VITAMINS

The most common deficiencies in patients with celiac disease are:

VITAMINS	FUNCTIONS IN THE ORGANISTIC	SOURCE OF VITAMINS
VITAMIN A (retinol)	Necessary in the process of seeing, in the process of reproducing the cells of their regeneration, needed for the growth of young organisms.	Liver, kidneys, butter, milk and dairy products, eggs, fatty fish (herring, mackerel).
VITAMIN D (calciferol)	Absorption of calcium and phosphorus from food. Important for proper bone development.	Milk, fatty fish, fish oil, cheese, sun.
VITAMIN E (tocopherol)	Antioxidant – protection of cells against oxidation. Wound healing.	The main sources are vegetable oils, especially sunflower oil, nuts, eggs and fatty fish
VITAMIN K (filochion)	Essential for proper blood clotting characterized by anti-haemorrhagic activity, it has antifungal, analgesic and anti-inflammatory properties.	Vegetable products (green leafs, e.g. spinach, lettuce, broccoli), milk, dairy products (yoghurts, cheese), eggs, potatoes, soybean oil, fruits (avocado, peaches).
VITAMIN B12 (cobalamin)	The production of red blood cells ensures the proper functioning of the nervous system and cells.		Meat (mainly beef), mussels, shrimps, eggs, fish, liver, kidneys, cheese, milk.
FOLACYNA (B9) – FOLIC ACID	Production of red blood cells, cell regeneration, growth.		Leafy vegetables (parsley kale, spinach, lettuce), liver, pork, eggs, citrus fruits.

MINERALS	FUNCTIONS IN THE ORGANISM	SOURCE OF MINERALS
CALCIUM	Building blocks of the bones, affects the proper functioning of the myocardium, participates in the proper permeability of cell membranes.	Milk and dairy products, some vegetables (kale, parsley, pumpkin).
IRON	The formation of red blood cells, immune protection, oxygen transport.	Liver, raw meat, dried fruit, eggs, oysters, green vegetables, e.g. broccoli and chives.

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