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Vitamin Ê also is a fat-soluble vitamin, and it is used in the liver in the manufacture of prothrombin, an essential factor in the clotting of blood.

Vitamin Ê occurs in green vegetables, and also some of the bacteria which normally live in the bowel manufacture this vitamin which we absorb and use.

An excess of Vitamin Ê has not been shown to cause any serious side-effects.

Vitamin C, or ascorbic acid, has occupied a lot of interest recently, not only for its effect in preventing the common cold but because of its actions generally in human nutrition.

Vitamin Ñ is widely distributed through many foodstuffs. The green vegetables, citrus fruits and potatoes contain considerable quantities.

This vitamin is necessary for the proper development of connective tissue in the body, especially the coverings of blood vessels.

Lack of ascorbic acid produces scurvy, with bleeding in the gums and other soft tissues, failure of wound-healing, and poor resistance to infection.

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