Serventi, Luca, Wang, Yuxuan, Feng, Ziqian and Tanyitiku, Mary ORCID: https://orcid.org/0000-0003-3809-4340 (2023) Fat Soluble Vitamins. In: Serventi, Luca, (ed.) Sustainable Food Innovation. Sustainable Development Goals Series (SDGS) . Springer International Publishing AG, Cham, Switzerland, pp. 107-117. ISBN 978-3031123573 ISSN 2523-3084 (doi:10.1007/978-3-031-12358-0_8)

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Abstract

Vitamin A comes from carrots, D from dairy, E from nuts and K from spinach? True, but there is way more to it. Liver is rich in numerous vitamins, but raising a cow has a different environmental load to growing produce, as much as they differ in taste and price. Vitamin D is technically a hormone, and it’s the result of sun exposure: humans, animals, plants, they all can synthesize it. Nuts offer plenty of vitamin E and they are tasty, but how much water does it take to grow them? Perhaps oilseeds can be considered as sustainable alternatives, not a replacement, just another option. Dietary sourcing of vitamin K is typically sustainable, but it can get more creative to increase consumer appeal. Green leafy vegetables can be used to make tasty dips or even flours that improve low gluten baked goods. Options are available, specific knowledge is discussed in this chapter.

Item Type:	Book Section
Uncontrolled Keywords:	dairy, meat, plant based, vitamin A, vitamin D, vitamin E, vitamin K
Subjects:	Q Science > Q Science (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research Faculty of Engineering & Science > Natural Resources Institute > Centre for Food Systems Research > Food Processing & Innovation
Last Modified:	05 Mar 2026 12:37
URI:	https://gala.gre.ac.uk/id/eprint/48072

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