For example absorption rate of vitamin A from animal sources is ~90%, but about 10% from veggies (if you use vegetable fat it's a bit higher, animal fat even more higher, cook it, juice it, the absorption rate plateaues at 30%; and technically it's not a vitamin A but something that will become a vitamin A when dissolved in fat) - and the amount of it in veggies is lower compared to animal byproducts.

[–] Canconda@lemmy.ca 2 points 1 day ago* (last edited 1 day ago) (1 children)

Bambara has apparently been a staple in Western Africa for centuries. So if it had any critical nutritional deficiencies I'd imagine a cultural/culinary solution would have presented itself by now. And the B12 in Bambara is uniquely bioavailable; unlike the b12 in most other plants.

Rentinol (vitamin a) is not an amino acid. It is a fat soluble molecule which is why you get more from fatty sources. It's a logical train of thought but you're comparing apples to oranges.

[–] dawcas@scribe.disroot.org 1 points 19 hours ago (1 children)

Isn't vit A the one we produce from carotenes? So technically we don't need to ingest the vitamin itself if we eat enough of the pro-vitamin? Am I confusing it with other vitamin?

[–] ThirdConsul@lemmy.ml 3 points 17 hours ago (1 children)

Carotene is 10% absorption rate from my example (IIRC 30% from juice), but you still need to dissolve it in fat to get vitamin A.

[–] dawcas@scribe.disroot.org 1 points 15 hours ago

Thank you!