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Vitamins are classified according to their solubility in water or fat. There are therefore water-soluble and fat-soluble vitamins. Probably the most important difference between these two groups is the storage capacity: For water-soluble vitamins there are no real stores, which is why a balanced daily intake is important. If there is an oversupply, they are excreted. It is therefore relatively unproblematic if we take in a little too much of a water-soluble vitamin. Fat-soluble vitamins, on the other hand, can be stored in the liver and fatty tissue. They are hardly excreted, which is why there is a risk of oversupply here, e.g. when a vitamin is supplemented. An over-supply over a longer period of time can be manifested by poisoning-like symptoms. Fat-soluble vitamins include vitamins E, D, K and A.
|B5 (pantothenic acid)||K|
|B9 (folic acid/folate)|
Vitamins have many different functions, which include:
The vitamin content of foods depends on various factors such as variety, growing region, ripeness at the time of consumption, storage and processing; in the case of animal products, husbandry and feeding are additional influencing factors.