Vitamin A: green leafy vegetables, cantaloupe, fish, liver, carrots, apricots, sweet potatoes
Vitamin D: sunlight, egg yolk, fortified milk Vitamin E: Vegetables oils, whole grains, green vegetables Vitamin K: green leafy vegetables Vitamin C: citrus fruits, potatoes, papaya, green and yellow vegetables Vitamin B1: grains, wheat germ, pork, liver Vitamin B2: liver, kidney, meat, milk (animal proteins) Vitamin B3: protein foods especially peanuts Vitamin B6: meat, wheat, corn, yeast, pork, liver Vitamin B12: liver, meat, milk Biotin: brown rice, cracked wheat, lentils, oats, peas, soybeans, walnuts, sunflower seeds Folate: liver, kidney, green leafy vegetables, citrus fruits Pantothenic acid: animal foods, grains, legumes Calcium: dairy, green leafy vegetables, legumes Chromium: yeast, oysters, potatoes, liver Copper, liver, kidney, shellfish Iodine: iodized salt, seafood Iron: organ meats, egg yolk, fish Magnesium: most foods but especially halibut, nuts, soybeans Molybdenum: nuts, leafy vegetables, oats, peas Phosphorus: animal proteins Potassium: fruit, vegetables, meat Selenium: soil, grins, beef, fish, poultry, dairy Zinc: animal proteins
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Eric R. Braverman, M.D.Dr. Braverman is a Summa Cum Laude and Phi Beta Kappa graduate of Brandeis University and NYU Medical School, did brain research at Harvard Medical School, and trained at an affiliate of Yale Medical School. He is acknowledged worldwide as an expert in brain-based diagnosis and treatment, and he lectures to and trains doctors in anti-aging medicine. Archives
December 2016
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