Vitamin A

Vitamin A, the first fat soluble vitamin to be discovered (1913), is the general name given to a family of compounds called retinoids. We obtain the vitamin A we need primarily through our diet. However, the body can also convert some carotenoids- yellow, orange, and red pigments in foods - into vitamin A. There are more than 600 different carotenoids in nature, but not all are provitamins - carotenoids that turn into vitamin A in the body. Approximately 90 percent of the vitamin A in the body is stored in the liver.

Vitamin A is believed to be one of the most versatile fat-soluble vitamins because of its role in a number of important body processes. It is important for growth, reproduction, proper bone development, healthy skin, and the immune system. It's also necessary for healthy mucous membranes ( the smooth linings of the mouth, stomach, intestines, lungs, etc.) Too little vitamin A, for instance, can lead to a lack of mucus in the eye, causing drying and hardening of the cornea, which can result in blindness.

Vitamin A can be found in a variety of foods, including liver, beef, baked sweet potatoes, raw carrots, cooked spinach, butternut squash, cantaloupe, dried apricots, 2 percent milk, cooked broccoli, egg yolk, cheddar cheese, peaches, baked halibut, butter, and fortified margarine.