In a mixed diet most of the vitamin A comes from retinyl esters contained in animal products. The consumption of 5-10 g liver/d is enough to cover the recommended daily requirement (A). Eel, tuna, and herring, which contain 0.20.7 mg/100 g are also good vitamin A sources. Other types of fish and muscle meat contain less than 30 ug/100 g, making them insignificant as vitamin A sources. Milk and milk products, particularly cheese and eggs contribute a large share of the daily vitamin A supply. Milk and breakfast cereals are often fortified with vitamin A in the U.S. and many other countries. Vegetable oils and sugar can also be vitamin A fortified.
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