Page 348 - Saunders Comprehensive Review For NCLEX-RN

Folic acid: Green leafy vegetables; liver, beef, and fish; legumes; grapefruit and
oranges
Niacin: Meats, poultry, fish, beans, peanuts, grains
Vitamin B (thiamine): Pork and nuts, whole-grain cereals, and legumes
1
Vitamin B (riboflavin): Milk, lean meats, fish, grains
2
Vitamin B (pyridoxine): Yeast, corn, meat, poultry, fish
6
Vitamin B (cobalamin): Meat, liver
12
Vitamin C (ascorbic acid): Citrus fruits, tomatoes, broccoli, cabbage

Fat-Soluble Vitamins

Vitamin A: Liver, egg yolk, whole milk, green or orange vegetables, fruits
Vitamin D: Fortified milk, fish oils, cereals
Vitamin E: Vegetable oils; green leafy vegetables; cereals; apricots, apples, and
peaches
Vitamin K: Green leafy vegetables; cauliflower and cabbage

Box 11-2
Food Sources of Minerals

Calcium

Cheese
Collard greens
Milk and soy milk
Rhubarb
Sardines
Tofu
Yogurt

Chloride

Salt

Iron

Breads and cereals
Dark green vegetables
Dried fruits
Egg yolk
Legumes
Liver
Meats

348