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Vitamina A - Food Sources

Nombres alternativos

Retinol; Retinal; Carotenoides; Ácido retinoico

Fuentes alimenticias:

La vitamina A proviene de fuentes animales como los huevos, la carne, la leche, el queso, la crema de leche, el hígado, el riñón y el aceite de hígado de bacalao y de hipogloso. Sin embargo, todas estas fuentes, a excepción de la leche descremada fortificada con vitamina A, tienen un alto contenido de grasa saturada y colesterol.

Las fuentes de betacaroteno abarcan:

  • Las frutas de color naranja y amarillo brillante como el melón cantalupo, la toronja y los albaricoques.
  • Las hortalizas como las zanahorias, la calabaza, la batata o camote y el calabacín.
  • Otras fuentes de betacaroteno abarcan: el brócoli, la espinaca y la mayoría de las hortalizas de hoja verde.

Cuanto más intenso es el color de la fruta u hortaliza, mayor es el contenido de betacaroteno. Estas fuentes vegetales de betacaroteno no tienen grasa ni colesterol.

  • Reviewed last on: 2/8/2011
  • Alison Evert, MS, RD, CDE, Nutritionist, University of Washington Medical Center Diabetes Care Center, Seattle, Washington. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.

Referencias

Sarubin Fragaakis A, Thomson C. The Health Professional's Guide to Popular Dietary Supplements. 3rd ed. Chicago, IL: American Dietetic Association, 2007.

Hamrick I, Counts SH. Vitamin and mineral supplements. Wellness and Prevention. December 2008:35(4);729-747.

Mason JB. Vitamins, trace minerals, and other micronutrients. In: Goldman L, Ausiello D, eds. Cecil Medicine. 23rd ed. Philadelphia, Pa: Saunders Elsevier; 2007:chap 237.

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