Can vitamins A and D be considered carbohydrates, proteins, lipids, or neither?
539990
Vitamin is considered as a different subgroup of biochemical substances, with totally different chemical structure from carbohydrates, proteins and lipids.
1148654
Cholecalciferol is a form of Vitamin D, also called vitamin D3. It is structurally similar to steroids such as testosterone, cholesterol, and cortisol (though vitamin D3 itself is a secosteroid).\n\n1g of pure vitamin D3 is 40 000 000 (40x106) IU, or in other words, one IU is 0.025 μg.\n\nhttp://en.wikipedia.org/wiki/Vitamin_D3\nhttp://en.wikipedia.org/wiki/IUPAC_nomenclature
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I can easily understand how this would be a very confusing and difficult question, with all the misinformation out there.\n\nOf course, the difference between the calories from proteins, carbohydrates, oils and fats is all a matter of relative balance.  If you are eating a proper diet, calories from protein are relatively irrelevant.  Generally speaking, except for milk fat, like butter, you should avoid fat.  A relatively well balanced amount of oil totalling less than 10% of your intake is certainly better.\n\nBut your question is basically what is the difference between bad calories (empty) and good calories (nutrition-filled).  Most of this question actually revolves around carbohydrate and oil consumption.  Sugar, whether referred to as sucrose, sucralose, dehydrated cane juice, or any of a dozen other variations, causes an extremely unhealthy insulin spike and nutralizes other nutrients.  \n\nA banana, which is low in calories contrary to popular myth, is extremely high in nutrients including potasium, iron, vitamin c and protein.  Zucchini, which is commonly thought of as a healthy food, contains only fiber, but is relatively low in calories.\n\nThe amount of calories in a particular food is much less relevant than the amount of nutrition in that food, particularly in relation to how many calories it has.\n\nYour body requires more than just calories to survive; you need vitamins, minerals and protein, as well as certain other types of nutrients, to survive.  You can consume 2000 empty calories every day, with no nutrient content, and still die of starvation, whereas a person can live almost indefinitely off of green leafy vegetables and yellow vegetables, with a little dairy, even though that person is consuming relatively few calories in a day.\n\nI'm sorry; I started off on the novel-length dissertation, but I've done my best to curtail it.
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Multivitamins are good, but the +iron I would confide in my doctor.  Many people get enough iron in there daily diet without supplementing iron...iron is usually taken when your anemic.
376692
vitamins, minerals and fiber.
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It could be several things, the most likely being Carotenemia, in which case avoid or reduce the foods containing beta-carotene such as vitamin A, fish oils, pumpkin, carrot, sweet potato, etc., and vitamin A. Other less likely things to consider would be Hypothyroidism or  Lipoproteinemia.
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Triglycerides.\n\nNucleotides, Amino acids and Carbohydrates are soluble in water, and can thus not be hydrophobic by definition.
