Tiva Luckett

Naturopath

Resources


Sources of Vitamin K


Alfalfa
Asparagus
Broccoli
Brussel sprouts
Cabbage
Cauliflower
Dark green leafy vegetables
Egg yolk
Fish liver oil
Kelp
Liver
Milk
Molasses blackstrap
Oatmeal
Rye
Soya beans
Sunflower oil
Vegetables (green)
Wheat
Yoghurt


Sources of Folic Acid or Folate

Folate/folic acid is derived from the word 'foliage', so it is present in most green leafy vegetables. It is extremely important for pregnant women as a deficiency can cause neural tube defects in the infant.

Artichokes
Asparagus
Banana
Bean sprouts
Beets
Beet greens
Berries
Brewers yeast
Broccoli
Cantaloupe
Chard
Corn
Green leafy vegetables
Green peas
Kale
Kidney
Lentils
Lima beans
Liver
Milk
Mung beans
Okra
Oranges
Parsnips
Pineapple
Soybeans
Spinach
Strawberries
Sweet potato
Wheat germ
   


Sources of Vitamin E


Asparagus
Avocado
Butter
Celery
Corn
Egg yolk
Flaxseed oil (cold pressed)
Grains (whole)
Green leafy vegetables
Kelp
Legumes
Liver
Milk
Nuts
Olive oil (cold pressed)
Rice - brown
Safflower oil (cold pressed)
Seeds
Sesame oil (cold pressed)
Soya beans
Spinach
Sunflower oil (cold pressed)
Tahini
Wheat
Wheat germ oil (cold pressed)


Sources of Vitamin D

Those of us lucky enough to live in sunny Africa will not need extra vitamin D as we get plenty from the sun on our skin.

Butter
Cod liver oil
Dairy products
Egg yolk
Fortified cereals
Fish liver oil
Herring
Liver
Mackerel
Mushrooms
Oatmeal
Oily fish
Parsley
Salmon
Sardines
Sweet potato
Vegetable oil
SUNSHINE! The body will only produce vitamin D where the skin is exposed to the sun, it is recommended that 20 minutes of full body sun in the early morning or late afternoon is adaquate.

Posted in Nutrients

Sources of Vitamin C

Once fruit or vegetables have been picked they immediately start losing their vitamin C content. Although oranges are known for their high vitamin C content the ones you buy in the supermarkets usually do not contain much of this vitamin due to the picking and packing process. Vitamin C is also destroyed by heat and cooking.

Acerola cherries
Asparagus
Beet greens
Blackcurrants
Blueberries
Broccoli
Cabbage
Cantaloupe
Citrus fruit
Grapefruit
Green leafy vegetables
Green Peppers
Lemons
Limes
Mango
Oranges
Papaya
Parsley
Peas
Persimmons
Radish
Red peppers
Rose hip
Sprouts
Strawberries
Tangerine
Tomato
Watercress


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