The main food source of various vitamins

Fat-soluble retinol vitamin A was developed by Elmer McCollum and M. Davis discovered it between 1912 and 1914. It is not a single compound, but a series of derivatives of retinol. Retinol is also translated as vitamin A alcohol, rosin oil, otherwise known as anti-dry eye vitamin

Food source: cod liver oil, green vegetables

Water-soluble thiamine vitamin B1 was discovered by Casimir Funk in 1912 and said in 1911. It is usually found in organisms in the form of thiamine pyrophosphate TPP.

Food sources: yeast, grains, liver, soybeans, meat

Water-soluble riboflavin vitamin B2 is produced by D. T. Smith and E. G. Hendrick discovered it in 1926. Also known as vitamin G

Food sources: yeast, liver, vegetables, eggs

Water-soluble niacin vitamin B3 was discovered by Conrad Elvehjem in 1937. Also known as vitamin P, vitamin PP, nicotinic acid, nicotinic acid

Food sources: yeast, grains, liver, rice bran

Water-soluble pantothenate vitamin B5 was discovered by Roger Williams in 1933. Also known as panoic acid

Food sources: yeast, grains, liver, vegetables

Water-soluble pyridoxine vitamin B6 was discovered by Paul Gyorgy in 1934. Including pyridoxine, pyridoxal and pyridoxamine

Food sources: yeast, grains, liver, eggs, dairy products

Water-soluble biotin vitamin B7 is also known as vitamin H or coenzyme R

Food sources: yeast, liver, grains,

Water-soluble folic acid vitamin B9 is also known as pteroyl glutamate, pteroyl monoglutamate, vitamin M or leaf essence

Food source: vegetable leaves, liver

Water-soluble cobalamin vitamin B12 was discovered by Karl Folkers and Alexander Todd in 1948. Also known as cyanocobalamin or [[Coenzyme B12]]

Food source: liver, fish, meat, eggs

Water-soluble choline was discovered by Maurice Gobley in 1850. One of the vitamin B family

Food sources: liver, egg yolks, dairy products, soybeans

Water-soluble inositol, vitamin B-h

Food source: heart, meat

Water-soluble vitamin C was discovered by James Linde in 1747. Also known as anti-cyclic acid

Food source: fresh vegetables, fruits

Fat-soluble calciferol vitamin D was discovered by Edward Mellanby in 1922. Also known as calciferol, anti-rickets vitamins, mainly include vitamin D2, ergocalciferol, and vitamin D3, cholecalciferol. This is the only vitamin that the body can synthesize in small amounts

Food source: cod liver oil, egg yolk, dairy products, yeast

Fat-soluble tocopherol vitamin E was discovered by Herbert Evans and Katherine Bishop in 1922. There are four main types: α, β, γ, and δ

Food sources: eggs, liver, fish, vegetable oil

Fat-soluble naphthoquinone vitamin K was discovered by Henrik Dam in 1929. It is a collective term for a series of naphthoquinone derivatives, mainly including natural vitamin K1 from plants, vitamin K2 from animals, and artificially synthesized vitamin K3 and vitamin K4. Also known as clotting vitamins

Food source: Spinach, alfalfa, cabbage, liver (Editor in charge: Sweet)