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What is the importance of vitamin A?\nVitamin A, a fat-soluble vitamin, plays essential roles in vision, growth, and development; the development and maintenance of healthy skin, hair, and mucous membranes; immune functions; and reproduction. \n\nHow much do you need?\nVitamin A is also called retinol. Measurement of the amount of vitamin A is taken in retinol activity equivalents (RAE). Carotene, an orange pigment found in food, is split by the body to become two active units of vitamin A. This is also important when calculating the amount of vitamin A in the body. \n\nThe U.S. Recommended Daily Allowance (RDA) for vitamin A is 700 RAE per day for women and 900 RAE per day for men. The U.S. RDA given is for adults and changes for women who are pregnant or lactating; therefore, please consult your healthcare provider for differences. \n\nA good source of vitamin A contains substantial amounts of vitamin A and/or carotene in relation to its calorie content and contributes at least 10% of the U.S. RDA for vitamin A in a serving. \n\nDo Americans get enough vitamin A?\nAccording to recent surveys by the U.S. Department of Agriculture (USDA), the average intake of vitamin A (and carotene) by an American adult is adequate. \n\nHow to get enough vitamin A.\nEating a variety of foods that contain vitamin A (and carotene) is the best way to get an adequate amount. Healthy individuals who eat a balanced diet rarely need supplements. In fact, too much vitamin A can be toxic. Select foods that contain excellent to good sources of vitamin A each day. \n\n\n Good Sources of Vitamin A \nFood Serving Size RAE  %RDA men % RDA women \nSweet Potato 1/2 C 1400 155 200 \nCarrot 1 medium 1015 112 145 \nKale, boiled 1/2 C 240 26.6 34.2 \nMango  1/2 medium 200 22.2 28.5 \nTurnip Greens 1/2 C 200 22.2 28.5 \nSpinach, raw 1 C 185 20.5 26.4 \nPapaya 1/2 medium 150 16.6 21.4 \nRed Bell Pepper 1/2 medium 140 15.5 20 \nApricot 3 135 15  19.2 \nCantaloupe 1/2 C 130 14.4 18.5 \nMilk, Fat Free 1 C 150 16.6 21.4 \nRomaine 1 C 70 7.7  10 \nEgg, large 1 95  10.5 13.5 \nMilk, whole 1 C 75 8.3 10.7 \nTomato, raw 1 medium 35 3.8 5 \nBroccoli 1/2 C 35 3.8 5 \nGreen Bell Pepper  1/2 C  15 1.6 2.1 \nOrange 1 medium 15 1.6 2.1 \n\nHow to prepare foods to retain vitamin A.\nVitamin A can be lost from foods during preparation, cooking, or storage. To prevent loss of vitamin A:\n\nUse raw fruits and vegetables whenever possible. \nKeep vegetables (except sweet potatoes and winter squash) and fruits covered and refrigerated during storage. \nSteam vegetables and braise, bake, or broil meats instead of frying. Some of the vitamin A is lost in the fat during frying. \nWhat about fortified foods?\nLow-fat and skim milk are often fortified with vitamin A because it is lost during processing. Margarine is fortified to make its vitamin A content the same as butter. \n\nMost ready-to-eat and instant prepared cereals are fortified with vitamin A. Fortified ready-to-eat cereals usually contain at least 25% of the U.S. RDA for vitamin A. Cereals vary, so check the label on the package for the vitamin A content for that cereal. \n\nWhat is a serving?\nThe amount of vitamin A in a serving depends on the weight of the serving. For example, ½ cup of a cooked vegetable contains more vitamin A than ½ cup of the same vegetable raw, because the cooked vegetable weighs more. Therefore, the cooked vegetable provides vitamin A, just not enough in a ½-cup serving to be considered a good source. \n\nFood companies label their products according to regulations set by the Food and Drug Administration (FDA). Terms to define a serving of food that has 20% or more of the RDA include: “high,” “rich in,” or “excellent source of” vitamin A. Terms to define a serving of food that contains 10% or more of the RDA include: “good,” “contains or provides” vitamin A. Terms to define a serving of food that contains less then 10% of the RDA include: “enriched,” “fortified,” or “
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A lot of Pasta or rice with lean meats like fish or chicken.  Eggs.  Lots of vegetables and fruit (especially leafy greens and bananas).  Very little or no dairy, sweets, or carbonated beverages.  A daily multi vitamin.
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TOO MUCH Vitamin A is fatal.  For example, eating polar bear liver will kill you fairly quickly because there is a lethal amount of Vitamin A in it.
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The term vitamin comes from vital amine, which means that yor body needs them . If youare getting a varied diet, you probably do not need to take vitamin pills. Vitamins A,D,E, and K are fat soluble. You can get an overdose with too many vitamin pills. The others are water soluble and you can not overdose. What is important is to get the right number of servings of fruits and vegetables, milk products and meat or meat substitutes to be sure you have the needed vitamins. % servings a day for tose fruits and vegetables. 4 servings of grains, 2 meat and 4 milk.
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Many lipids are glycolipids - a lipid bound to a carbohydrate.  These are often components of cell membranes.
