File:Food sources of vitamin A (vitamin A-rich foods).pdf

English: About 65.6% of foods contained vitamin A. On the basis of the proposed method, the average (%) of foods containing appropriate vitamin A levels in food groups was 12.63%, of which 5.05% was the average of vitamin A source (good source of vitamin A) foods, and 7.58% was the average of high vitamin A (excellent source of vitamin A) foods. Breakfast cereals with 56.72%, baby foods with 53.89%, vegetables and vegetable products with 26.32%, dairy and egg products with 23.75%, American Indian/Alaska Native foods with 23.08%, baked products with 17.25%, fats and oils with 16.67%, soups, sauces, and gravies with 16.07%, beverages with 12.71%, finfish and shellfish products with 10.67%, and snacks with 9.94% had the highest averages of foods containing appropriate vitamin A levels. Foods containing appropriate vitamin A levels were not found in three food groups (cereal grains and pasta; nut and seed products; spices and herbs) and were few in 11 food groups (pork products; beef products; lamb, veal, and game products; legumes and legume products; sweets; fast foods; restaurant foods; sausages and luncheon meats; fruits and fruit juices; meals, entrees, and side dishes; poultry products).

The highest amounts of vitamin A were found in liver, chicken giblets, turkey giblets, liverwurst, cod liver oil, liver cheese, Braunschweiger (a liver sausage), eel, carrot juice, carrots, sweet potato, pumpkin, kale, dandelion greens, malted milk drink (vitamin A-fortified), mustard greens, spinach, collards, butternut squash, bluefin tuna, turnip greens, protein bar (vitamin A-fortified), pokeberry shoots, breakfast cereal (vitamin A-fortified), liver pate, instant breakfast drink (vitamin A-fortified), mustard spinach, protein shake (vitamin A-fortified), lambsquarters, beet greens, drumstick leaves, kefir (vitamin A-fortified), waffles (vitamin A-fortified), Hubbard squash, pumpkin pie, infant or child formula (vitamin A-fortified), nutrition shake (vitamin A-fortified), Swiss chard, pancakes (vitamin A-fortified), whale eye, peanut butter (vitamin A-fortified), chunky turkey soup, cos or romaine lettuce, sweet potato chips, milk (vitamin A-fortified), winged bean leaves, Malabar spinach (vine spinach), vegetable chicken soup, water spinach (swamp cabbage), potherb jute, split pea soup with ham (chunky), red leaf lettuce, green leaf lettuce, formulated bar (vitamin A-fortified), cheese soup, cornsalad (lamb's lettuce), garden cress, orange juice (vitamin A-fortified), granola bar (vitamin A-fortified), borage, vegetable beef soup, pak‐choi Chinese cabbage, taro leaves, spinach soufflé, French toast (vitamin A-fortified), dehydrated apricots (low-moisture), breakfast bar (vitamin A-fortified), chicory greens, wild rose hips (Alaska Native), wild plums (Alaska Native), king mackerel, cantaloupe, sturgeon, toaster pastries (vitamin A-fortified), yogurt (vitamin A-fortified), chunky minestrone soup, egg yolk, whale flipper, margarine-like spread (vitamin A-fortified), vegetable oil spread (vitamin A-fortified), red sweet peppers, sweet potato leaves, omelet, and scrambled eggs.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating vitamin A content and determining appropriate vitamin A levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133645