Table 1.

Food sources for n-3 LCPUFAs and fat-soluble micronutrients.

Nutrient	Food source	Reference
n-3 LCPUFAs	Fatty fish such as salmon, mackerel, herring, and sardines Algae oil and fish oil	(Gebauer et al., 2006)
Vitamin A	As retinol: whole or semi-skimmed milk, eggs, and liver As carotenoids: carrots, spinach, chard, sweet potatoes (orange), pumpkins, mango, papaya	(Gilbert, 2013)
Vitamin D31	Fatty fish such as salmon, mackerel, herring, and sardines Red meat, liver, and egg yolks	(Wolpowitz and Gilchrest, 2006)
Vitamin E	Plant oils such as olive, soya, and corn oil Nuts and seeds Wheatgerm such as in cereals	(Böhm, 2018)
Vitamin K1	Green leafy vegetables such as spinach, broccoli, parsley, lettuce, cauliflower, and cabbage Vegetable oils Cereal grains	(DiNicolantonio et al., 2015)
Vitamin K22	Curd cheese, cheese, and fermented soy products (natto)	(Conly and Stein, 1992)
Luteolin	Parsley, celery, broccoli, and onions Cereals such as millet and wheat	(Lin et al., 2008)
Quercetin	Onions, curly kale, leeks, broccoli, and blueberries Red wine and tea	(Dabeek and Marra, 2019)
Resveratrol	Grapes, wine, peanut, and soy	(Burns et al., 2002)
Lycopene	Fruit such as guavas, watermelon, pink grapefruit, papaya Vegetables such as tomatoes, red peppers, asparagus, red cabbage	(Cruz Bojórquez et al., 2013)

¹predominately produced in the skin from 7-dehydrocholesterol by UV light.

²produced by bacteria during fermentation and also by bacteria in the gut.