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Well, a level of anything should be listed on the side as mandated by the FDA.  However, unless you are taking something with a sugar, I don't think that you are going to find carbs in a multi-vitamin or herbal supplement.  I could be wrong.
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Lipids are always fats. There are animal fats and vegetable fats. Within those two groups, there are also "saturated" fats and "unsaturated" fats ... that only means differences in the number of hydrogen atoms that are part of the fat molecule. Lipids have the highest calorie rating of any of the foods for the same size portion. They are an "energy-dense" food. The right kinds of fats are "essential" and MUST be eaten every day! A blanket condemnation of "fat" is seriously wrong. \n\nThere are good, essential, fats. These are not man-made (like trans-fats or hydrogenated fats). The best fats are monosaturated fats like cold-pressed extra virgin olive oil, medium chain fatty acids like organic extra-virgin coconut oil (yes, it's a saturated fat ... and in this case, that's OK), the fat from only grass-fed, free-range animals, organic hemp oil, hemp seeds, flax oil, flax seeds, nuts and nut oils.\n\nFat helps us feel "satisfied", and in the end, we may eat fewer calories; it also "slows down" the insulin "hit" that too many carbs can initiate or too high-glycemic carbs can produce (i.e. stay away from sugary foods).\n\nCarbohydrates are necessary for life. If you do not eat them, then expensive protein is broken down to "make" carbs! Your brain needs good carbs for fuel. The best carbs for diabetics are veggies. The less sweet (lower "glycemic" ones) are best, but you can have a few sweet peas or corn or sweet potatoes etc, (which are more concentrated, higher glycemic types) as long as there are not lots (maybe 1/2 cup max) and they are eaten with a little fat or protein. Fruit is healthy, but should always be a second choice to vegetables. Fruits should also be ranked according to sweetness. Tomatoes and avocados are fruits, and these are good choices, as are lemons, limes etc. Apples have chromium in their skin, and that helps diabetics. All sugars are carbs, and processed sugars and honey etc are to be largely avoided. Artificial sweeteners stimulate insulin and there is NO benefit to using them ... in fact, there are many reasons NOT to use them.\n\nThere are combo foods. Milk is one of them. It is both a carb (milk sugars) and protein food. It's fairly balanced.\n\nProtein is best limited to protect kidney health, and about 6 oz. of protein a day will be adequate for most people. Organic, free-range, Omega-3 eggs are a very good protein source, and there is no longer a tight restriction about numbers of eggs to eat per week. Fish from clean waters is another good choice. Cheese, nuts and for some people, soy are other options, as are free-range, grass fed animals.\n\nAmpalaya (bitter melon) found in Asian markets, bilberries and cinnamon, and many other foods have been found to be specifically beneficial for diabetics. If you use these, make sure you are taking more frequent blood sugar readings so you know how responsive your body is to their blood-sugar lowering capabilities. \n\nIt is better to eat 6 smaller meals, fairly evenly spaced through the day onward to a bedtime snack, than to eat just 3 meals a day. I hope this helped. Make sure you are well-hydrated, only use water!\n\nTo learn more about possibly ameliorating or even reversing diabetes, read www.watercure.com   www.phmiracleliving.com  \n\nBest to all ...
279023
Actually called: "Total nutrient admixture(TNA), A 3-in-1, or an all-in-one solution containing,:Dextrose, amino acids, and lipids. A 2-in-1 excludes lipids. There is no "name-brand" I know. They're looking for: "TNA", believe me!
30066
D vitamin. And it's also known as a hormone. The vitamin D we eat is transformed in our liver and kidney and then it's secreted through the small intestine in order to absorb calcium, so vitamin D(calcitriol) acts like a transporter.
1101037
Protein, Carbohydrates, minerals, vitamins, water. Yes carbohydrates for body and brain, but "whole" carbs like whole grain, brown rice, brown sugar. If fact it's about time commercial food like ice cream and baking used all this. They don't add weight because the vitamins enable metabolism. That's the best I can contribute.