AQA GCSE Food Technology: Vitamins and Minerals

Sources of Vitamin A

Retinol - Liver, butter, fish oils and eggs.

Carotene - Orange or yellow fruit and veg and margarine.

Functions of vitamin A

Good eyesight

The growth and function of tissues.

Sources of B-group vitamins

Cereals, liver, kidney, peas, pulses, dairy produce, meat and fish.

Uses of Vitamin B1

Helps the nervous system.

Releases energy from carbohydrates.

Uses of Vitamin B2

Helps the release of energy.

Helps the repair of tissue.

Uses of Vitamin B3

Helps with the release of energy.

Uses of Folic acid

Crucial for growth, spina bifida.

Sources of Vitamin C

Citrus fruits, green vegetables, peppers and potatoes.

Sources of Vitamin D ( Calciferol)

Oily fish and eggs.

Produced in the body when skin is exposed to sunlight.

Uses of vitamin D

Helps the body absorb calcium.

A lack of it can lead to bone diseases such as; rickets and osteoporosis.

Sources of Calcium

Milk, Tofu, Salmon, Green leafy vegetables, hard water and white bread.

Uses of Calcium

Strong bones and teeth.

Healthy nerves and muscles.

Sources of Iron

Dark green vegetables and meat (liver and Kidney).

Sources of vitamin B12

meat, fish and cheese

Uses of vitamin B12

releases energy from food, makes red blood cells, healthy nervous systems

Uses of vitamin K

blood clotting

healthy bones

Sources of vitamin K

food - liver, leafy greens

non food - made in the body

Uses of Phosphorus

strong bones and teeth

release energy from food

Sources of Phosphorus

milk, cheese, steak

Uses of fluorine

strengthens teeth

Sources of Fluorine

seafood, drinking water, toothpaste

Uses of iodine

make thyroid

controls metabolic rate

Sources of Iodine

milk, beef, seafood

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