Vitamin D in food—Compounds, stability, sources

What is vitamin D and how do we get it through our diet? The chemical active forms of vitamin D are primarily vitamin D₃ and 25-hydroxyvitamin D₃, while vitamin D₂ and 25-hydroxyvitamin D₂ are less common in our food. To understand vitamin D in food, we initially bring you through the chemistry of vitamin D, from provitamin in the skin of our husbandry to vitamin D in our food, or from culturing food under artificial light. The ability to quantify the content in our food is the foundation to understand how the vitamin D content in food depends on e.g., breeding, feeding, season, and processing. As we most often process our food, we look at the retention and the chemical changes of vitamin D during food processing, and finally, we will discuss the collection of data in food databasesand the use of those.