Vitamin A is found in animal foods only, such as liver, eggs, butter, whole milk, and cheese. Carotene changes into vitamin A after digestion. Dark green and deep yellow vegetables and deep yellow fruits are good carotene sources.

Vitamin D
Vitamin D helps the body to use calcium and phosphorus, strong bones and teeth are the result. Rickets is the soft-bone disease caused by deficiences of vitamin D, calcium, and phosphor us. Some D is found in egg yolk, butter, and liver; but some fish, particularly sardines, salmon, herring, and tuna, are more abundant sources of vitamin D. Milk that has been fortified with D is the most common source of this vitamin.

Vitamin K
Another of the fat-soluble vitamins, K is best known for its work in the normal clotting of blood and functioning of the liver. Several foods _green leafy vegetables, egg yolk, and organ meats _supply vitamin K. Some vitamin K is produced by bacteria in the intestinal tract.

Vitamin E
Vitamin E is a fat-soluble vitamin whose most important feature is its antioxidant properties. It prevents the unwanted oxidation of polyunsaturated fatty acids. Vitamin E is stored in the body in muscles and in fat deposits. E is found in many common foods: unsaturated fats, wheat germ and wheat germ oil, leafy vegetables, legumes, whole grains, liver, butter, milk, and eggs.

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