and fruits (carrots, sweet potatoes, apricots, spinach)

Vitamin B1 [antiberiberi factor, thiamin(e)] - whole grain cereals, cereal germ, pork, green vegetables, fruits, dairy produce (except butter)

Vitamin B2 [riboflavin] - milk, eggs, liver, kidneys, green leafy vegetables

Vitamin B3 [antipellagra factor, niacin, nicotinic acid, nicotinamide] - whole cereal grains (wheat, rye), legumes, meat, poultry, peanuts, tea, coffee

Vitamin B5 [pantothenic acid] - liver, eggs, milk, meat, whole grains, avocados, broccoli, molasses, sweet potato

Vitamin B6 [pyridoxine, pyridoxal, pyridoxamine] - beef, chicken, pork, fish, bananas, nuts, peanuts, soybeans

Vitamin B7 [biotin] - liver, kidneys, soybeans, rice bran, cow's milk, egg yolk, peanuts, molasses, cauliflower, tomatoes, legumes

Vitamin B9 [folic acid] - liver, fresh green leafy vegetables, asparagus, lettuce, beef, veal, wheat

Vitamin B12 [antipernicious anemia factor, cobalamin] - meats, clams, oysters, seafood, eggs, milk

Vitamin C [antiscorbic factor, ascorbic acid] - citric fruits and berries, tomatoes, green vegetables (cabbage, cauliflower, papayas, spinach, parsley, lettuce, green peppers)

Vitamin D [antirachitic factor, cholecalciferol (D3), ergocalciferol (D2)] - fish liver oils, salt water fish (herring, salmon, sardines), "fortified" milk and dairy products

Vitamin E [tocopherol] - vegetable oils, grain germ

Vitamin K [antihemmorrhagic factor, phylloquinone, phytylmetnaquinone, phytomenadione (all K1), menaquinone-4 to menaquinone-13 (all K2)] - fresh, green, leafy vegetables including spinach, cabbage, lettuce, broccholi, kale, cauliflower, also formed by intestinal bacteria

More to be added!

Resources:

• Dwyer, J. 2001. Nutritional requirements and dietary assessment, pp. 451-455. In E. Braunwald, A. S. Fauci, D. L. Kasper, S. L. Hauser, D. L. Longo, and J. L. Jameson (ed.), Harrison's principles of internal medicine, 15th ed. McGraw-Hill, Inc., New York.
• Google-mediated Internet searches.
• Hark, L., and G. Morrison. 2003. Medical nutrition & disease: a case-based approach, 3rd ed. Blackwell, Malden, MA.
• Russell, R. M. 2001. Vitamin and trace mineral deficiency and excess, pp. 461-469. In E. Braunwald, A. S. Fauci, D. L. Kasper, S. L. Hauser, D. L. Longo, and J. L. Jameson (ed.), Harrison's principles of internal medicine, 15th ed. McGraw-Hill, Inc., New York.
• Sardesai, V. M. 2003. Introduction to clinical nutrition, 2nd ed. Dekker, New York.

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