VITAMIN A

Definitions of vitamin A, retinoids, and carotenoids is a generic term that refers to compounds with the biological activity of retinol. These include the provitamin A carotenoids, principally b -carotene, a -carotene, and b -cryptoxanthin, which are provided in the diet by green and yellow or orange vegetables and some fruits and preformed vitamin A, namely retinyl esters and retinol itself, present in foods of animal origin, mainly in organ meats such as liver, other meats, eggs, and dairy products.

                                     FOOD SOURCE

Retinol is added to breakfast cereals, drinks, dairy products, and other foods (preformed vitamin A). Beta-carotene, lycopene, lutein, or zeaxanthin are found in a variety of fruits, vegetables, and dietary supplements.

Orange and yellow veggies, as well as leafy greens like kale, spinach, and broccoli (carrots, sweet potatoes, pumpkin, and other winter squash, and summer squash)

Tomatoes

bell peppers, red

Mango and melon

Animal liver

Fish oil

Milk \sEggs

foods fortified

BENEFITS OF VITAMIN A

The immune system, reproduction, growth, and development, as well as appropriate vision, depend on vitamin A. Additionally, vitamin A supports the health of your heart, lungs, and other organs. Yellow, orange, and red fruits and vegetables are colored by a pigment called carotenoids. Some carotenoids can be transformed into vitamin A by your body.