organic compounds required in small quantities for metabolic function. vitamins cannot be synthesized in sufficient amounts by the body and must come from diet — primarily from fruit, vegetables, and herbs
fat-soluble vitamins (A, D, E, K) accumulate in tissue. water-soluble vitamins (B complex, C) require regular intake. deficiency produces specific pathologies: scurvy (C), rickets (D), beriberi (B1), pellagra (B3)
many species in the cyber valley catalog are documented for their vitamin content. moringa oleifera contains vitamins A, C, and E. tropical fruit provides vitamin C in abundance. fermented foods increase B vitamin bioavailability
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