Vitamin A comes from animal sources such as eggs and meat, and is present in the form of a precursor called beta-carotene , when manufactured by plants.
Vitamin A is found in milk, cheese, cream, liver, kidney, cod and halibut fish oil. All of these sources, except for skim milk that has been fortified with vitamin A, are high in saturated fat and cholesterol. The vegetable sources of beta-carotene are fat and cholesterol free. The body regulates the conversion of beta-carotene to vitamin A, based on the body’s needs. Sources of beta-carotene are carrots, pumpkin, sweet potatoes, winter squashes, cantaloupe, pink grapefruit,apricots, broccoli, spinach, and most dark green, leafy vegetables. The more intense the color of afruit or vegetable, the higher the beta-carotene content.
Functions
Vitamin A helps in the formation and maintenance of healthy teeth, skeletal and soft tissue, mucous membranes, and skin. It is also known as retinol, as it generates the pigments that are necessary for the working of the retina. It promotes good vision, especially in dim light. It may also be required for reproduction and lactation. Beta carotene, which has antioxidant properties, isa precursor to vitamin A.
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