There are 13 vitamins of which 4 are fat-soluble rather than water-soluble vitamins these are A, D, E, and K
Fat-soluble vitamins NEED Fat
Fat-soluble vitamins provide the most benefit when consumed alongside fat-containing foods. These vitamins will not dissolve in water so best absorbed when taken with higher-fat foods. Once absorbed into the body, fat-soluble vitamins are stored in fatty tissues and liver.
This does not refer to one single vitamin but is a collection of compounds known as retinoids.
Role: maintaining healthy vision and the immune system.
Food: Animal sources like liver provide the active components to help create retinols
Some plants also provide pro-vitamin A compounds known as carotenoid. The most common is called beta carotene found in Carrots, Kale and Spinach
Vitamin D is a collective term used to describe a collection of compounds. Collectively, these are often referred to as calciferol. Produced naturally in the human body when the skin is exposed to the sunlight.
Role: aids in bone health and development and immune system support
There are two types found naturally
vitamin D-3 Cholecalciferol found in animal fats
vitamin D-2 Ergocalciferol found in plants, such as mushrooms which have been exposed to ultraviolet light
Role: An antioxidant that can help the body destroy free radicals.
Vitamin E is broken down into eight different types, with the two main kinds being tocopherols and tocotrienols. Tocopherol contains the most abundant form of vitamin E.
Some water-soluble vitamins, such as C and B, help aid vitamin E’s functions.
Food: wheat germ oil, sunflower seeds or oil, hazelnuts and almonds
Role: helps the body form blood clots and reducing the buildup of calcium in the blood
vitamin K-1, found in plant sources
vitamin K-2, found in animal sources
Food: Kale, Spinach, parsley