VITAMIN A Is necessary to maintain healthy skin. Also plays a part in our
ability to see in the dim light.
Sources - lambs liver, spinach, carrots and cheese
B1 THIAMIN Helps to release engery from food. Can help to repair and maintain
the nervous system.
Sources - brown rice, wholemeal bread and brazil nuts
B2 RIBOFLAVIN Helps body to release energy from food. Repairs body tissues and
maintains healthy mucous membrances i.e. nose and throat.
Sources - lambs liver/kidney, sheep's heart or Marmite
NIACIN Again helps body to release energy from food. Helps brain, nervous
and digestive systems to function efficiently.
Sources - lambs liver, peanuts, chicken breast
B6 PYRIDOXINE Assists formation of antibodies. Required for growth and help to
maintain the nervous system.
Sources - Marmite, herrings, lambs kidneys or bananas
B12 Required for formation of red blood cells, and help to maintain a
healthy nervous system.
Sources - lambs liver, tinned salmon or eggs
C Helps maintain health skin, gums, teeth and blood vessels.
Also helps absorption of iron from food.
Sources - oranges, brussel sprouts, honeydew melon or green peppers
FOLIC ACID Works with B12 to form red blood cells. Required for growth and
maintenance of healthy nervous and digestive systems.
Sources - lambs kidneys/liver, spinach or brussels sprouts
D Helps the absorption of calcium which in turn maintains strong
teeth and bones
Sources - cold liver oil, herring, canned salmon or kippers
E Helps maintain the proper function of the body. Is a natural
antioxidant and helps to protect the body tissues.
Sources - peanuts, canned tuna fish and spinach.
IRON Vital part of the red blood cells with carry oxygen from lungs
to body cells
Sources - sheeps heart, black pudding, lambs kidney, dried
apricots or spinach
CALCIUM Together with phosphorous, calcium builds and helps maintain
teeth and bones
Sources - cheese, yogurt, milk or pilchards
ZINC Necessary for growth or reproductive organs. Involved in develop-
ment of healthy immune system
Sources - lambs liver, crabmeat, stewed tripe, oysters or
wholemeal bread
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