There are three vitamins– A, D, and E-which dissolve readily in fats and are found only in certain fats which our foods contain. They do not, in general, occur together. Vitamin A is abundant in cod liver oil, butter fat, and milk fat; in the glandular organs of animals, such as the liver, kidney, sweetbread, etc.; and in all yellow pigmented vegetables. It never occurs in white vegetables, such as the potato, white turnip, apple.