Page 16 - Biology Form Two

Biology for Secondary Schools

Deficiency
Vitamin Sources Functions
symptoms
Vitamin B 3 Nuts, fish, meat, Needed by many Pellagra, a disease
(Niacin) mushroom, brown enzymes that convert characterised by
rice, and whole grain food to energy skin lesions, loss of
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cereals appetite, diarrhoea, and
muscle weakness

Vitamin B Meat, vegetables, Protein metabolism (i) Nerve irritability
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(Pyridoxine) mushroom, and (ii) Sores in the
whole grain cereals mouth and eyes
(iii) Anaemia
Vitamin B 9 Liver, fish, green (i) Synthesis of new (i) Birth defects
(Folic acid) leafy vegetables, cells (ii) Anaemia
legumes, and folate (ii) Metabolism of (iii) Frequent
fortified foods carbohydrates infections
Vitamin B 12 Fish, meat, eggs, (i) Helps in making (i) Anaemia
(Cyanocobal- milk, and liver genetic material (ii) Nerve damage
amin) (ii) Helps to form (iii) Weight loss
red blood cells
Vitamin C Tomatoes, fresh green (i) Used as (i) Muscle weakness
(Ascorbic vegetables, and citrus Antioxidant (ii) Easy bruising
acid) fruits such as oranges (ii) Improves (iii) Joint pains
and lemons absorption of (iv) Scurvy (bleeding
iron gums)
(iii) Used in synthesis (v) Poor healing of
of collagen in the wounds
bones and gums (vi) Frequent
infections
Vitamin D Egg yolk, milk, oily Helps to build and (i) Rickets in
(Calciferol) fish, sunlight, and maintain teeth and children
liver bones (ii) Osteoporosis (soft
bones) in adults
Vitamin E Corn or sunflower (i) Used as (i) Nerve
(Tocopherol) oil, butter, brown Antioxidant abnormalities
rice, and peanuts (ii) Prevents (ii) Infertility
damage of cell
membranes
Vitamin K Green vegetables, Needed for normal Defective blood
and liver blood clotting coagulation resulting in
excessive bleeding in
case of injury

10 Student’s Book - Form Two

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