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vitamin

File:B_vitamin_supplement_tablets.jpg · Wikimedia Commons · See Wikimedia Commons

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vitamin

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Also known as vitamins

Vitamins are organic molecules (or a set of closely related molecules called vitamers) that are essential to an organism in small quantities for proper metabolic function. These essential nutrients cannot be synthesized in the organism in sufficient quantities for survival, and therefore must be obtained through consumption. For example, vitamin C can be synthesized by some species but not by others; it is not considered a vitamin in the first instance but is in the second. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vit

OverviewAI-generated

Vitamins are a subject categorized under the "Vitamins" category on Wikimedia Commons, with a dedicated gallery titled "Vitamin." The term appears in 508,608 PubMed records. It is also referenced by 1,978 other encyclopedia articles.

In the Open Food Facts database, vitamins are listed under the category "vitamines." Five products in this category have an average energy content of 101 kcal. These products contain 2.3 g of fat, including 0.9 g of saturated fat. They provide 20 g of carbohydrates, of which 12.9 g are sugars, and 1.5 g of fiber. The protein content is 5.8 g, with 0.07 g of salt. The products receive a Nutri-Score of a and a NOVA classification of 4.

Synthesized by Vinony from 17 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Key facts

Drug class.Name
Vitamin
Drug class.Image
B vitamin supplement tablets.jpg
Drug class.Caption
A bottle of B-complex vitamin pills
Drug class.Pronounce
,

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 5 products

aNutri-Score
4NOVA · Ultra-processed food
Energy
101 kcal
Fat
2.3 g
— of which saturates
0.9 g
Carbohydrates
20 g
— of which sugars
12.9 g
Fibre
1.5 g
Protein
5.8 g
Salt
0.07 g
Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

508,608 papers

via PubMed

~34 min read

Encyclopedic overview

25 sections
Contents
  • List of vitamins
  • History
  • Etymology
  • Understanding before science
  • Scientific study breakthrough
  • Nobel Prizes for vitamin research
  • History of promotional marketing
  • Classification
  • Anti-vitamins
  • Biochemical functions
  • On fetal growth and childhood development
  • On adult health maintenance
  • Intake
  • Sources
  • Deficient intake
  • Excess intake
  • Effects of cooking
  • Recommended levels
  • Supplementation
  • Governmental regulation
  • Naming
  • See also
  • References
  • Notes
  • External links

Vitamins are organic molecules (or a set of closely related molecules called vitamers) that are essential to an organism in small quantities for proper metabolic function. These essential nutrients cannot be synthesized in the organism in sufficient quantities for survival, and therefore must be obtained through consumption. For example, vitamin C can be synthesized by some species but not by others; it is not considered a vitamin in the first instance but is in the second. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols.

The term vitamin does not include the three other groups of essential nutrients: minerals, essential fatty acids, and essential amino acids.

Excerpted from Wikipedia’s “vitamin” article, available under the CC BY-SA 4.0 licence.

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