A vitamin is an organic compound and is a vital nutrient in limited amounts for many animals. These organic chemical compounds cannot be synthesised by the body in sufficient quantities and must be obtained from the diet. \\\\
Vitamins are classified as either water-soluble or fat-soluble. There are four fat-soluble vitamins (A, D, E, and K) and nine water-soluble vitamins (8 B vitamins and vitamin C).
Water-soluble vitamins dissolve easily in water and are readily excreted from the body and urinary output is often a strong predictor of vitamin consumption. Because they are not as readily stored, more consistent intake is important.
Fat-soluble vitamins are absorbed through the intestinal tract with the help of lipids (fats) in the diet. These vitamins tend to accumulate in the fat stores of the body which can lead to the development of hypervitaminosis and subsequent toxicities.Vitamins are provided in various ingredients and they can also be included in pure form.
As naturally fragile substances, sensitive to light, heat and oxidation, vitamins need to be protected during the cooking process.