usual situations, but can include exhaustion, loss of hunger, queasiness, nausea,
hopelessness, muscle troubles, and free bleeding. (J. Anderson and L. Young, 2008).
High nutrient sources of water-soluble vitamins include citrus produces,
strawberries, bell peppers, dark greens, broccoli, melon, tomatoes, white starchy
vegetables, porkmeat, liver, total and improved grains, chickpeas, meat products,
legumes, milk, eggs, fish, poultry, peanuts, kidney, fortified grains and cereals, milk
products, oysters, shellfish, and egg yolk. (J. Anderson and L. Young, 2008).
High nutrient sources of fat-soluble vitamins include liver, vitamin A invigorated
dairy or milk foods, cheese, whole milk, butter, sweet potatoes, pumpkins cantaloupe,
fish oil, shortening, egg yolk, whole grain products, carrots, leafy green vegetables,
winter squash, apricots, invigorated margarine, vegetable oil, wheat germ, and nuts. (J.
Anderson and L. Young, 2008).
Water-soluble vitamins are with no trouble demolished or eroded out throughout
food storing and grounding. B-Complex vitamins and Vitamin C remain water-soluble
vitamins which aren’t kept in the body and have to stay added in the diet each day. Fat-
soluble vitamins are vitamins A, D, E, and K. Minor quantities of mentioned vitamins are
needed to maintain good health. Our body doesn’t prerequisite them for long and keeps
those within the liver when not needed. (J. Anderson and L. Young, 2008).